What’s Cookin’ – No Bake Chicken Divan

When planning my meals, I always look to see what I have on hand and then try to find something to make to use up these ingredients.

As it turns out, I had some fresh broccoli leftover from last week’s grad party (if you remember in a post earlier this week, I made some Cauliflower Soup with the leftover cauliflower) along with all of the ingredients necessary to make Chicken Divan.

The recipe I used has a few steps, but it is not hard and is a no bake Chicken Divan which is good for those warm days when you don’t want to use the oven.

The other fun thing about making this dish was that I got to do so with my middle child.  It was not only an opportunity to spend time with her, but I got to share some cooking tips and hints that she can take with her into her new life as a full-fledged adult.

I was able to share with her how to make a roux and a cheese sauce, how to properly handle and prepare raw chicken, and how to steam broccoli perfectly.  This is an easy dish to make during the week, but also just fancy enough to make for a special meal, too.

Chicken Divan ingredients – there are three different components to this recipe – the chicken, the sauce, and the broccoli.

The first step is to prepare the chicken.  Trim off any fat, and, if necessary, pound each piece so that it is an even thickness.  Salt and pepper each piece.  Combine the bread crumbs and parsley and dredge in this mixture.  Set aside.

Prepare the Mornay (Cheese) Sauce.  Melt 2 TB of butter in a saucepan over medium low heat.  Add the flour and cook, stirring constantly, for 2 to 3 minutes.  Be careful not to brown the flour.  Slowly add the half-and-half and bring almost to a boil.

Temper the egg by adding a few tablespoons of the roux mixture to the egg stirring constantly.  Add the egg mixture back into the roux and add the cheeses and onion.  Stir constantly until the cheeses are completely melted and the sauce is smooth.  Keep the sauce warm over low heat, stirring occasionally until ready to use.

While you are making the sauce, you can steam the broccoli and sauté the chicken breasts.

Melt 4 TB of butter over medium heat in a skillet large enough to accommodate the chicken breasts.  Sauté the chicken breasts for about 5 minutes on each side until completely cooked.  The time may need to be adjusted depending on the thickness of the breasts, but do not overcook.  You want them to be tender not tough.

Place the steamed broccoli onto your serving dish.

Add your chicken pieces.

Pour the sauce over it all and sprinkle with parsley.

Serve immediately.  We served this with a side of white rice.


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