This delicious casserole is basically chicken and broccoli in a mustard cream sauce. It's a great way to use up any cooked chicken you may have on hand, or, of course, you can cook chicken to use specifically in this dish. Chicken thighs or breast work - whichever you have on hand or whichever you prefer.
Because my husband is the only one who eats meat, I halve this recipe and then he eats the leftovers for lunches during the week. The photos shown do not include the topping. We've found that it's good with or without it.
Chicken Divan Casserole
serves 6
1 head broccoli, cut into 1-2 inch florets and tender stems peeled and diced/sliced
4 Tablespoons unsalted butter (plus more for greasing dish)
1 small onion, minced
5 med to large mushrooms, cleaned, halved, and sliced, optional
5 Tablespoons all-purpose flour
3 teaspoons dijon mustard
1 cup low-sodium chicken stock
1 cup milk
3/4 - 1 cup heavy cream
1 1/2 cups gruyere cheese, shredded (or your family's favorite cheese)
1 cup cooked chicken, diced
Topping (optional):
1 Tablespoon butter
1/2 cup grated parmesan
1/4 cup breadcrumbs
Preheat the oven to 400 degrees Fahrenheit. Butter a shallow 3 quart casserole or baking dish, set aside.
Prepare the topping if using: In a small bowl melt the 1 Tablespoon butter. Stir in the parmesan and breadcrumbs until coated with butter. Set aside.
Bring a large saucepan of water to a boil. Add broccoli and cook until bright green and almost tender. Rinse with cool water, drain as much water off as possible, and set aside.
In a large pan over medium heat, melt the 4 Tablespoons butter and sauté the onions and mushrooms until the onions begin to look translucent. Stir often to prevent burning. Whisk in the flour. Cook the mixture, whisking constantly so it won't brown, for about 3 minutes. Stir in the mustard.
Add the broth slowly, whisking into the roux. Whisk in the milk and cream and season with salt and pepper to taste. Bring to a simmer and cook, whisking occasionally to remove any lumps, until thickened, about 5-6 minutes. Remove the pan from heat and stir in the cheese until melted.
In a large bowl mix together the broccoli, cooked chicken, and sauce, stirring until everything is thoroughly coated. Pour into the prepared casserole/baking dish and sprinkle with the prepared topping if using.
Bake until browned and bubbly, 35-40 minutes.
Serve.
