Chicken and Broccoli Divan

A classic casserole dish, this was first prepared in New York in the 1950’s, the name implies elegance.  Top the dish with parmesan, as is tradition, or finish with any cheese you like.


Chicken and Broccoli Divan


Chicken breasts, whole or cubed

1 Bunch broccoli, cut into large florets

1 Cup Diced onion

4 Cups Mushrooms, sliced (optional)

1/2 Cup Butter

3/4 Cup Flour

4 Cups Chicken stock

3 Egg yolks

1 Cup Whipping cream, whipped

3 Oz. Sherry

1/2 Cup Parmesan cheese, or cheddar cheese, or more

Salt and pepper to taste


Melt butter in a large stockpot.  Brown chicken breasts on all sides and remove from the heat.  Sauté broccoli and mushrooms just until cooked and remove from the pot.  Add onions, cook for a few minutes, then stir in flour, then add the chicken stock.  Cook, stirring constantly until mixture comes to a boil.  Simmer gently for about 5 minutes.  Cool slightly, then beat in the egg yolks and sherry.  Fold in the whipped cream, chicken, broccoli and mushrooms.  Place the mixture in a lightly greased ovenproof dish.  Top with Parmesan cheese and bake at 350 degrees for 20 minutes.


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