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–+ servings

Classic Chicken Divan

Adapted from a recipe in the Casserole Cook Book, page 18.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

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).