CHICKEN DIVAN

I came across this quote by Maya Angelou today: You may not control all the events that happen to you, but you can decide not be reduced by them.

This quote has nothing to do with the recipe I am sharing but it is how I am feeling, saddened by how people are treating each other out of fear or depression or anger during the pandemic. I hope we can find a way to live together and find love in our hearts to help each other. This should be a moment in time of deep reflection.

That said, I hope this Chicken Divan fills you with creamy goodness and becomes a dish that will feed your soul and your family.

And as Fareed Zakaria says: Let’s get started!

Chicken Divan is a creamy, mustardy chicken casserole with lots of vegetables. It is usually served over egg noodles and is designed to use leftover chicken. I did not have leftover chicken so I roasted chicken breasts and I don’t think it needs noodles. I added carrots and frozen peas to the original recipe but it lends itself to using any vegetable you have on hand. You can easily leave out the chicken and make a vegetarian version.

This dish is from Martha Stewart’s Everyday Food with my additions, deletions and personal tips. Don’t be intimidated by the long list of ingredients. I have made it twice now, and even after just two tries, it was much easier. The key is to prep everything and have it ready to go.

Prep: 45 mins Total: 1 hr 35 mins Yield: Serves 6 to 8

INGREDIENTS

1. 1 bunch broccoli (cut into florets – about 5 cups or 1 1/2 pounds) I like the stalk too so I peel the skin from the stalk and use it.
2. 1 1/2 pounds boneless skinless chicken breasts
3. 1 small onion finely chopped (1 cup)
4. 8 ounces of cremini or button mushrooms sliced (about 2 1/2 cups
5. 2 medium carrots chopped
6. 1 cup of frozen peas (or more if you like)
7. 3 tablespoons all purpose flour
8. 3 cups whole milk (preferably room temperature)
9. 9 ounces shredded sharp cheddar (3 cups)
10. 2 teaspoons Dijon mustard
11. 2 teaspoons Worcestershire sauce
12. 1/4 teaspoon cayenne pepper
13. 1/2 cup sour cream
14. 1 cup Panko breadcrumbs
15. 2 tablespoons melted butter

INSTRUCTIONS

Preheat oven to 400 degrees. Toss your chicken breasts in a little oil (grapeseed or olive) and add salt and pepper to taste. Roast on a sheet pan covered with tin foil for 15 minutes and wrap in the foil to cool, saving all the juices.

In a large pan, add broccoli and simmer until crisp tender, about 4 minutes. Drain and transfer to a large bowl.

In a large skillet, melt 2 tablespoons butter, add onion, mushrooms and carrots. Cook stirring occasionally until tender and mushrooms start to brown, 6 – 7 minutes.

Add flour and cook stirring 30 – 45 seconds. Slowly add milk, reduce heat to medium and cook stirring constantly until mixture is thick enough to coat the back of a spoon, about 9 minutes.

Add 2 cups of the grated cheese, Dijon, Worcestershire, cayenne and sour cream. Stir until combined. Add cheese sauce to bowl with the broccoli. Cube your chicken and add to the bowl along with any accumulated juices. Toss to combine.

Transfer to a 2 1/2 quart baking dish.

In a small bowl, combine 2 tablespoons of melted butter to the Panko and add the remaining 1 cup of cheese. Sprinkle over the broccoli mixture.

Bake until bubbly and golden, 20 – 25 minutes. Let cool 15 minutes.

If there any leftovers, it microwaves beautifully.