Traditionally Chicken Divan is a casserole made with creamy condensed soups, mayo, and frozen broccoli. This recipe is a fresher and more homemade version that I found in one of the dozens of cookbooks that are collecting dust on my shelf. As a busy working dad I've been trying to embrace casseroles and show my husband that he shouldn't throw away all my cookbooks because I do crack them open on occasion. We made a rice pilaf to help soak up all the creaminess from the dish and fill it out as a meal. It was a big success.
Fresh Chicken Divan Casserole4 cooked boneless skinless chicken breasts, thinly sliced
1 1/2 lbs fresh broccoli, cut into florets and bite-sized pieces
4 Tbsp butter
1/4 cup flour
2 cups chicken broth
1/2 cup heavy cream
1/4 cup sherry
1 tsp fresh lemon juice
1/4 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan
Preheat oven to 350. Lightly butter a casserole dish.
Bring a saucepan of water to a rolling boil, salt lightly, and cook the broccoli until al dente but still bright green, 6 to 7 min. Drain broccoli and put to side.
In a saucepan, melt butter over medium high heat and add flour to make a roux. Stir roux for 1 minute. Remove from heat and whisk in the chicken broth, cream, sherry, and lemon juice. Whisk in the salt, pepper, and curry powder. REturn to low heat and simmer until sauce is denser, about 12 minutes.
Arrange the chicken in the casserole dish and spoon 1/2 the sauce over top. Stir 1/4 cup Parmesan into the remaining sauce. Put the broccoli over top and spoon the rest of the sauce over top. Sprinkle remaining 1/4 cup of Parmesan on top and bake until the top is golden and bubbly, about 30 minutes. Serve hot.
1 medium onion, chopped
2 tablespoons butter
2 1/2 cups water
2 medium carrots, cut into 1 inch julienne strips
1 cup uncooked long grain rice
1/2 cup raisins
1 tablespoon chicken bouillon
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 cup slivered almonds, toasted
In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.