Chicken Divan
500kcal
Ingredients
Casserole
- 1 ½ lb broccoli florets 680 g, bite-size pieces
- 3 cups cooked chicken shredded or chopped, about 420 g; rotisserie works
Cheese sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup mayonnaise
- 1 tsp curry powder
- 1 tbsp lemon juice
- 1 cup sharp cheddar shredded, divided
- salt and black pepper to taste
Crumb topping
- ½ cup panko breadcrumbs
- 2 tbsp butter melted
- ¼ cup Parmesan finely grated
Method
- Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Boil the broccoli florets in salted water for 2 minutes, just until bright green. Drain well.
- Melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the broth, then the milk, and simmer 4 to 5 minutes, whisking, until thick enough to coat a spoon.
- Remove from the heat and stir in the mayonnaise, curry powder, lemon juice and ¾ cup of the cheddar. Season with salt and pepper.
- Spread the broccoli in the dish, top with the chicken, and pour the sauce over, nudging it into the gaps. Sprinkle with the remaining cheddar.
- Toss the panko with the melted butter and Parmesan and scatter over the top. Bake 25 to 30 minutes, until bubbling at the edges and golden. Rest 10 minutes before serving over rice or egg noodles.
Nutrition
Serving1servingCalories500kcalCarbohydrates16gProtein30gFat36gSaturated Fat14gSodium580mgFiber3gSugar4g
Notes
- Canned soup version: replace the homemade sauce with one 10.5-oz can cream of chicken soup mixed with the mayonnaise, lemon juice, curry powder and ½ cup milk.
- Make ahead: assemble without the crumb topping, cover and refrigerate up to 1 day. Add the topping and bake about 10 minutes longer.
- Leftovers: keep covered in the fridge for 3 to 4 days.