American
Chicken Divan with Broccoli and Curry Cream
Tender chicken and just-cooked broccoli bake under a lemony curry cream sauce, sharp cheddar, and buttered crumbs in this composed, from-scratch Chicken Divan.
6 servings · 25 minutes prep · 30 minutes cook
Ingredients
Chicken and Broccoli
- 1 1/2 pounds broccoli florets, cut into even 1 1/2-inch (4 cm) pieces
- 1 1/2 pounds cooked chicken, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt, divided: 1/2 teaspoon (1.5 g) for blanching and 1 teaspoon (3 g) for the sauce
Curry Cream and Topping
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 teaspoons mild curry powder
- 2 cups low-sodium chicken stock, warm
- 1/2 cup heavy cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter, divided: 1 teaspoon (5 g) softened for the dish, remainder melted for the crumbs
Directions
Blanch and Arrange
- Heat the oven to 375°F (190°C). Grease a 9-by-13-inch (23-by-33 cm) dish with 1 teaspoon (5 g) of the topping butter. Boil the broccoli in water seasoned with 1/2 teaspoon (1.5 g) of the salt until bright green and barely tender, 2 minutes; drain, spread on a towel, and blot dry.
- Arrange the broccoli across the dish and distribute the cooked chicken over and between the florets, keeping both components visible.
Make the Curry Cream
- Melt butter in a saucepan over medium heat. Stir in flour and curry powder for 1 minute. Gradually whisk in warm stock, then cream, the remaining 1 teaspoon (3 g) salt, and pepper; simmer until lightly thickened, 4 to 5 minutes.
- Remove from heat. Whisk mayonnaise with lemon juice in a bowl, temper with 1/2 cup (120 ml) of the hot cream sauce, then whisk the mixture back into the pan. Pour evenly over chicken and broccoli.
Top and Bake
- Scatter cheddar over the sauce. Toss panko with the remaining melted topping butter and sprinkle it evenly on top.
- Bake until bubbling and 165°F (74°C) in the center, 20 to 25 minutes. Rest for 5 minutes before serving.
Allergen and Product Check
- Allergen note: contains milk, wheat, and egg. Verify mayonnaise, stock, curry powder, panko, and all replacement-product labels. The gluten-free variation still contains milk and egg.
