Chicken Divan
Chicken and broccoli baked in a creamy curry sauce and served over rice. This recipe is simple and always a favorite!
Equipment
- 1 3 quart sauce pan
- 1 9x13 baking dish
Ingredients
- 2 pounds boneless chicken breasts cut into bite sized cubes
- 1 tbsp olive oil
- 1/2 tsp seasoning salt I prefer Mortons Natures Seasonings
- 4 cups broccoli tops
- 8 ounce can sliced water chestnuts drained
- 8 tbsp butter
- 1/3 cup flour
- 1 cup milk
- 14 ounce can chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh squeezed or bottled lemon juice
- 1 cup Hellman’s mayonnaise
- 3 tsp curry powder
- 1 1/2 cups Frenches onions add as much as you like, this is merely a guideline *wink*
Instructions
- Fill a medium-sized saucepan 2/3 full of water, salt it, and bring it to a boil. When the water is at a rolling boil, add broccoli florets and cook for 2 minutes, not one second longer. Remove the broccoli from the stovetop, drain it in a colander, and rinse with ice-cold water to stop it from cooking. Set aside and let the broccoli drain. Once cooled and drain spread cooked broccoli out in the bottom of the casserole dish.
- Heat olive oil on medium heat in a saute pan. Toss in chicken and cook until just cooked through and no more pink is visible. Layer cooked chicken cubes over broccoli in a baking dish.
- Drain a can of sliced water chestnuts and layer on top of chicken.
- Add one stick of butter to the same pan you cooked the chicken in. When the butter is melted, whisk in 1/3 cup flour. Cook the flour/butter mixture over medium heat, continuing to whisk for 1 minute or until the roux becomes light brown in color.
- Gradually add milk to the roux, continuously whisking. After the milk is incorporated and you have a smooth, thick gravy, Add the chicken broth, whisking the entire time. You want your sauce to be smooth, not lumpy. If the sauce seems too thick, add a little more milk and whisk. It should be thick enough to cover the back of a spoon without sliding off.
- Remove the sauce from the heat. Taste, then add salt and pepper. Next, add mayonnaise and lemon juice, whisking until smooth.
- Whisk in the curry powder; feel free to add more if you want. Pour the sauce over the chicken and broccoli and sprinkle with French-fried onions.
- Bake at 375 degrees for 30 minutes. Serve over cooked white rice.
Notes
Serve Chicken Divan over white rice.
Store leftovers in an airtight container in refrigerator for up to three days.
Nutrition
Serving: 1cupCalories: 718kcalCarbohydrates: 19gProtein: 35gFat: 56gSaturated Fat: 15gPolyunsaturated Fat: 20gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 126mgSodium: 1171mgPotassium: 669mgFiber: 5gSugar: 3gVitamin A: 136IUVitamin C: 0.1mgCalcium: 65mgIron: 2mg
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