Description
Chicken Divan is a classic American casserole made with tender chicken, broccoli, and a creamy sauce. Ina Garten’s take on this dish brings a sophisticated touch, using fresh ingredients and a homemade sauce that combines cheese, cream, and Dijon mustard for a deliciously rich flavor. Topped with a crispy breadcrumb and cheese mixture, this casserole is baked until bubbly and golden.
Ingredients
Scale
- 4 cups cooked chicken breast, shredded or diced
- 4 cups broccoli florets
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- Fresh parsley, chopped for garnish
Instructions
Step 1: Cook the Broccoli
- Blanch the broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and tender-crisp. Drain the broccoli and immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
Step 2: Prepare the Chicken
- Cook or shred the chicken: Use pre-cooked chicken or poach chicken breasts in simmering water until cooked through (about 10-12 minutes). Shred or dice the chicken into bite-sized pieces and set aside.
Step 3: Make the Creamy Sauce
- Sauté the onions and garlic: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
- Create the roux: Sprinkle the flour over the onion mixture and stir for 1-2 minutes to cook off the raw flour taste.
- Add broth and cream: Slowly whisk in the chicken broth and heavy cream, stirring continuously until the sauce thickens, about 3-4 minutes.
- Stir in the cheese and seasonings: Add the shredded Gruyère, cheddar cheese, Dijon mustard, paprika, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
Step 4: Assemble the Casserole
- Layer the ingredients: In a greased 9×13-inch baking dish, spread the cooked broccoli evenly across the bottom. Top with the shredded chicken.
- Pour the sauce: Pour the cheese sauce over the chicken and broccoli, spreading it out evenly to coat all the ingredients.
Step 5: Add the Topping
- Prepare the breadcrumb topping: In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Step 6: Bake the Casserole
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
Step 7: Serve and Garnish
- Garnish and serve: Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley and serve hot.