Updated Chicken Divan
Transform your dinner routine with this 'Updated Chicken Divan,' a modern twist on a classic comfort dish. Featuring tender shredded chicken and vibrant broccoli florets smothered in a rich, homemade cheese sauce made with sharp cheddar and Parmesan, this casserole is baked to golden perfection under a crispy panko breadcrumb topping. Quick to prepare in just 20 minutes and ready in under an hour, this family-friendly recipe delivers all the creamy, cheesy goodness you love with a fresh, from-scratch approach. Perfect for weeknight meals or small gatherings, this savory casserole pairs perfectly with a light side salad or crusty bread for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, cooked and shredded
- 4 cups Broccoli florets, fresh or frozen
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1.5 cups Low-sodium chicken broth
- 1 cup Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes, until bright green and slightly tender. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
Gradually whisk in the chicken broth and milk, maintaining a smooth consistency. Cook for 3-4 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the sharp cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
Layer the shredded chicken evenly across the bottom of the prepared baking dish. Top with the blanched broccoli.
Pour the cheese sauce evenly over the chicken and broccoli, spreading it with a spatula to ensure full coverage.
In a small bowl, combine the panko breadcrumbs with the olive oil. Stir until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the casserole.
Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let the casserole rest for 5 minutes before serving. Serve warm and enjoy this updated take on Chicken Divan!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 443 mg | 34% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
