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Classic Chicken Divan
Chicken Divan is a comforting casserole featuring tender chicken breast and fresh broccoli baked in a rich Parmesan cream sauce. This version skips the canned soups, relying instead on a simple homemade roux enriched with whipping cream and a splash of white wine for a deeper flavor. It is perfect for a cozy weeknight dinner or a Sunday family meal. The savory, velvety sauce pairs beautifully with the earthy broccoli and the golden, bubbly cheese topping.
Ingredients
- 2 lb fresh broccoli
- ¼ cup butter
- ¼ cup all-purpose flour
- ⅛ teaspoon ground nutmeg
- 1 ½ cups chicken broth (for homemade broth, see page 528 )
- 1 cup grated or shredded Parmesan cheese (4 oz)
- ½ cup whipping cream
- 2 tablespoons dry white wine or chicken broth
- 6 large slices cooked chicken or turkey breast, ¼ inch thick ( ¾ lb)
Instructions
- 1Cut the fresh broccoli into half-inch florets and boil in a saucepan with an inch of water for 5 minutes. Drain and keep warm. In the same saucepan, melt the butter over medium heat. Stir in the flour and nutmeg, cooking constantly until smooth and bubbly. Remove from the heat and stir in the chicken broth.
- 2Return the saucepan to the heat and bring the mixture to a boil while stirring constantly. Let it boil for 1 minute, then remove from the heat. Stir in half a cup of the Parmesan cheese, the whipping cream, and the white wine.
- 3Preheat your broiler. Arrange the warm broccoli in an ungreased 11x7-inch ovenproof baking dish. Layer the cooked chicken breast slices over the broccoli, then pour the prepared cheese sauce evenly over the top.
- 4Sprinkle the remaining half cup of Parmesan cheese over the dish. Place under the broiler, about 3 to 5 inches from the heat source, for roughly 3 minutes until the cheese is bubbly and lightly browned.
- 5Allow the casserole to cool slightly before serving. Ensure you use a metal or ceramic broiler-safe pan for this dish, as glass baking dishes can shatter under direct broiler heat.