Chicken Divan
A comforting classic casserole with chicken, broccoli, and rice, all coated in a rich, cheesy Mornay sauce and topped with crispy cheddar cracker crumbs.
Ingredients
- 3 cups cooked shredded chicken breasts
- 5 tablespoons butter
- 5 tablespoons flour
- 2 tablespoons chopped fresh sage or 1 teaspoon dried sage
- 2 cups whole milk
- 1 cup chicken stock
- 6 ounces sharp white cheddar shredded and divided
- 4 ounces Gruyère cheese shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 pound frozen broccoli or blanched fresh broccoli florets
- 2 cups cooked white rice
Crumb Topping
- ¾ cup crushed cheddar crackers or breadcrumbs
- ½ cup reserved shredded cheddar
- 1½ tablespoons melted butter
Instructions
For the Casserole
- Preheat to 400°F. Butter a large, deep casserole dish.
- Make the roux: In a stainless steel skillet, melt 5 tbsp butter with 2 tbsp fresh sage. Once fully melted and sizzling, whisk in 5 tbsp flour and cook for about a minute to cook out the raw flour taste.
- Build the sauce base: Slowly whisk in 2 cups whole milk and 1 cup chicken stock, a little at a time, whisking constantly to keep it smooth. Continue whisking and cooking until the sauce thickens.
- Melt in the cheese: Turn off the heat. For best results, let the sauce reduce until nicely thickened before adding cheese; this helps it melt in smoothly. Add the sharp cheddar and Gruyere (reserving ½ cup cheddar for the topping), a little at a time, whisking until fully melted and smooth.
- Season the sauce: With the heat off, whisk in 1 tsp Dijon mustard, 1 tsp lemon juice, ½ tsp fine salt, ½ tsp pepper, and ¼ tsp nutmeg. Taste and adjust seasoning, then set aside to cool slightly.
- Layer the casserole: Spread 1 lb frozen broccoli evenly across the bottom of the buttered casserole dish. Scatter 2 cups cooked rice evenly over the broccoli, breaking up any clumps.
- Add chicken and sauce: Layer the 3 cups shredded chicken over the rice, then pour the mornay sauce over everything. Gently mix just until combined; no need to overmix.
For the Crumb Topping
- In a small bowl, combine ¾ cup crushed crackers, ½ cup reserved cheddar, and 1.5 tbsp melted butter. Mix until the crumbs are evenly coated.
- Top and bake: Sprinkle the topping evenly over the casserole. Bake at 400°F until bubbly and golden on top, about 30 minutes.
Video
Notes
- Chicken options: Use rotisserie chicken for the fastest route, or poach your own. To poach: fill a pot with just enough water to cover 3 chicken breasts, then add 2-3 tbsp salt, a few bay leaves, and a sprinkling of peppercorns, mustard seed, coriander seed, and onion flakes or powder (use what you have). Bring to a boil, cover, reduce to a low simmer for 15 minutes, then turn off the heat and let the chicken rest in the liquid until ready to shred; this keeps it juicy.
- This casserole is great for make-ahead: assemble fully, refrigerate, and bake straight from the fridge when ready to eat (add a few extra minutes to the bake time).
