Southern-Style Chicken Divan with Curry
Servings: 8 servings
Calories: 578kcal
A creamy Southern-style Chicken Divan made with tender chicken, fresh broccoli, and a rich homemade sauce with just a subtle hint of curry. This comforting broccoli chicken casserole is easy to make ahead and perfect for family dinners or entertaining.
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Ingredients
- 1 rotisserie chicken, skin and bones removed, about 3 cups chopped chicken
- 2 large stalks broccoli, cut into bite-size pieces, about 4 cups
- 1 teaspoon kosher salt
- 6 tablespoons butter divided
- ⅓ cup all-purpose flour
- 1 ⅔ cups chicken stock
- ⅓ cup white wine or cream sherry, I used chardonnay, you may substitute chicken stock
- 16 ounces sour cream
- 1 ½ cups shredded extra-sharp white cheddar cheese, 6 ounces
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon curry powder
- 1 cup panko 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 Breast recipe. Be sure to save the bones to make Homemade Chicken Stock. It's a great way to repurpose leftovers, so nothing goes to waste.
Nutrition
Calories: 578kcal | Carbohydrates: 23g | Protein: 43g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 168mg | Sodium: 891mg | Potassium: 876mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1825IU | Vitamin C: 137mg | Calcium: 312mg | Iron: 3mg
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