Chicken Divan Casserole

1. 1
   prep · ~15 min

   Preheat the oven and prep the chicken.

   1.Preheat oven to 375°F (190°C).

   2.Place chicken breast pieces in a pot, add water and a pinch of salt.

   3.Bring to a boil, then reduce heat and simmer covered for 10-12 minutes until cooked through (165°F internal).

   4.Remove chicken with a slotted spoon, let cool slightly, and shred or chop into bite-sized pieces.
2. 2
   boil · ~3 min

   Blanch the broccoli.

   1.Bring a pot of water to a rolling boil.

   2.Add broccoli florets and boil for 2 minutes until bright green and crisp-tender.

   3.Immediately drain and transfer broccoli to an ice bath to stop cooking.

   4.Drain well and set aside.
3. 3
   saute · ~6 min

   Build the creamy sauce base.

   1.Melt 3 tablespoons butter in a saucepan over medium heat.

   2.Add chopped onion and sauté until soft and translucent, about 4 minutes.

   3.Add minced garlic and cook until fragrant, 30 seconds.

   4.Sprinkle in flour and whisk continuously for 1 minute to cook out the raw flour taste.

   TIPDon't let the flour brown — you want a pale roux for a white sauce.
4. 4
   simmer · ~6 min

   Finish the mornay sauce.

   1.Gradually pour in the warm milk while whisking constantly to avoid lumps.

   2.Add black pepper powder, ground nutmeg, and remaining salt.

   3.Bring to a gentle simmer and cook for 3-5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

   4.Remove from heat and stir in the lemon juice and ¾ of the shredded cheddar cheese. Stir until melted and smooth.

   TIPWarm the milk before adding — cold milk into hot roux can cause lumps.
5. 5
   assemble · ~2 min

   Assemble the casserole.

   1.Lightly grease the baking dish with butter or cooking spray.

   2.Arrange the blanched broccoli florets in an even layer across the bottom of the dish.

   3.Spread the cooked, shredded chicken evenly over the broccoli layer.

   4.Pour the cheese sauce over everything, ensuring it seeps into all the gaps.

   5.Sprinkle the remaining shredded cheddar cheese on top.

   TIPFor extra flavor, season the chicken layer with a pinch of black pepper before adding the sauce.
6. 6
   prep · ~1 min

   Prepare the breadcrumb topping.

   1.In a small bowl, toss breadcrumbs with 1 tablespoon melted butter.

   2.Sprinkle the buttered breadcrumbs evenly over the cheese layer.
7. 7
   bake · ~25 min

   Bake until golden and bubbly.

   1.Place the casserole dish in the preheated oven.

   2.Bake for 22-25 minutes until the top is golden brown and the sauce is bubbling around the edges.

   3.If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

   TIPLet the casserole rest for 5 minutes after baking — it firms up and cuts cleanly.
8. 8
   serve · ~5 min

   Rest and serve.

   Remove from oven and let the casserole rest on a wire rack for 5-10 minutes before serving. Spoon generous portions onto plates.

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