Chicken Divan

The Broccoli & Chicken

Preheat your oven to 350°F.

Bring a large pot of salted water to a boil and drop in...

• 1 large bunch broccoli, chopped into bite-sized pieces

Boil for 2–3 minutes until vibrant green and tender-crisp. Drain well and set aside.

Next, heat in a large skillet over medium-high heat...

• 1 tbsp olive oil
• 1 1/2 - 2 lbs boneless skinless chicken breast, sliced into bite-sized strips
• A pinch of salt and black pepper

Sauté until lightly browned and cooked through. Remove from the skillet and set aside.

The Curry Mornay Sauce

In the same skillet over medium heat, melt together and whisk for 1 minute to cook off the raw taste...

• 3 tbsp butter
• 3 tbsp flour

Slowly pour into the skillet, whisking constantly until smooth, and bring to a simmer until thickened, about 3 minutes...

• 3/4 cup chicken broth
• 1/2 cup whole milk

Turn the heat to low, then whisk in until completely melted and velvety...

• 1 tbsp lemon juice
• 1/2 tbsp curry powder
• 1/2 cup sour cream
• 3/4 cup sharp cheddar cheese, shredded

The Crust & Finish

In a 9x13-inch baking dish, layer the seared chicken and blanched broccoli. Pour the warm curry cheese sauce evenly over the top.

Scatter evenly over the sauce...

• 1 cup Ritz crackers or panko breadcrumbs, crushed
• 1/4 cup butter, melted
• ½ cup sharp cheddar cheese, shredded

Bake for 20 to 25 minutes until the edges are bubbling and the crust is deeply golden brown. Serve hot and enjoy!