Chicken Divan

 

The 28th of this month would have been my mother’s birthday. Every time that rolls around I can’t help but think about all the good times we had together as our small family of three, and with our extended family. A lot of those memories revolve around food. One of the things that my mother made, and that I always enjoyed was chicken divan. I had not made it in about 20 years so I thought its preparation long overdue. It was better than I remembered. I had cooked my chicken the day before and cut it up, as well as cleaning, and breaking up my broccoli into florets, so it was a breeze to assemble. You can make this early in the day and wait to bake it until dinnertime. If you are baking it straight from the refrigerator, add 10 minutes to the baking time.

  Chicken Divan

2 c. cooked chicken, cubed
2 c. broccoli florets

1 Melissa’s shallot, minced

1 c. shredded Gouda cheese

2 T. unsalted butter
 2 T. flour
1 c. chicken stock
1 c. whole milk
½ t. seasoned salt
¼ t. freshly ground black pepper
½ c. breadcrumbs

 Preheat oven to 350°F. Spray a 9” x 13” baking dish with PAM.

 Scatter chicken, broccoli, shallots, and 1/2 c. cheese in the bottom of the prepared baking dish.

 In a medium saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add stock and milk, stirring constantly. Cook until mixture thickens. Remove from heat and stir in salt, pepper, and remaining cheese.

 Pour sauce over chicken and broccoli mixture. Sprinkle breadcrumbs over top. Bake for 25 minutes or until bubbly and golden brown. Serve warm.

   

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