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Broccoli Chicken Divan
Melissa Hart

Broccoli Chicken Divan

Chicken Divan can be genuinely good once the sauce stops tasting like mayonnaise warmed in a casserole dish. A light cheddar cream sauce ties together roasted broccoli and sliced chicken without drowning either one. The breadcrumb top earns the recipe a place beyond nostalgia.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breast
  • 1 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1 1/2 lbs broccoli florets
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp Dijon mustard
  • 1 1/2 cups shredded sharp cheddar cheese divided
  • 1/2 cup panko breadcrumbs
  • 1 tbsp fresh lemon juice

Method
 

  1. Season the chicken with 1 teaspoon salt, heat the oil in a skillet over medium-high heat and cook for 5 to 7 minutes per side until it reaches 165°F; rest and slice it.
  2. Steam the broccoli for 4 minutes until bright green and barely tender, then spread it in a greased 9-by-13-inch baking dish with the chicken.
  3. Melt the butter in a saucepan, stir in the flour for 1 minute and whisk in the milk, mustard and remaining salt until thickened.
  4. Remove the pan from the heat, stir in 1 cup cheddar and the lemon juice and pour the sauce over the chicken and broccoli.
  5. Mix the remaining cheddar with the panko, scatter it on top and bake at 400°F for 15 minutes until browned and bubbling.