This quick, easy week-night dinner is a family favorite – it’s also a perfect recipe for giving new life to left-overs (think Thanksgiving turkey). The main ingredients: chicken, broccoli and cheese are simple enough that they are easily welcomed by children, while the homemade sauce & crusty cheese topping make this dish appealing to the adult palate. I enjoyed this meal as a child and now my children can say the same. I am excited to share it with you and I’m certain that that your family will enjoy it as much as mine!!
Chicken Divan ~ serves 4-6
- 1/4 c butter
- 1/4 c white whole wheat flour (AP flour is fine)
- 1/2 tsp salt
- 2 c chicken broth/stock
- 1/8 tsp ground nutmeg
- 2 Tbl dry white wine (optional)
- 1 1/2 lbs broccoli cooked and drained
- 1 1/2 lbs of chicken
- 1/2 c grated Parmesan cheese
In a 2-quart saucepan, melt the butter over medium heat. Add the flour and salt, stirring constantly until bubbly. Remove from heat and stir in the chicken broth.
Resume heating and stir constantly until the mixture boils, continue stirring and allow to boil for 1 minute. Remove from the heat and add the nutmeg and wine.
Place the hot broccoli in an ungreased rectangular baking dish (approx. 12 x 71/2 x 2), top with the chicken, and pour the sauce over the chicken. Sprinkle with the cheese.
Set oven to broil (or 550°F). Broil until cheese is golden brown, about 2 minutes (the top of the dish should be 3-5 inches below the heating element). Keep an eye on it to prevent burning.
*If you do not like cheese, panko crumbs would probably make a good substitute.
Source: Adapted from Betty Crocker’s Cookbook (by Golden, 1988 printing)