CHICKEN DIVAN
This recipe is from one of my friends and I have made a few changes over the years. It is great as a make ahead meal or even freezer meal!
Chicken Divan
Serves 6-8
Ingredients
2 Rotisserie Chickens
2 heads of Broccoli, about 8-9 c florets
2 c Whole Milk
3 c Half and Half
1 stick of butter, plus 3 tbsp, divided
4 tbsp Flour
1 c Mayonnaise
2 tsp Curry Powder
3 lemons, juiced
1 Lemon, sliced
1 c Shredded White Cheddar Cheese
1 c Shredded Yellow Cheddar Cheese
¾ c Ritz Crackers, ground up (about 1 sleeve)
¾ c Panko
2 Tbsp Fresh Parsley, chopped
Directions
Preheat the Oven to 350F
Debone and skin the rotisserie chickens and cut the meat up into cubes, set aside.
Cut the broccoli into bite size florets, microwave for 5 minutes, set aside.
Melt 4 tablespoons of butter on low and add flour and cook for 2 minutes constantly stirring. Slowly add in the milk and whisk constantly, add half and half and increase the heat to medium.
Once the sauce starts to simmer add the mayonnaise and curry powder. Mix well
Turn the heat off and add the lemon juice and cheese. Mix well and set aside.
Spray an 8 x 13 casserole dish with cooking spray, layer the broccoli and add the chicken on top.
Pour sauce all over and mix so the broccoli and chicken are covered and to make sure the sauce reaches the bottom.
Mix the ritz crackers and panko bread crumbs in a bowl and add the parsley.
Melt 4 tablespoons of butter and mix in with the cracker crumb mixture.
Sprinkle the mixture over the casserole.
Cut up one lemon into thin slices and layer on top of the casserole and add 3 tablespoons of butter (cut into 6 pieces) in between the lemon slices.
Bake for one hour. I would recommend putting the casserole on rimmed sheet pan to keep your oven clean.
Serve with Jasmine rice or for a low carb option, cauliflower rice.
NOTE: A lower carb option would be to replace the bread crumbs and panko with 1 ½ cups of parmesan cheese.
