Chicken Divan is a layered casserole of roasted broccoli, cauliflower and sliced chicken breasts smothered in a decadent red-wine-Parmesan-cream-sauce.
With sliced almonds, roasted red peppers, onions and garlic, it is not the old school Chicken Divan made with canned soup and sherry. . . Do people still make that?
Sometimes I think I was born in the wrong generation. Send me back to the time when casseroles were all the rage and I will fully embrace the habit.
Plunk down a well-made casserole and a dinner plate holding a piece of meat, a starch and a vegetable and I will dive head first straight for the casserole.
Every. Single. Time.
The bottom layer of this old-fashioned casserole is made of roasted broccoli and cauliflower tossed with sautéed roasted red peppers, onions and garlic.
Cooked, thinly-sliced chicken is layered over top, followed by a smattering of almonds. To tie everything together a creamy sauce made with chicken stock, milk, half & half, parmesan cheese and red wine is poured over top.
To catch all that divinely rich sauce serve over a bed of fluffy couscous, quinoa or rice.
Chicken Divan is a layered casserole of roasted broccoli, cauliflower and sliced chicken breasts smothered in a decadent red-wine-Parmesan-cream-sauce.
Ingredients
Instructions
- Preheat oven to 400 degrees F. Season chicken with salt and pepper. Bake until cooked through. Add broccoli and cauliflower to a large roasting pan or baking sheet. Drizzle 2-3 tablespoons oil over top, season with salt and pepper then spread out so they are in one layer. Roast 25-30 minutes or until fork tender.
- Meanwhile in a large skillet saute onion, red pepper and garlic in a tablespoon or two of olive oil until tender about 10 minutes. Butter a 9x11 or 9x13 baking dish. Toss the onion mixture with broccoli and cauliflower, spread out evenly in pan. Allow chicken to rest 5-10 minutes then slice lengthwise into thin slices. Arrange over top of the vegetables so the entire pan is covered. Sprinkle almonds over top.
- In a medium saucepan melt butter over medium-low heat, whisk in flour, cook 4 minutes, whisking continuously. Slowly whisk in chicken broth, then milk, then half & half, bring to a simmer, cook 5 minutes while constantly whisking, whisk in red wine, then 1/2 cup of the Parmesan cheese; remove from heat. Whisk in nutmeg, 1/2 teaspoon sea salt, and a few cracks of black pepper. Pour cream sauce over chicken. Sprinkle with remaining 1/3 cup Parmesan.
- Bake until bubbly all over 25-30 minutes. Meanwhile cook couscous, rice or quinoa. Allow casserole to set 5 minutes before serving.
The winner of my cookbook giveaway Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste is Kirsten @ From Kirsten’s Kitchen to Yours. Congrats Kirsten and thanks to all who entered! And a special thank-you to Ivy @ Kopiaste for providing her beautiful cookbook to giveaway.
always looking for new chicken recipes…thanks for sharing.
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Mmm, you describe the casserole so yummily. I think I would want to be a casserole girl too. I would like to make this soon, but I am rather impatient and hate to wait while it bakes. Mmm, looks soo good.
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I agree; casseroles are the best! Sometimes my picky family snubs their noses up at them, but I am sure they would love this one. This is one special casserole. It sounds delicous. Definitely going on my list for supper next week!:)
I could eat casseroles every day, too. I think it’s the layers of flavor that gets me. This casserole definitely has the layers and all of the veggies here. Love it! I admire you for making your own sauce for this…Sounds wonderful!
Thanks for the sweet words! I’m feeling much better. If only I’d had this!