Description
Ina Garten’s chicken divan combines succulent chicken with creamy sauce and crisp broccoli in a classic comfort dish. Rich cheesy layers meld together, creating a hearty casserole perfect for family dinners that will satisfy everyone at the table.
Ingredients
Scale
Main Ingredients:
- 1 cooked 3 ½-pound chicken, meat removed and cut into chunks (3 to 3 ½ cups meat)
- 1 large head of broccoli, cut into florets and tender stems (about 5 cups)
- 1 ½ cups shredded gruyere cheese (about 6 ounces)
- ½ cup grated parmesan cheese
Liquid and Seasoning Ingredients:
- 5 tablespoons unsalted butter (extra for greasing)
- 1 cup low-sodium chicken broth
- 3 tablespoons dry sherry (or chicken broth)
- 1 cup milk
- 1 cup heavy cream
- 1 tablespoon fresh sage, chopped
- 1 pinch kosher salt
- 1 pinch nutmeg
Topping and Binding Ingredients:
- 5 tablespoons all-purpose flour
- 1 bunch scallions, chopped (about 1 cup)
- ½ cup almonds, sliced or slivered, toasted
- ¼ cup breadcrumbs
Instructions
- Warm the oven to 400°F (204°C). Generously coat a 3-quart (2.8 liters) casserole dish with butter. Submerge broccoli florets in salted water, cooking until they reach a crisp-tender texture. Thoroughly drain and reserve the broccoli.
- In a skillet over medium heat, melt 4 tablespoons of butter. Incorporate chopped sage and flour, stirring consistently until the mixture becomes frothy and develops a light golden hue, approximately 2 to 3 minutes. Deglaze the pan with sherry, continuously stirring for an additional minute.
- Slowly introduce chicken broth, milk, and heavy cream into the skillet. Season with a delicate pinch of nutmeg, kosher salt, and freshly ground black pepper. Allow the sauce to simmer, whisking frequently, until it reaches a thick, velvety consistency, roughly 6 to 7 minutes.
- Fold chopped scallions and shredded Gruyère cheese into the sauce, ensuring complete cheese integration. Transfer cooked broccoli, chicken chunks, and toasted almonds into a large mixing bowl. Gently fold the sauce into the ingredients, guaranteeing uniform coating.
- Transfer the mixture to the prepared casserole dish. Melt an additional tablespoon of butter and combine with grated Parmesan cheese and breadcrumbs. Distribute this buttery topping evenly across the casserole’s surface.
- Roast in the preheated oven for approximately 35 minutes, or until the top transforms into a golden-brown, effervescent crust.
Notes
- Freezes beautifully, storing up to 3 months for convenient future meals.
- Customize by adding mushrooms, swapping cheeses, or experimenting with different herbs.
- Gluten-free modifications work seamlessly using alternative flour options like almond or rice flour.
- Prepare ahead by refrigerating, which intensifies the complex flavor profile.
- Sherry introduces a nuanced depth that elevates the entire sauce’s character.
- Sage weaves an earthy, aromatic thread connecting chicken and cheese harmoniously.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 573 kcal
- Sugar: 3 g
- Sodium: 691 mg
- Fat: 43 g
- Saturated Fat: 23 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 153 mg