This chicken divan is made with a simple white sauce and mayonnaise, but without canned soup. Optionally add in some mushrooms and onions and top with cheese and buttered crumbs, for a classic, comfort food casserole.
8ozbroccoli, fresh or frozen (about 1 head if fresh)
2boneless skinless chicken breasts, about 1 1/4 - 1 1/2 lbs., cut into bite-sized pieces
4-5ozfresh mushrooms, sliced (optional)
1/4cuponion, diced
1teaspooncooking oil
Sauce:
4Tablespoonsbutter
6Tablespoonsall purpose flour
2cupschicken broth
1/2cupheavy whipping cream, 35% b.f.
1/2cupmayonnaise, or sour cream
1Tablespoonlemon juice
1/8teaspoongrated nutmeg
Salt and pepper, to taste
Topping:
1-2cupscheddar cheese, shredded, to taste
Crumb Topping:
1/2cupfresh or dry bread crumbs, or panko or crushed soda crackers or Ritz crackers
2Tablespoonsbutter, melted
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Instructions
Have a 9x13-inch oven-safe casserole dish or baking dish ready.
Preheat the oven to 375F. (not fan assisted)
Cook the Broccoli:
Cut broccoli into bite-sized pieces. Add to a microwave-safe bowl and lightly season with salt. Cover tightly with plastic wrap and microwave about 60-90 seconds, or until tender crisp. Leave covered and set aside. (Alternately, you can steam the broccoli until tender-crisp).
Cook the Mushrooms and Onion:
In a large, deep skillet, heat the oil over medium-high heat. Add the mushrooms and lightly season with salt. Cook, stirring, until golden. Add the onion and cook until the onion is softened, a few minutes more. Remove to the baking dish.
Cook the Chicken:
If starting with uncooked chicken, add to the same skillet and cook over medium heat until cooked through, 4-5 minutes. Add to the casserole dish with the mushrooms and onion.
Make the sauce:
Wipe the skillet clean. Add the butter and melt over medium heat. Add the flour and cook, stirring, about 1 minute. Gradually add the chicken broth and whisk until smooth. Cook, stirring, until the mixture thickens, about 1-2 minutes. Remove from heat. Add the cream, mayonnaise, lemon juice and nutmeg. Stir to combine. Taste sauce and add salt and pepper, to taste.
Assemble the casserole:
Add the broccoli to the baking dish with the chicken, mushrooms and onions. Pour the sauce over top and use a fork to gently stir together. Top with shredded cheese.
**Can be made to this point, covered and refrigerated for up to 8 hours before baking.
Make the crumb topping:
Combine the crumbs and melted butter in a small bowl. Stir together until moistened. Sprinkle over casserole.
Bake casserole, uncovered, for 30 minutes or until golden and bubbly. *Add a couple of extra minutes if baking straight from the refrigerator.
Refrigerate left-overs for up to 3 days or freeze up to 2 months.
Notes
You can use left-over cooked chicken or store-bought rotisserie chicken and skip the step of cooking the chicken.You can omit the mushrooms. If you do, simply saute the onions and remove before starting the sauce.You can use a lighter cream, but the sauce will be a little thinner.Be sure to read the notes above this Recipe Card, for substitution suggestions, variation ideas and step-by-step photos.