Fast Ed’s modern take on the classic ’70s oven-baked Chicken Divan
This elevated take on the beloved 1970s Chicken Divan transforms a retro classic into a sophisticated yet comforting meal. Featuring succulent chicken and tender broccoli bathed in a rich, creamy cheese sauce, it's crowned with a crispy multigrain breadcrumb topping for an irresistible texture contrast. Perfect for a hearty weeknight dinner or an impressive family gathering, this dish promises nostalgic flavor with a modern twist.
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Servings
6 servings
Keywords
Chicken Divanmodern chicken divanclassic casseroleoven-baked chickenbroccoli chicken casserolecheesy chicken bake70s retro recipecomforting dinnerfamily mealFast Ed recipe
Why This Recipe Delivers
- A comforting, updated classic that brings nostalgic flavors with a fresh approach.
- Features tender chicken and vibrant broccoli in a rich, creamy, cheesy sauce.
- Topped with a golden, crispy multigrain breadcrumb crust for irresistible texture.
- Perfect for a hearty family dinner or a crowd-pleasing potluck dish.
- Relatively straightforward to prepare, making it accessible for home cooks.
Ingredients
- 1 large head (approx. 500g) broccoli, cut into bite-sized florets
- 3 boneless, skinless chicken breast fillets (approx. 600g), diced into 2.5 cm (1 inch) pieces
- 90g (3/4 cup) plain all-purpose flour, divided
- Sea salt flakes and freshly ground black pepper, to season
- 125g (1/2 cup + 1 tablespoon) unsalted butter, divided
- 15ml (1 tablespoon) extra virgin olive oil
- 1 medium brown onion (approx. 150g), very finely diced
- 250g (4 cups loosely packed) sliced cremini or button mushrooms
- 5ml (1 teaspoon) ground nutmeg
- 750ml (3 cups) full-fat milk
- 300g (3 cups) grated vintage or sharp cheddar cheese, divided
- 10ml (2 teaspoons) Dijon mustard
- 10ml (2 teaspoons) Worcestershire sauce
- 240g (1 cup) sour cream
- 120g (1 1/2 cups) multigrain breadcrumbs
- Fresh flat-leaf parsley, leaves picked, for garnish
- Mixed green salad, to serve
Instructions
- Preheat your oven to 200°C fan-forced (220°C conventional). Prepare the broccoli by steaming the florets until they are just tender-crisp, ensuring they retain a slight bite and bright green color. Immediately plunge them into a bowl of ice-cold water to stop the cooking process, then drain thoroughly and set aside. In a medium bowl, toss the diced chicken breast with half of the plain flour, then season generously with sea salt flakes and freshly ground black pepper, ensuring each piece is lightly coated.
- In a large frying pan or skillet, melt half of the unsalted butter with the extra virgin olive oil over medium heat. Once the butter is shimmering, add the floured chicken in batches, taking care not to overcrowd the pan. Cook until the chicken is beautifully browned on all sides and mostly cooked through, about 5-7 minutes per batch. Transfer the browned chicken to a large mixing bowl, adding the drained, blanched broccoli.
- In a medium saucepan, melt the remaining unsalted butter over medium heat. Add the very finely diced brown onion and sliced mushrooms, along with the ground nutmeg. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are well softened and the mushrooms have released their moisture. Stir in the remaining plain flour and cook for another minute, continuously stirring, to create a smooth roux. Gradually whisk in the full-fat milk, ensuring no lumps form, and bring the mixture to a gentle simmer, allowing it to thicken into a creamy sauce.
- Remove the saucepan from the heat. Fold in two cups of the grated vintage cheddar cheese, the Dijon mustard, and the Worcestershire sauce until the cheese is fully melted and the sauce is smooth. Stir in the sour cream until thoroughly combined, making the sauce luxurious. Taste and adjust seasoning with additional sea salt flakes and freshly ground black pepper as desired. Pour this rich, creamy sauce over the browned chicken and broccoli in the large mixing bowl and gently mix until all ingredients are evenly coated.
- Spoon the entire chicken and broccoli mixture evenly into a 2.5-liter (approximately 10-cup) baking dish. In a small bowl, combine the remaining one cup of grated vintage cheddar cheese with the multigrain breadcrumbs. Sprinkle this cheesy breadcrumb mixture generously over the top of the casserole, ensuring an even layer for a delightful crispy crust.
- Place the baking dish into the preheated oven and bake for 25 minutes, or until the topping is a deep golden brown and the filling is bubbling hot around the edges. This indicates the sauce has warmed through and the flavors have melded.
- Carefully remove the dish from the oven. Allow it to rest for a few minutes before garnishing generously with freshly picked flat-leaf parsley leaves for a vibrant finish. Serve immediately with a crisp mixed green salad to balance the richness of the dish.
Tools You’ll Need
- Large pot or steamer basket for broccoli
- Large frying pan or skillet
- Medium saucepan
- Large mixing bowl
- Whisk
- 2.5-liter (10-cup) baking dish
- Measuring cups and spoons
- Sharp knife and cutting board
Essential Success Tips
- Do not overcook the broccoli in the steaming stage; it should be just tender-crisp as it will continue to cook in the oven.
- Brown the chicken in batches to ensure a good sear; overcrowding the pan will steam the chicken instead of browning it.
- When making the roux, cook the flour for at least one minute to eliminate any raw flour taste before adding milk.
- Whisk the milk in gradually to prevent lumps and ensure a smooth, velvety sauce.
- Allow the casserole to rest for 5-10 minutes after baking before serving; this allows the sauce to set slightly.
Professional Cooking Secrets
- For an extra layer of flavor complexity, consider adding a splash of dry white wine to the sautéed onions and mushrooms before adding the flour, allowing it to reduce completely.
- To achieve an an even deeper golden crust, melt a small knob of butter and drizzle it over the breadcrumb topping just before baking.
- Use freshly grated cheese instead of pre-shredded; it melts more smoothly and incorporates better into the sauce.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- For a vegetarian variation, omit the chicken and add extra mushrooms or chickpeas.
- Feel free to experiment with other cheeses like Gruyère or Fontina for a different flavor profile.
Frequently Asked Questions
Can I prepare Chicken Divan ahead of time?
Yes, you can assemble the casserole completely, including the topping, and refrigerate it for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
What vegetables can I use instead of broccoli?
Cauliflower florets, asparagus spears, or green beans would all be delicious substitutes for broccoli in this dish.
How can I make the topping extra crispy?
For an even crispier topping, you can toast the breadcrumbs lightly in a dry pan before mixing them with the cheese and sprinkling them over the casserole.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 28g, Carbs: 25g (Estimated per serving)
Allergy Information
Contains dairy (butter, milk, cheese, sour cream) and gluten (flour, breadcrumbs). For a gluten-free version, use a gluten-free all-purpose flour blend and gluten-free breadcrumbs.
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