We’re going old school for our final recipe of the week of 2015.
This is chicken divan, a casserole made with chicken, broccoli, almonds and a cream sauce that was one of the preeminent ways to show home-cooked elegance during many decades of the previous century. The dish still makes the rounds in some households but has been forgotten in others, so here is a version from Food Network host Nancy Fuller made without canned soup. This would be a great use for a rotisserie chicken.
Divine Chicken Divan
Kosher salt
1 large head broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices (about 5 cups)
5 Tbsp. unsalted butter, divided
1 Tbsp. chopped fresh sage
5 Tbsp. all-purpose flour
3 Tbsp. dry sherry
1 cup low-sodium chicken broth
1 cup milk
1 cup heavy cream
Pinch freshly grated nutmeg
Freshly ground black pepper
1 bunch scallions, chopped (about 1 cup)
1 1/2 cups (6 oz.) shredded Gruyère cheese
1 cooked chicken (or leftover turkey meat), meat removed and cut into chunks, skin and bones discarded (3 to 3½ cups meat)
1/2 cup sliced or slivered almonds, toasted
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
Heat the oven to 400 degrees and butter a shallow 3-quart casserole dish. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green but still has a bite. (It will cook more in the oven.) Cool under cold running water and pat very dry. Set aside.
In a large saucepan, melt 4 tablespoons of the butter over medium heat. When the butter is melted, add the sage and let sizzle a minute, then add the flour. Cook the roux, whisking, for about 3 minutes, without letting it brown. Pour in the sherry and cook to reduce it away, about 1 minute.
Whisk in the broth, milk, cream and nutmeg and season with salt and pepper. Bring to a simmer and cook, whisking occasionally to get out any lumps, until thickened, 6 to 7 minutes. Stir in the scallions and Gruyère until the cheese is melted, then remove the sauce from the heat.
In a large bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. Pour into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon butter in the microwave, then toss with the Parmesan and breadcrumbs. Sprinkle the mixture over the top of the casserole. Bake until browned and bubbling, about 35 minutes. Serves 6.
— From "Farmhouse Rules: Simple, Seasonal Meals for the Whole Family" by Nancy Fuller (Grand Central Life & Style, $30)
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