Description
Ina Garten’s barefoot contessa chicken divan offers a creamy, comforting casserole with tender chicken and broccoli. Cheese sauce and crispy breadcrumbs elevate this classic dish that you’ll savor with pure culinary delight.
Ingredients
Scale
- 900g (2 lbs) cooked, diced chicken
- 280g (10 oz) frozen broccoli spears or florets
- 1 large head of broccoli, cut into 1- to 2-inch florets (about 5 cups / 500g)
- 350g (12.5 oz) cooked rice
- 100g (3.5 oz) shredded cheddar cheese, divided
- 50g (1.75 oz) grated Parmesan cheese
- 70g (2.5 oz) unsalted butter
- 40g (1.4 oz) all-purpose flour
- 240ml (8 fl oz) low-sodium chicken broth
- 3 tbsps dry sherry (or chicken broth)
- 240ml (8 fl oz) milk
- 240ml (8 fl oz) double cream
- 25g (0.9 oz) breadcrumbs
- 1 tbsp chopped fresh sage
- Kosher salt
- 1 pinch of freshly grated nutmeg
- Freshly ground black pepper to taste
Instructions
- Preparation: Preheat the oven to 200°C (180°C fan)/400°F and butter a 2.8-liter casserole dish thoroughly to prevent sticking.
- Broccoli Blanching: Briefly boil broccoli florets until crisp-tender, then drain and set aside, preserving their vibrant green color and nutrients.
- Roux Creation: Melt butter in a saucepan, infuse with sage, then whisk in flour, cooking until the mixture develops a golden, aromatic base with a nutty undertone.
- Sauce Development: Gradually pour milk and cream into the roux, stirring continuously to create a silky, luxurious sauce. Season with sherry, salt, and black pepper, ensuring smooth incorporation.
- Cheese Integration: Gently fold Gruyere cheese into the sauce, stirring until completely melted and achieving a rich, creamy consistency that coats the back of a spoon.
- Assembling Casserole: Combine cooked chicken and blanched broccoli with the cheese sauce, mixing thoroughly to ensure even distribution of ingredients and flavors.
- Topping and Baking: Transfer the mixture to the prepared casserole dish, sprinkle with Parmesan cheese and breadcrumbs, creating a golden, crispy exterior. Bake for 35 minutes until the top turns a beautiful golden brown and the casserole is heated through completely.
Notes
- Blanch Broccoli Perfectly: Briefly cook florets in boiling water to maintain vibrant color, crisp texture, and preserve nutrients, ensuring they don’t become mushy or lose their bright green hue.
- Master the Roux Technique: Whisk flour and butter consistently to create a smooth, golden base that eliminates raw flour taste and provides rich, velvety sauce consistency.
- Select Cheese Wisely: Use high-quality Gruyere and Parmesan for deep, nutty flavor profiles that elevate the dish’s overall taste and create a luxurious creamy texture.
- Achieve Golden Crispy Topping: Sprinkle breadcrumbs and Parmesan evenly for a crunchy, appetizing golden-brown crust that adds delightful textural contrast to the creamy casserole.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 590
- Sugar: 4g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg