Chicken Divan Casserole
No “cream-of-Something”, no artificial flavors, no preservatives – just creamy, tasty chicken goodness! That’s the secret behind this Classic Chicken Divan Casserole recipe.
Servings: 8 people
Ingredients
- 2 heads Broccoli sliced into bite-sized pieces
- 4 whole Chicken Breasts, skinless, deboned sliced into 1" cubes
- 1 tbsp Vegetable Oil for browning
- 4 tbsp Butter
- 3 tbsp Flour
- 1 cup Chicken Broth or Stock
- 1/2 cup Dairy (cream, 1/2 & 1/2, or plain yogurt)
- 1/3 cup White Wine or Sherry
- 1 cup Cheddar Cheese, shredded stick with a young cheese, or the oil will separate out
- 1 pinch Nutmeg (Less than 1/8 tsp)
- Salt & Pepper, to taste
Instructions
- If you have a covered casserole (I love my Le Creuset for this!) that's ideal. Or spray a 9X13″ baking pan with oil.
- Preheat the oven to 325F.
- Steam the broccoli for about 4 minutes until it turns bright green. Set aside.
- Saute the cubed breasts in hot oil until lightly browned. Do not overcook. Drain.
- In a saucepan, melt the butter. With a wire whisk, stir in the flour, one tablespoon at a time. Let this roux (“roo”) cook for 4 minutes or so, until it begins to brown and floury taste is gone.
- Slowly (it will be super-hot) add the broth to the roux, then the wine and dairy, whisking over low heat until the sauce thickens, about a minute.
- Add a dash of nutmeg (and by “dash” it means “less than you can measure in your tiniest measuring spoon.”)
- Stir in all but 1/4 cup of the cheese until it’s melted and smooth. Add salt and pepper to taste (I used about 3/4 tsp of salt and 1/4 tsp pepper, but depending on the cheese and broth you use, you may need more or less.)
- Place the cubed breasts in the baking dish. Top with broccoli. Pour the sauce over the top and add the remaining cheese. Cover with lid or foil and bake for 35 to 45 minutes – removing the lid/foil for the last 10.
