Chicken Divan
This chicken main dish originates from the Divan Parisien restaurant at Chatham Hotel in NYC in the early 1900's. Chef Lagasi kept a tight lid on the recipe. The original was something like chicken and broccoli pieces covered in a bechamel or mornay sauce and served over rice. By the 1950's and 60's this signature dish had become so well known that it started showing up in American cookbooks. There are many versions of this recipe. I've enjoyed a few. This is the version my mom always made. www.mostdeliciouslife.com
Ingredients
- 1½ cups rice, uncooked I prefer basmati
- 3 cups water
- 2-3 cups chicken, cooked and shredded into large pieces or chopped
- 3 cups broccoli, cut into bite sized pieces
Sauce
- 1 cup Greek yogurt, plain or mayonnaise
- 1 tsp lemon juice
- 1 tsp curry powder
- 2 cans cream of chicken soup
- 1 cup sharp cheddar cheese, shredded
- 1 cup chicken broth
Crumb top
- ½-1 cup Panko breadcrumbs
- 1 tsp Italian seasoning
- 1 tsp Kosher Salt
Instructions
- In a small pot with a fitted lid, bring the water to boil. Add in the raw rice. Turn the heat down to low, fit the lid on tight. and set a timer for 12 minutes. Turn the heat off when the timer goes off. Let it sit till needed.
- Rinse and cut up the broccoli. Put the broccoli in a small pot that has a fitted lid. Add enough water for the broccoli to just be sitting in it. The broccoli should NOT be submerged. Fit the lid on and turn the heat on high. Once there is steam, and the water is boiling. After 3-4 minutes, test with a fork. The broccoli needs to be fork tender, but not mushy or crunchy. Drain the water off.
- Lightly spray a 9x13 dish with oil. Spread the rice out in an even layer.
- Spread the broccoli over the rice, and the chicken over the broccoli.
- For the sauce, mix all the ingredients except the broth, in a large mixing bowl.
- Slowly add the broth while stirring. You may not need or wish to add all the broth. You don't want it too runny. The broth's purpose is to thin it a little, so it spreads easier. I almost always add all the broth.
- Spread the sauce over the other 3 layers.
- Use a fork to blend the Panko with seasonings. Evenly sprinkle the crumbs over the top.
- Bake at 350° for 30 minutes.