Chicken Divan with Curry is an iconic, much-loved, made-from-scratch southern chicken casserole that has been around for decades. Made without canned soup, this retro casserole is full of crisp fresh broccoli, tender chicken, and the best-ever homemade, cheesy mornay sauce with sour cream.
1rotisserie chicken,skin and bones removed, about 3 cups chopped chicken
2large stalks broccoli,cut into bite-size pieces, about 4 cups
1teaspoonkosher salt
6tablespoonsbutterdivided
⅓cupall-purpose flour
1 ⅔cupschicken stock
⅓cupwhite wine or cream sherry,I used chardonnay, you may substitute chicken stock
16ouncessour cream
1 ½cupsshredded extra-sharp white cheddar cheese,6 ounces
1tablespoonfresh lemon juice
⅛teaspooncurry powder
1cuppanko bread crumbs
Instructions
Preheat oven to 350 °F.
Add the broccoli to a large bowl with two tablespoons of water. Cover the bowl with a plate and microwave for four minutes to blanch it. Or, you can bring a large pot of water to boil over high heat. Then, add the broccoli and cook for three minutes. Remove from the heat and drain. Set aside.
Melt four tablespoons of butter in a large 12-inch skillet over medium heat. Add the flour and one teaspoon of kosher salt when the butter has melted. Cook for two minutes, whisking frequently.
Add the chicken stock and wine, and whisk constantly. Cook for about three minutes or until the sauce has thickened.
Reduce the heat to low and add the sour cream and one cup of shredded cheese. Whisk until the cheese is melted and the mixture is smooth.
Remove the pan from the heat and add the chicken, broccoli, lemon juice, and curry powder. Mix well until everything is well combined. Pour this mixture into a 9x13 casserole dish sprayed with non-stick cooking spray.
Melt the remaining two tablespoons of butter and add it to the panko. Add the remaining half cup of shredded cheese. Mix well. Sprinkle the panko/cheese mixture evenly over the casserole.
Bake uncovered for 30 minutes or until it is bubbly and the topping is golden brown. Serve immediately.
Notes
You can make this recipe ahead by preparing it as directed without adding the topping or baking it. Store covered in the refrigerator for up to 24 hours, or cover tightly and freeze for up to three months.If you make it ahead, before baking it, allow it to thaw overnight in the fridge, then let it sit out for 30 minutes to take the chill off. Add the panko topping, and bake as directed.The secret to a smooth, creamy mornay sauce is constant whisking. If you see lumps, keep whisking until you don't.I prefer fresh broccoli in this recipe; however, you can substitute frozen broccoli in a pinch. It does not need to be blanched first. You will need at least 20 ounces of frozen broccoli pieces. When cutting up your broccoli, be sure to discard the tough, thick stalks and just use the tender florets and stems.If you prefer to cook your chicken yourself, here is a link to my Easy Roasted Bone-In Chicken Breastrecipe. Be sure to save the bones to make Homemade Chicken Stock.It's a great way to repurpose leftovers, so nothing goes to waste.