Chicken Broccoli Divan Bake

Tender chicken and broccoli come together in a rich sauce on a bed of steamed white rice in this nice and easy, one-dish bake. It’s a delicious classic!

A “throwback” to the mid-century of the 1900’s, this standard yet elegant comfort dinner, is still as “Divine” as ever! A great choice for what to make for my “sick & hurt” friends because as long they are able to eat, this will soothe the soul.

Though created in the 1930’s in a New York Restaruant, not in Paris as its name would suggest, its popularity wated and then soared again when in 1969, President Nixon’s newly married daughter, Julie Eisenhower, made “the classic favorite” Chicken Divan for him to celebrate his 56th birthday.

Today, it is easier than ever to prepare with rotisserie chicken sizzling in every grocrery store, the aroma calling you to their counter as soon asy ou enter. A nice, easy shortcut.

The sauces themselves vary from recipe to recipe and it was originally suggested they were a combination of bechamel and hollandaise, though the chef who created it at the Chatham Hotel would never tell. Interestingly, this was this same hotel which has also been credited with introducing Americans to broccoli. “Hello Broccoli - nice to eat you!”

Rice is not traditional in the casserole, but I always serve it with rice anyway and it absorbs some of the beautiful flavors and moisture from the sauces, so I bake it on the bottom of the casserole and it’s already there to be served along with the other divine ingredients. And yes, instant rice would be the quickest thing to use but I wouldn’t recommend it as it can never measure up to simple steamed rice. But leftover cooked rice from another encounter would do the trick.

The sauce is probably the most complicated part of the recipe but the basis is a standard white sauce, jazzed up with shallot, red pepper, a dash of wine and a spoonful of mayonnaise to increase the rich flavor. The ground nutmeg? Just enough to give a nod. Assemble and crown with sprinkles of freshly grated parmesan cheese - no frumpy casserole this!

But don’t make it just for your sick friends - your family will be sick with regret if you don’t make them some of this “Divan” casserole as well. Being of the divine, this dish would happily share the plate with a simple salad and crusty bread.

3 tablespoons of butter
1 finely minced shallot
1/2 red bell pepper, diced
3 tablespoons of flour
2 cups chicken broth
1 cup heavy cream (can substitute milk)
1/3 cup mayonnaise
2 tablespoons white wine (can substitute a tablespoon of apple cider vinegar mixed with a tablespoon of water)
1/2 teaspoon ground nutmeg
1 teaspoon ground pepper
salt to taste
2 cups steamed white rice, mixed with 2 tablespoons butter after steaming
2 tablespoons minced fresh parsley, or 1 1/2 teaspoons dried parsley flakes
3 to 4 chicken breasts, cooked then sliced or cubed
3 cups of frozen broccoli tops cooked and drained of any water
1 cup of shredded Parmesan cheese

DIRECTIONS

-Preheat oven to 350 degrees.

-Prepare the chicken by trimming each breast of fat. Place 3 tablespoons butter and 1 tablespoon vegetable oil in a large saute skillet. Heat over medium-high heat then add chicken pieces to the hot butter and oil. Saute on each side until chicken is slightly golden. Season with salt and pepper.

-Remove chicken from skillet and place in the 9 X 13-inch buttered baking pan. Cover with foil then place in 325 degree oven, and let continue to cook for another 20 minutes. Remove from oven and set aside until cool enough to handle. Slice each breast into about 5 pieces each.

-In a medium saucepan, melt butter then add the shallot and red bell pepeer and saute for about 3 minutes, until slightly softened. Sprinkle in flour and cook, stirring constantly for 1 - 2 minutes. Slowly pour chicken broth and cream into the flour and butter roux. Continue to cook over medium heat until sauce has thickened, stirring with a wire whisk. Stir in mayonnaise until smooth. Add nutmeg and pepper. Taste and add salt if needed. Remove sauce from heat and set aside.

-Stir chopped parsley into the rice. In the same buttered 9×13 pan, layer the rice on the bottom then place broccoli in an even layer over the rice. Finally, arrange the chicken on top. Slowly pour the white sauce over the broccoli and chicken and then top with Parmesan cheese (and toasted slivered almonds, if desired).

-Bake in the oven for 20 - 25 minutes until everything is heated through and the cheese is melted. Serve while still warm. Makes 8 servings