Chicken Divan

Western.Chefs's picture

Sep. 16, 2011


Skinned boned cooked sliced chicken breasts/Slices of roast chicken 1 1/2 Pound
Broccoli 1 Pound , trimmed and cut into individual spears
1% milk 2 Cup (32 tbs)
Chicken stock/Low sodium chicken broth 1 Cup (16 tbs)
Reduced fat sour cream 2 Tablespoon
Cornstarch 3 Tablespoon
Grated parmesan cheese 2 Tablespoon
Dry sherry/Chicken stock 2 Tablespoon
Dijon mustard 1 Teaspoon
Salt 1/2 Teaspoon
Ground red pepper 1/8 Teaspoon (Cayenne)
Shredded cheddar cheese 2 Ounce (1/2 Cup)
Plain dry bread crumbs 2 Tablespoon


1. Preheat the oven to 375°F. Lightly grease a 2-quart au gratin or other shallow baking dish. Arrange the chicken slices in the dish.

2. Half-fill a large saucepan -with cold water and bring to a boil over high heat. Add the broccoli, return to a boil, and cook, uncovered, for 2 minutes or until crisp-tender. Drain, rinse with cold water, and dram again. Arrange in a single layer on top of the chicken.

3. In a medium-size saucepan, bring the milk and stock to a simmer over moderate heat. In a small bowl, whisk together the sour cream, cornstarch, Parmesan cheese, sherry, mustard, salt, nutmeg, and ground red pepper. Whisk into the broth mixture and simmer, uncovered, for 5 minutes or until slightly thickened, stirring frequently. Pour the sauce over the chicken and broccoli. Sprinkle the Cheddar cheese and bread crumbs over the top.

4. Bake, uncovered, for 20 to 25 minutes or until hot and bubbly. Preheat the broiler and broil 4 inches from the heat for 2 minutes or until golden. Serve with freshly baked Portland Popovers.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 718Calories from Fat 291

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1491 mg62.13%

Total Carbohydrates 63 g21%

Dietary Fiber 3 g12%

Sugars 9 g

Protein 44 g88%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet