Description
Ina Garten’s classic Chicken Divan brings comfort and elegance to dinner tables across America. Creamy sauce, tender chicken, and crisp broccoli create a rich casserole you’ll crave again and again.
Ingredients
Scale
Protein:
- 900g (2 pounds) cooked, diced chicken
- 100g (3.5 ounces) shredded cheddar cheese, divided
- 50g (1.75 ounces) grated Parmesan cheese
Vegetables:
- 1 large head of broccoli, cut into 1- to 2-inch florets (about 5 cups / 500g)
- 280g (10 ounces) frozen broccoli spears or florets
- 350g (12.5 ounces) cooked rice
Seasoning and Binding Ingredients:
- 70g (2.5 ounces) unsalted butter
- 40g (1.4 ounces) all-purpose flour
- 3 tablespoons dry sherry (or chicken broth)
- 240ml (8 fluid ounces) low-sodium chicken broth
- 240ml (8 fluid ounces) milk
- 240ml (8 fluid ounces) double cream
- 1 tablespoon chopped fresh sage
- Kosher salt
- 1 pinch of freshly grated nutmeg
- Freshly ground black pepper to taste
- 25g (0.9 ounces) breadcrumbs
Instructions
- Ready the oven to 200°C (180°C fan)/400°F and generously coat a 2.8-liter (3-quart) casserole dish with unsalted butter to prevent sticking.
- Create a hot water bath in a saucepan and immerse 500 grams () of broccoli florets, cooking until they reach a vibrant, crisp-tender texture. Carefully drain and reserve.
- In a separate saucepan, gently melt 70 grams () of unsalted butter over medium heat. Introduce finely chopped fresh sage, allowing its aromatic essence to infuse.
- Sprinkle 40 grams () of all-purpose flour into the butter, whisking continuously for 1-2 minutes until the mixture transforms into a golden, nutty-hued roux.
- Slowly incorporate 240 milliliters of whole milk and 240 milliliters of double cream, stirring consistently to create a velvety, thickening sauce.
- Enhance the sauce with of sherry (or chicken broth), of salt, and of freshly ground black pepper, blending thoroughly.
- Gradually fold 150 grams of shredded Gruyere cheese into the sauce, stirring until completely melted and achieving a smooth, luxurious consistency.
- Incorporate 900 grams of cooked chicken and the prepared broccoli florets, ensuring an even distribution throughout the creamy mixture.
- Transfer the entire mixture into the prepared casserole dish, creating an even layer.
- Elegantly crown the casserole with 50 grams of grated Parmesan cheese and 25 grams of breadcrumbs, providing a crisp, golden topping.
- Place in the preheated oven and bake for 35 minutes, or until the surface turns a beautiful golden brown and the contents are heated through completely.
Notes
- Perfectly balance broccoli’s doneness by cooking until tender yet maintaining a slight crispness, ensuring the vegetable doesn’t become mushy in the casserole.
- Transform leftover roasted or grilled chicken into a convenient protein source, easily shredded or diced for seamless recipe integration.
- Elevate the dish’s creaminess by blending complementary cheeses like sharp cheddar and nutty Gruyère, creating a more complex and indulgent flavor profile.
- Enhance the casserole’s texture with homemade breadcrumbs, toasting them in butter for an irresistible golden-brown, crunchy topping that adds delightful contrast.
- Customize the seasoning by experimenting with salt, black pepper, or a hint of cayenne to match your personal taste preferences and spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 388
- Sugar: 1.5g
- Sodium: 948mg
- Fat: 32g
- Saturated Fat: 7.6g
- Unsaturated Fat: 8.2g
- Trans Fat: 0.2g
- Fiber: 2.1g
- Protein: 15g
- Cholesterol: 55mg