Cheesy Chicken Divan

Lynnda Cloutier

By
@eatygourmet

This is an updated version of the old classic, substituting a rich and creamy cheese sauce for the usual canned soup base. source unknown


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Ingredients

2 cups broccoli florets
6 tbsp. unsalted butter, divided
1/3 cup flour
3 cups milk
2 cups shredded cheddar
3/4 cups shredded parmesan, divided
3 tbsp. dijon mustard
1/2 tsp. paprika
1/2 tsp. garlic powder
salt and pepper to taste
5 cups cubed cooked chicken
1 cup panko bread crumbs
1/3 cup sliced almonds
cooked rice or egg noodles

Directions Step-By-Step

1
Preheat oven to 375. Coat a 2 quart baking dish with unsalted butter. Blanch broccoli in large pot of boiling salted water til tender, about 3 minutes; drain.
2
Melt 4 Tbsp. butter in large pan over medium high heat. Whisk in flour; cook til browned and fragrant, 2 minutes. Slowly whisk in milk. Stir in cheddar, 1/2 cup Parmesan, Dijon, paprika and garlic powder
3
Cook sauce til thickened, 4 to 5 minutes. Season with salt and pepper. Stir in chicken and broccoli; transfer mixture to prepared dish. Top casserole with panko, almonds, and remaining 1/4 cup Parmesan. Melt remaining 2 Tbsp. butter and pour over top of casserole.
4
Bake casserole til topping is golden, 25 to 30 minutes. Serve casserole with hot rice or buttered egg noodles.

About this Recipe

Course/Dish: Chicken