Chicken Divan

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Chicken Divan

The name divan sounds fancy, but its humble ingredients come together in a snap to create this crowd-pleasing casserole.

Chicken Divan
 
Makes 6 servings
Ingredients
  • 2 quarts water
  • 3 teaspoons kosher salt, divided
  • 4 cups fresh bite-size broccoli florets
  • 6 tablespoons unsalted butter, divided
  • ⅓ cup all-purpose flour
  • 1 (14.5-ounce) can chicken broth
  • 1 (8-ounce) package extra-sharp white Cheddar cheese, shredded and divided
  • 1 (8-ounce) container sour cream
  • ¼ teaspoon ground black pepper
  • 3 cups shredded cooked chicken
  • 1 (4-ounce) jar diced pimientos, drained
  • 1 cup plain fresh bread crumbs
  • Hot cooked rice, to serve
Instructions
  1. Preheat oven to 350°.
  2. In a small cast-iron Dutch oven, bring 2 quarts water and 2 teaspoons salt to a boil over high heat. Add broccoli; cook until bright green, about 2 minutes. Drain broccoli, and transfer to an ice water bath. Let cool completely. Drain broccoli well; transfer to a large bowl.
  3. In a 10-inch cast-iron skillet, melt 4 tablespoons butter over medium heat. Whisk in flour and remaining 1 teaspoon salt until smooth; cook, whisking constantly, for 2 minutes. Gradually whisk in chicken broth until smooth; cook, whisking frequently, until thickened, about 5 minutes. Reduce heat to low; whisk in 1½ cups cheese, sour cream, and pepper until melted and smooth. Stir cheese sauce, chicken, and pimientos into broccoli until well combined. Pour mixture into skillet.
  4. In a small microwave-safe bowl, melt remaining 2 tablespoons butter. Stir in bread crumbs and remaining ½ cup cheese until combined. Sprinkle onto chicken mixture.
  5. Bake until top is golden brown and bubbly, about 30 minutes. Let stand for 10 minutes. Serve with rice.
Notes
KITCHEN TIP: One large rotisserie chicken yields 3 to 4 cups shredded meat.

 

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