One of my son’s favorite dinners is when I make my Chicken Divan. He loves the broccoli, chicken and cheese, and this dish provides plenty of all three of those ingredients.
Now I don’t use any canned cream soups or mayonnaise in my version. I like to keep it simple and easy. And it tastes so much better than adding in all that junk.
First you will need to dice up some chicken breast and place it in a frying pan with just about a tablespoon of olive oil:
You will want to stir and cook that over medium heat until it looks kind of like this:
While that is cooking, you will want to steam some fresh broccoli. I have a steamer basket that fits inside my saucepan and makes it really easy to not overcook the broccoli.
You will want to steam it for just about 5 minutes until it is bright green like this:
In a saucepan, you will need to melt 3 TB of butter. This is one of my older pans that I just don’t care that I am about to use a wire whisk in while making this sauce.
Once the butter is melted, add in 3 TB of flour.
Whisk that together and cook it for 2 to 3 minutes to get rid of that flour taste.
Once that is done, you can now add in the chicken stock or broth. Oh, and the milk. Don’t forget that. Whisk until it is incorporated.
Let that cook, stirring occasionally until it begins to thicken.
Now it is time to add in the shredded cheese. Stir that until it is all melted. Add in the salt and pepper. Mmmmm….
Now take your baking dish and spray it with cooking spray. Then place your steamed broccoli in the bottom of the dish.
Add in the cooked, diced chicken, spreading it evenly.
Pour your cheese sauce on top and try to get spread as evenly as possible.
Now top it with more shredded cheese. We love cheese.
Cover your dish with foil and cut 3 slits into the top so that the steam can escape while it is cooking. You’ll take the foil off after about 30 minutes and then finish cooking for another 10-15 minutes. The dish can also be frozen at this time if you want it for a future meal. Don’t cut the slits in foil if you do this, instead doing it once you are going to bake it.
When it is done baking, it will look like this:
Serve it up and enjoy! Your mouth and tummy will thank you. Chandler and I promise.
- 2-3 Bunches Broccoli
- 2 -4 Boneless, Skinless Chicken Breasts, diced
- 1TB Olive Oil
- 3 TB Butter
- 3 TB Flour
- 1 1/4 Cup Chicken Stock or Broth
- 1/2 Cup Milk
- 1 cup shredded cheddar cheese ( or more to taste)
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Preheat oven to 325.
- Steam broccoli for 5 minutes until crisp-tender.
- In a medium frying pan, saute diced chicken breasts in olive oil until lightly browned. Remove from heat and drain on paper towels.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to eliminate the taste of raw flour. Then gradually whisk in chicken broth, and milk, until incorporated. Bring to a boil and then reduce to a simmer until the sauce is the consistency you desire. Add 3/4 of the cheese blend and whisk until combined. Add salt and pepper.
- In a 9x13 dish arrange broccoli. Add cooked, diced chicken, trying to get it as even as possible. Pour sauce over top and sprinkle with remaining cheese, or more if you choose. Cover with aluminum foil. Make three slits in the aluminum foil to allow the steam to escape.
- Note: At this point, the dish can be frozen or refrigerated.
- Bake in the oven for 30-45 minutes, taking off the aluminum foil for the last 10-15 minutes.