Chicken Divan Recipe
Author: Walter Overstreet
Chicken Divan is a chicken casserole dish. It was first created at the Divan Parisien restaurant in New York City. It is a casserole of sliced chicken breast, spears of broccoli, covered with sauce Mornay and baked until the top is golden brown.
The Divan Parisien served Chicken Divan as their signature dish in the 1950s. The chef or chefs who originally created it are unknown. In France the word divan refers to a meeting place or great hall. This name was chosen to attract the attention of the Divan Parisien owners by implying a kind of continental elegance.
A Mornay sauce is a Bechamel sauce with shredded or grated cheese added. Usually, it is half Gruyere and half Parmesan, though variations use different combinations of Gruyere, Emmental cheese, or white cheddar.
It is often served with seafood or vegetables.
Chicken Divan Ingredients
- 4 large chicken breasts+
- 4 bunches of fresh broccoli (4 packs of frozen broccoli)
- 3 tbsp. butter
- 3 tbsp. flour
- 1 1/2 c. milk
- 3/4 c. mayonnaise
- 2 tsp. Worcestershire sauce
- 1/2 tsp. nutmeg
- 3/4 c. sour cream
- 1 can cream of celery soup
Chicken Divan Preparation
Boil chicken for 45-60 minutes or until it is cooked. At the same time boil broccoli for 30 minutes or until soft (if you don’t like broccoli soft cook it until you like it) Make cream sauce from butter, flour and milk. Add celery soup and mayonnaise, Worcestershire sauce and nutmeg. Mix well. Stir in sour cream. Place broccoli in the baking dish, top with chicken. Cover with sauce. Sprinkle top with bread crumbs and Parmesan cheese. Bake at 400 degrees for 30 minutes. Serve hot. Enjoy!
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