Serves 8
95 min
Chicken Divan
Recipe GLPR1ad3a995ace84a
A creamy, comforting American casserole featuring tender chicken strips and fresh broccoli florets baked in a rich cheddar cheese sauce, topped with crispy panko crumbs. This elegant yet simple dish brings together sautéed mushrooms and onions in a velvety sauce enhanced with Dijon mustard and Worcestershire, finished with a golden, crunchy topping.
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Ingredients
5 cups Broccoli florets
Kosher salt
Freshly ground black pepper
6 tablespoons Unsalted butter
1½ pounds Boneless, skinless chicken breast, cut crosswise into ½-inch strips
1 small Small onion, finely chopped
8 ounces Cremini mushrooms, sliced
3 tablespoons All-purpose flour
3 cups Whole milk, room temperature
3 cups Shredded medium-sharp cheddar cheese
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon Cayenne pepper
½ cup Sour cream
1 cup Panko breadcrumbs
Directions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and add the broccoli florets. Cook for 4 minutes until just tender-crisp, then drain well and set aside.
Season the chicken breast strips generously with kosher salt and freshly ground pepper on both sides.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and foaming, add the seasoned chicken strips in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate.
In the same skillet, add 2 tablespoons of the remaining butter. Reduce heat to medium and sauté the chopped onion for 2 minutes until softened. Add the sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown. Season with salt and pepper to taste.
Add the remaining 2 tablespoons of butter to the skillet with the mushrooms and onions. Sprinkle the flour over the mixture and stir constantly for 2 minutes to create a roux, allowing the flour to cook and remove any raw taste.
Slowly pour in the room-temperature milk, stirring continuously to avoid lumps. Continue stirring until the mixture comes to a gentle simmer and thickens, about 5-7 minutes.
Reduce heat to low and remove the skillet from the heat. Stir in the shredded cheddar cheese, Dijon mustard, Worcestershire sauce, and cayenne pepper until the cheese is completely melted and the sauce is smooth.
Gently fold the sour cream into the cheese sauce until fully incorporated.
Transfer the cooked chicken strips and blanched broccoli florets to a 9x13-inch baking dish. Pour the cheese sauce over the chicken and broccoli, stirring gently to distribute evenly.
In a small bowl, mix the panko breadcrumbs with the 2 tablespoons of melted butter until the crumbs are evenly moistened. Sprinkle the buttered panko mixture over the top of the casserole.
Bake uncovered for 25-30 minutes until the panko topping is golden brown and the sauce bubbles gently around the edges.
Remove from the oven and let rest for 5 minutes before serving. Serve over cooked egg noodles or steamed white rice.
