Chicken Divan
An easy, quick, dreamy, creamy chicken and broccoli casserole topped with a buttery, crunchy topping. So comforting, so good.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 5 tablespoons unsalted butter, divided
- ½ medium sweet onion, diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 1 ¾ cups chicken stock
- ¾ cup heavy cream
- 1 ½ teaspoons Dijon mustard
- 4 ounces shredded sharp cheddar cheese
- ⅓ cup freshly grated Parmesan
- 4 cups small broccoli florets
- 2 tablespoons chopped fresh parsley leaves
for the topping
- 30 buttery crackers, lightly crushed, such as Ritz
- 3 tablespoons unsalted butter, melted
Equipment
Instructions
- Preheat oven to 375 degrees F.
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes; set aside.
- Melt remaining 4 tablespoons butter. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in chicken stock, heavy cream and Dijon; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring often, until reduced and slightly thickened, about 3 minutes.
- Remove from heat; stir in cheeses until melted.
- Stir in broccoli and chicken until well combined. Sprinkle with topping.
- Place into oven and bake until golden brown and bubbling, about 30-35 minutes. Let cool 10-15 minutes.
- Serve, garnished with parsley, if desired.
for the topping
- In a small bowl, combine crackers and butter.