Chicken Divan Casserole
Submitted by XCKristen236
From-scratch Chicken Divan with homemade herb broth sauce, sherry, broccoli, and Parmesan. No canned soup needed in this lighter, more elegant take on the American casserole classic.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
55 minThis is Chicken Divan done the proper way, with a silky sauce built from real chicken broth instead of a can of condensed soup.
The chicken poaches gently with a bouquet garni of thyme, bay leaf, and parsley, and that fragrant broth becomes the base for a roux-thickened sauce enriched with evaporated skim milk and a splash of cooking sherry.
Broccoli spears line the bottom, sliced chicken goes on top, and the sauce gets poured over in two layers with Parmesan stirred into the second pour for a golden, bubbly finish.
It’s lighter than the classic version but still every bit as satisfying.
Variations
- Use fresh broccoli florets blanched for 3 minutes instead of frozen
- Swap Parmesan for Gruyere for a richer, more French-leaning flavor
- Add a pinch of nutmeg to the sauce for a subtle warmth
Chef Tips
- Chill the broth and skim the fat off the top for a cleaner, lighter sauce
- Cook the roux for a full minute before adding liquid so the flour taste cooks out
- Stir constantly when adding the broth to avoid lumps; patience here pays off in a velvety smooth sauce
Ingredients
Directions
- Place chicken in a Dutch oven; add water and *Bouquet Garni (½ teaspoon dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely).
Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done.
Remove chicken and Bouquet Garni from broth, reserving 2 cups broth.
Discard Bouquet Garni.
Chill reserved broth, and skim congealed fat from surface.
Bone and slice chicken; set aside.
- Cook broccoli according the package directions. Drain well.
Arrange broccoli spears crosswise in a 13×9×2” baking dish .
Set aside.
Melt margerine in a large skillet over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat; stir in milk, sherry, salt, and pepper.
- Pour half of sauce over broccoli and top with chicken slices. Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken.
Sprinkle with remaining 2 tablespoons cheese, and bake at 350℉ (180℃) for 20 minutes or until casserole is thoroughlyheated and top is golden brown.
Nutritional Analysis: (per serving) Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ~--
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