Chicken Divan is a chicken casserole made out of broccoli, almonds and Mornay sauce. It’s one of the staple dishes cooked at home during the 1960’s when it started to become popular.
- 2 boneless skinless chicken breast halve, sliced into bite sized pieces
- 1 large broccoli, cut into florets
- 1 cup slivered almonds
- 1/2 cup Parmigiano-Reggiano, grated
- 1 cup good chicken stock,
- 1 cup milk
- 1/2 cup cream
- 3 tbsp sherry
- a pinch grated nutmeg
- 1/3 cup butter
- 4 tbsp flour
- freshly ground black pepper, to taste
- 4 tbsp bread crumbs
- 2 tbsp butter, melted
- 1/2 tsp dried parsley
- Season chicken with salt and pepper, set it aside for 15 minutes.
- In a bowl combine topping ingredients together. Set aside.
- Prepare a pan, heat oil then cook the chicken pieces until slightly brown and just cooked around 5 minutes. Remove from pan then set aside.
- In a pot add boiling water then place broccoli florets, gently simmer for 2 minutes. Drain then rinse with cold running water to stop it from cooking.
- Using the same pan you used to cook the chicken, add the butter and melt in medium heat. Once melted add the flour and cook while stirring for 1 minute. Gradually pour chicken stock and milk while whisking to make a thick sauce.
- Add the sherry, nutmeg, half of the cheese, salt and freshly ground black pepper then stir until cheese melts, cook for around 8-10 minutes in low heat.
- In a casserole combine broccoli, chicken, almonds and remaining cheese.
- Whip the cream until it forms soft peaks then fold into the prepared cheese sauce. Pour this mixture over the chicken and broccoli. Top with the prepared toppings.
- Place in a 190C preheated oven and bake for 30-40 minutes. Once cooked remove from oven then serve.