Chicken Divan is an old fashioned favorite with a great blend of flavors. While broccoli is added to almost everything, it seems, this classic way to combine chicken, cheese, and a creamy sauce should never go out of style.
In either the thirties or forties of the last century, this chicken casserole dish was introduced by a New York hotel. The Mornay sauce that envelopes roasted chicken and broccoli is one of the basic white sauces with Gruyère or Parmesan cheese.
In the fifties era, it was a classy dinner party dish. It is easy and delicious with a piquant flavor from the subtle spice and rich cheese.
Chicken Divan
- Did they misspell divine?-
I learned to make this from Joy of Cooking or Amy Vanderbilt, I don't remember which one. It is great with the roasted chicken layered inside this fancy casserole.
Ingredients
Method
Make the white sauce:
- Melt butter to bubbling, pale yellow. Add flour gradually and stir constantly with wire whisk. Don't let the flour clump.
- Add chicken broth, cook and stir until thickened. Stir in Half and Half, salt, dash of pepper and then add grated cheese.
Assemble Casserole
- Steam the broccoli until a bright green color and tender (not soft). Lay it on the buttered bottom of a casserole dish.
- Use a fourth of the sauce to cover the broccoli.
- Layer the chicken over, and then pour on the rest of the sauce. Sprinkle more grated or shaved Parmesan cheese over the top.
- Bake in a 350° degree oven for 20 minutes.
- Serve over rice.
