PREP TIME: 20 MINS | COOK TIME: 40 MINS | SERVINGS: 8
What is your take with this no canned Chicken Divan? Well, for me, this is the best I have ever made and tasted with layers of juicy and tender chicken and broccoli in a superior cheese sauce that is flavorful rich, and creamy plus that golden and crispy panko on top.
INGREDIENTS
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1 1/2 pounds chicken breast chopped into bite-size pieces
1/4 teaspoon EACH salt, pepper, paprika
1 16-20-ounces bag broccoli florets
3 tbsp unsalted butter divided
2 tbsp olive oil divided
1/3 c. all-purpose flour
2 c. low sodium chicken broth divided
2 c. milk
1 tbsp cornstarch
2 tsp chicken bouillon
1 1/2 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
1 teaspoon EACH onion powder, garlic powder, dried parsley
1/2 tsp ground cumin
1/4 tsp pepper
1 1/2 c. freshly grated sharp cheddar cheese divided
1/2 c. freshly grated Parmesan cheese
1/2 c. sour cream
PANKO TOPPING (OPTIONAL):
3/4 c. panko breadcrumbs
1 tbsp melted butter
1 tbsp extra virgin olive oil
HOW TO MAKE A CHICKEN DIVAN
Step 1: Prepare the oven. Preheat it to 350 degrees F. Then, using a nonstick cooking spray, lightly grease an 8 x 13-inch pan.
Step 2: Place the chicken on a cutting board. Pat dry with a paper towel and season with ¼ tsp salt, ¼ tsp pepper, ¼ tsp paprika, then set aside.
Step 3: In a large skillet, heat a tbsp olive oil over medium-high heat. Once the oil is very hot, add the broccoli and saute for about 30 seconds. Then, add half a cup of chicken broth to the pan. Cover with the lid, adjust the heat to medium, and steam the broccoli for about 2 minutes until tender but not limp. To the prepared pan, transfer the broccoli into an even layer.
Step 4: Melt a tbsp butter in the same skillet (you can also use olive oil instead) over medium heat. Adjust the heat to medium-high and add the chicken in one layer and sear undisturbed for a minute, then stir and continue to cook until done. On top of the broccoli, evenly layer the chicken.
Step 5: To the same skillet (do not wipe clean), melt another 2 tbsp butter with 2 tbsp olive oil over medium heat. Whisk in the flour and cook for about a minute. Adjust the heat to low, then slowly whisk in the rest of the 1 1/2 cups chicken broth and a cup of milk. Mix the cornstarch with the rest of the milk, then pour it into the skillet along with Dijon, Worcestershire sauce, chicken bouillon, and all spices/seasonings.
Step 6: While whisking continuously, bring the mixture to a boil, then decrease the heat to a simmer, whisking frequently until the mixture has thickened. Take away from the heat before stirring in the half cup cheddar, Melt, then add in the Parmesan cheese. Stir again to melt and add in the sour cream. Mix well until combined. Over the chicken and broccoli, pour the sauce and spread into an even layer, and sprinkle with the rest of the cheddar cheese.
PANKO TOPPING:
Step 7: In a medium skillet, melt the butter in olive oil over medium heat. Once melted, add in the panko and stir. Cook until the crumbs are golden brown, then evenly sprinkle the cheese. With foil, tent the Chicken Divan and place in a 350 degrees oven to bake for about 30 minutes until hot, bubbly, and the cheese has melted.
Step 8: Enjoy this Chicken Divan over mashed potatoes or rice.
NOTES:
You can prep this casserole ahead, simply follow the recipe steps except to the point of baking. With foil, tent the dish and pop it in the fridge. While preheating the oven once ready to serve, let the chicken divan sits on the counter. Then, bake at 350 degrees oven for about 35 minutes until thoroughly heated and the edges are bubbly.
Make sure to not overcook the chicken. For this recipe, you can use chicken thighs in place of chicken breasts, even shredded rotisserie chicken (about 3 cups).
Use only fresh broccoli and ensure to drain them well after steaming and placing them in the casserole dish to prevent the sauce from being watery.
I recommend using only freshly grated cheeses.
Use half a cup of sour cream or more depending on your preference. You can use either full fat sour cream which melts faster or nonfat.
I would not recommend skipping the panko. I suggest toasting the panko first as it leaves the casserole crispier.
TO FREEZE CHICKEN DIVAN:
Following the steps provided, assemble the Chicken Divan up to the point of baking. Either add the panko directly or toast it first, then add it right before baking. Allow the chicken divan to cool completely after adding the warm sauce, then tightly wrap with plastic wrap and aluminium foil. Put a label on it and freeze for up to 3 months. Thaw in the fridge overnight when ready to serve, then bake at 350 degrees F oven for about 40 to 45 minutes, uncovered until hot and bubbly.
Ingredients
- 1 1/2 pounds chicken breast chopped into bite-size pieces
- 1/4 teaspoon EACH salt, pepper, paprika
- 1 16-20-ounces bag broccoli florets
- 3 tbsp unsalted butter divided
- 2 tbsp olive oil divided
- 1/3 c. all-purpose flour
- 2 c. low sodium chicken broth divided
- 2 c. milk
- 1 tbsp cornstarch
- 2 tsp chicken bouillon
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 teaspoon EACH onion powder, garlic powder, dried parsley
- 1/2 tsp ground cumin
- 1/4 tsp pepper
- 1 1/2 c. freshly grated sharp cheddar cheese divided
- 1/2 c. freshly grated Parmesan cheese
- 1/2 c. sour cream
- PANKO TOPPING (OPTIONAL):
- 3/4 c. panko breadcrumbs
- 1 tbsp melted butter
- 1 tbsp extra virgin olive oil
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Then, using a nonstick cooking spray, lightly grease an 8 x 13-inch pan.
Step 2: Place the chicken on a cutting board. Pat dry with a paper towel and season with ¼ tsp salt, ¼ tsp pepper, ¼ tsp paprika, then set aside.
Step 3: In a large skillet, heat a tbsp olive oil over medium-high heat. Once the oil is very hot, add the broccoli and saute for about 30 seconds. Then, add half a cup of chicken broth to the pan. Cover with the lid, adjust the heat to medium, and steam the broccoli for about 2 minutes until tender but not limp. To the prepared pan, transfer the broccoli into an even layer.
Step 4: Melt a tbsp butter in the same skillet (you can also use olive oil instead) over medium heat. Adjust the heat to medium-high and add the chicken in one layer and sear undisturbed for a minute, then stir and continue to cook until done. On top of the broccoli, evenly layer the chicken.
Step 5: To the same skillet (do not wipe clean), melt another 2 tbsp butter with 2 tbsp olive oil over medium heat. Whisk in the flour and cook for about a minute. Adjust the heat to low, then slowly whisk in the rest of the 1 1/2 cups chicken broth and a cup of milk. Mix the cornstarch with the rest of the milk, then pour it into the skillet along with Dijon, Worcestershire sauce, chicken bouillon, and all spices/seasonings.
Step 6: While whisking continuously, bring the mixture to a boil, then decrease the heat to a simmer, whisking frequently until the mixture has thickened. Take away from the heat before stirring in the half cup cheddar, Melt, then add in the Parmesan cheese. Stir again to melt and add in the sour cream. Mix well until combined. Over the chicken and broccoli, pour the sauce and spread into an even layer, and sprinkle with the rest of the cheddar cheese.
PANKO TOPPING:
Step 7: In a medium skillet, melt the butter in olive oil over medium heat. Once melted, add in the panko and stir. Cook until the crumbs are golden brown, then evenly sprinkle the cheese. With foil, tent the Chicken Divan and place in a 350 degrees oven to bake for about 30 minutes until hot, bubbly, and the cheese has melted.
Step 8: Enjoy this Chicken Divan over mashed potatoes or rice.
Notes
You can prep this casserole ahead, simply follow the recipe steps except to the point of baking. With foil, tent the dish and pop it in the fridge. While preheating the oven once ready to serve, let the chicken divan sits on the counter. Then, bake at 350 degrees oven for about 35 minutes until thoroughly heated and the edges are bubbly. Make sure to not overcook the chicken. For this recipe, you can use chicken thighs in place of chicken breasts, even shredded rotisserie chicken (about 3 cups). Use only fresh broccoli and ensure to drain them well after steaming and placing them in the casserole dish to prevent the sauce from being watery. I recommend using only freshly grated cheeses. Use half a cup of sour cream or more depending on your preference. You can use either full fat sour cream which melts faster or nonfat. I would not recommend skipping the panko. I suggest toasting the panko first as it leaves the casserole crispier. TO FREEZE CHICKEN DIVAN: Following the steps provided, assemble the Chicken Divan up to the point of baking. Either add the panko directly or toast it first, then add it right before baking. Allow the chicken divan to cool completely after adding the warm sauce, then tightly wrap with plastic wrap and aluminium foil. Put a label on it and freeze for up to 3 months. Thaw in the fridge overnight when ready to serve, then bake at 350 degrees F oven for about 40 to 45 minutes, uncovered until hot and bubbly.
