Monday, November 5, 2012

Chicken Divan

This is another recipe I pulled out from my "other life."  My former MIL used to make this one all the time and it was one of my favorites.  I made a few weeks ago and it was as good as I remembered!  I only changed a few little things, and I think I would change one more next time, so I'll share those with you as well.  Here is the original recipe:

2 10 oz broccoli spears
1/4 cup butter
6 Tbs flour
1/2 tsp salt
2 cup chicken broth
3/4 cup milk or cream
2 Tbs dry sherry or white wine or curry
3 chicken breasts (both sides)
American cheese, grated or slices
1/4 cup grated parmesan

Cook broccoli. Melt butter; blend in other dry ingredients with pepper. Add broth. Cook and stir until sauce thickens and bubbles. Stir in wine and milk. Place broccoli in dish. Add half of the sauce. Top with cooked chicken. Cover with slices of American cheese or shredded cheese. Pour remaining sauce over the cheese. Sprinkle with parmesan. Bake at 350 degrees for 35 minutes.

So, my changes are:  I used fresh broccoli instead of frozen (3 heads) and I cooked it for just a few minutes before putting it in the dish.  Next time I won't cook it first, I don't think it is necessary.  The other time saving change I made was not pre-cooking the chicken.  It cooked through just fine in the over, no worries and a big time saver if you don't have a bunch of cooked chicken hanging around.  Below are some photos of the process and final product.  I used the curry powder, but I'm sure the wine would be delicious and light!
Add the broccoli
Make a rue and add the seasonings
Add the milk, I used 1%, and let it thicken up


Assembled: Before cooking

Serve over extra wide egg noodles, and enjoy!


  1. I might have to try this myself real soon! :)

    1. You should, but use wine not curry if you aren't sure you like it. It's a pretty strong spice :)