Chicken Divan

My sister Elizabeth made a great version of this dish about a week ago with just broccoli and chicken as her kids don’t like peppers. Traditionally this dish is made with chicken but you can also use turkey.  It’s an easy, all in one pot  recipe to make for your family.

Prep time: 30 minutes

Cooking time:  30 minutes

Serves: 6

Ingredients:

  • 3 cups fresh broccoli, cut into florets
  • 4 tablespoons butter
  • 1 medium onion, diced into ½-inch pieces
  • 1 red bell pepper, diced into ½-inch pieces
  • 5 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1 teaspoon each thyme and oregano
  • 2 teaspoons finely grated lemon zest
  • 2 cups chicken stock-sodium reduced if possible
  • 1/2 cup half-and-half cream
  • 1/2 cup dry white wine
  • 2 cups Jarlsberg cheese(like swiss cheese) or any other cheese you like, gruyere or cheddar would be just fine or a mixture of cheeses, even some parmesan mixed in would be tasty.
  • salt & pepper
  • 1 pound cooked chicken breast, sliced
  • 2 tablespoons chopped Italian parsley
  • 1/2 cup dry breadcrumbs
  • 1 tablespoon olive oil

 

Directions

  1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
  2. Preheat oven to 400 F.
  3. In a large sauté pan with sides, melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes.
  4. Add diced pepper and sauté 3 minutes more. Sprinkle flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown.
  5. Stir in mustard, thyme, oregano and lemon zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in half an half cream.
  6. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarslberg cheese until melted. Season to taste.
  7. Stir in broccoli and chicken, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish.
  8. Sprinkle top with remaining ½ cup Jarlsberg cheese mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
  9. Serve over cooked rice or buttered noodles.
  10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.
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