“It feeds a crowd so easily,” Nancy says, “and my family is one big crowd!”
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 large head broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices (about 5 cups)
- 1 tablespoon chopped fresh sage
- 5 tablespoons all-purpose flour
- 3 tablespoons dry sherry (or chicken broth)
- 1 cup low-sodium chicken broth
- 1 cup milk
- 1 cup heavy cream
- Pinch of freshly grated nutmeg
- Freshly ground pepper
- 1 bunch scallions, chopped (about 1 cup)
- 1 1/2 cups shredded gruyere cheese (about 6 ounces)
- 1 cooked 3 1/2-pound chicken, meat removed and cut into chunks, skin and bones discarded (3 to 3 1/2 cups meat)
- 1/2 cup sliced or slivered almonds, toasted
- 1/2 cup grated parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat the oven to 400 degrees F and butter a shallow 3-quart casserole dish. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green and almost tender (you still want it to have a little bite; it will cook more in the oven). Drain; cool under cold running water and pat very dry. Set aside.
- Melt 4 tablespoons butter in a large saucepan over medium heat. When the butter is melted, add the sage and let sizzle a minute, then add the flour. Cook the roux (or else it will taste like raw flour), whisking, for 2 to 3 minutes, without letting it brown. Pour in the sherry (or broth) and cook to reduce it away, about 1 minute.
- Whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. Bring to a simmer and cook, whisking occasionally to get out any lumps, until thickened, 6 to 7 minutes. Stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat.
- In a large bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. Pour into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon butter in the microwave, then toss with the parmesan and breadcrumbs. Sprinkle the mixture over the top of the casserole. Bake until browned and bubbling, about 35 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 758 |
| Total Fat | 55 g |
| Saturated Fat | 24 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 45 g |
| Cholesterol | 205 mg |
| Sodium | 953 mg |
| Serving Size | 1 of 8 servings |
| Calories | 758 |
| Total Fat | 55 g |
| Saturated Fat | 24 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 45 g |
| Cholesterol | 205 mg |
| Sodium | 953 mg |
Reviews
My favorite “go to” recipe for Chicken Divan!
This is hands down the worst chicken divan I’ve ever eaten – actually not eaten cuz it’s going in the trash I wouldnt subject my sweet husband to this garbage. What a waste of my money and time. And now I have nothing for dinner.
Delicious! Just be sure to only simmer broccoli for about 3 minutes or it will get too mushy when baking. Used Panko for breadcrumbs so it’s nice and crunchy.
I’ve made this numerous times and it’s always wonderful. I usually mix all the ingredients with cooked fettuccini so it’s a great meal to serve company. Everyone loves it!
So easy. Very tasty. It will be my comfort food.
Amazing totally elevates chicken divan great for a crowd
I have made this three times and it was a hit each time. Can I freeze ahead and after thawing add the toasted almonds on top before baking?
This is home cooking. It’s got a homey feel because of the creaminess and casserole serving, as well as just enough funk from the gruyere to satisfy someone who likes that tang. For me, though, this came out way too thin. There was way too much liquid, at least how mine turned out.
I have made this recipe twice and it has become one of my favorites. It is so easy to make and so, so delicious! I made it for a birthday celebration and everyone raved about it. The sauce is heavenly and I used panko crumbs for a nice, crunchy topping.