Classic Chicken Divan
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 heads fresh broccoli
- ¼ cup butter, (½ stick / ¼ block)
- ¼ cup all-purpose flour
- 2 cups chicken broth, Shortcut
- ½ cup heavy cream
- 3 tablespoons dry sherry
- ½ teaspoon salt
- 3 chicken breasts, cooked, sliced lengthwise, Shortcut
- Parmesan cheese, shredded, as needed
Instructions
- Cook broccoli in a pot of salted water until tender. Drain.
- Place large stalks of broccoli in a 9x13 baking pan, crosswise - the heads towards the sides, the stems towards the center.
- Preheat your oven to 180° C (350° F).
- In a saucepan on medium heat, melt the butter, when hot, whisk in the flour until smooth.
- Pour the broth in all at once and whisk until sauce is thickened.
- Stir in the cream, sherry, salt, and dash of black pepper.
- Pour 1⅔ cups sauce in over the broccoli.
- Top with the sliced chicken.
- To the remaining sauce, stir in ¼ cup Parmesan.
- Pour the sauce over the chicken and top with additional Parmesan as desired.
- Bake for 20 minutes or until hot.
- serve with sides of your choice, enjoy.
Notes
Low cost per serving. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
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