Chicken Divan Casserole

How to Make Chicken Divan Casserole

1. 1

   Step 1: Cook the chicken

   Place the chicken breasts in a single layer in a medium pot and cover with cold water by an inch; add a pinch of salt. Bring to a gentle simmer over medium heat, then reduce heat and poach until the internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove, let rest 5 minutes, then shred or cube the chicken.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   
2. 2

   Step 2: Blanch the broccoli

   Bring a large pot of salted water to a boil and add the broccoli florets. Cook until bright green and just tender-crisp, about 2–3 minutes, then drain and plunge into an ice bath to stop cooking; drain well and set aside.

   For this step

   • 4 cupsBroccoli florets (trimmed)
   
3. 3

   Step 3: Make the creamy mustard-cheddar sauce

   Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook 1–2 minutes until fragrant and slightly golden. Gradually whisk in the chicken broth until smooth, then stir in the half-and-half and simmer until thickened, about 3–4 minutes. Remove from heat and whisk in 1 1/4 cups shredded cheddar and the Dijon mustard until melted; season with salt and pepper to taste.

   For this step

   • 3 tbspUnsalted butter
   • 3 tbspAll-purpose flour
   • 1 cupLow-sodium chicken broth
   • 1 cupHalf-and-half (or whole milk for lighter)
   • 1 1/2 cupsSharp cheddar cheese, shredded (reserve 1/4 cup for topping)
   • 1 tspDijon mustard
   
4. 4

   Step 4: Assemble the casserole

   Preheat the oven to 375°F (190°C). In a large bowl, combine the shredded chicken, blanched broccoli, and the cheese sauce, tossing to coat; transfer to a 9x13-inch (or similar) baking dish. Mix the panko with the reserved 1/4 cup shredded cheddar and sprinkle evenly over the top; dot with a little extra butter if desired for faster browning.

   For this step

   • 3/4 cupPanko breadcrumbs
   
5. 5

   Step 5: Bake until bubbly and golden

   Bake, uncovered, for 20–25 minutes until the sauce is bubbly and the topping is golden brown. If you want extra browning, place under the broiler 1–2 minutes while watching closely.
   
6. 6

   Step 6: Rest and serve

   Let the casserole rest 5 minutes to set, then serve warm. Garnish with chopped parsley or a squeeze of lemon if desired for brightness.

1. Place the chicken breasts in a single layer in a medium pot and cover with cold water by an inch; add a pinch of salt. Bring to a gentle simmer over medium heat, then reduce heat and poach until the internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove, let rest 5 minutes, then shred or cube the chicken.
2. Bring a large pot of salted water to a boil and add the broccoli florets. Cook until bright green and just tender-crisp, about 2–3 minutes, then drain and plunge into an ice bath to stop cooking; drain well and set aside.
3. Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook 1–2 minutes until fragrant and slightly golden. Gradually whisk in the chicken broth until smooth, then stir in the half-and-half and simmer until thickened, about 3–4 minutes. Remove from heat and whisk in 1 1/4 cups shredded cheddar and the Dijon mustard until melted; season with salt and pepper to taste.
4. Preheat the oven to 375°F (190°C). In a large bowl, combine the shredded chicken, blanched broccoli, and the cheese sauce, tossing to coat; transfer to a 9x13-inch (or similar) baking dish. Mix the panko with the reserved 1/4 cup shredded cheddar and sprinkle evenly over the top; dot with a little extra butter if desired for faster browning.
5. Bake, uncovered, for 20–25 minutes until the sauce is bubbly and the topping is golden brown. If you want extra browning, place under the broiler 1–2 minutes while watching closely.
6. Let the casserole rest 5 minutes to set, then serve warm. Garnish with chopped parsley or a squeeze of lemon if desired for brightness.