Chicken & Broccoli Divan
Easy to assemble. Great do-ahead dinner!
Back in the "olden days", I used to make a Chicken Divan that was an old family favorite recipe using lots of mayonnaise, Cream of Chicken soup, and butter-soaked bread crumbs. It was incredibly luscious and yummy, always a hit. But then... along came my healthy eating enlightenment, bringing the realization that meals like this were not the most wholesome.
Below is a variation of that recipe. It's much improved; much less guilt, and still delicious. It's good alone, but also really tasty served over brown rice or quinoa. If you do intend to serve this way, you may want to double all of the ingredients, except the chicken, broccoli, and shredded cheese, so it's soupier.
4 c. 3"-4" slender broccoli "trees" -florets with stalks attached (or simply use broccoli florets)
2 c. cooked chicken, cut into bite sized strips or pieces (room temp or warm)
2 Tbsp. butter, melted and slightly cooled
1½ Tbsp. flour
¼ c. milk
¼ c. plain yogurt
2 Tbsp. sherry - can substitute with dry red or white wine, or apple cider vinegar
½-1 tsp. lemon juice
⅛ tsp. curry powder (a very delectable addition- start w/ ⅛ tsp., taste, then add a pinch more if you wish)
Salt and pepper
½ c. shredded cheddar or Parmesan cheese
Note: both cheeses are good, just different. If using curry, I think cheddar is better.
Preheat oven to 375°. Grease an 8" or 9" baking dish.
Steam broccoli over boiling water for a couple of minutes, just until firm-tender and bright green.
Lay broccoli into the bottom of the prepared baking dish, then evenly scatter the cooked chicken on top.
Whisk together the butter, flour, milk, yogurt, sherry, lemon juice, S&P, and curry. Spoon over the broccoli and chicken.
Scatter uniformly overall with shredded cheese.
Can be covered and refrigerated at this point.
Bake for 20-30 minutes, until cheese starts to lightly brown, and all is hot.
(If it's been refrigerated, it will take a little longer)
Recipe created or adapted by Liz Talley, Urban Graze
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