Chicken Divan

allforyouuAugust 1, 2024

0 1 2 minutes read

Preheat oven to 375 degrees. Spray 9×13 inch casserole with nonstick cooking spray.
In a large skillet over medium heat, melt 1 tablespoon butter and heat 1 tablespoon olive oil. Cook the chicken in a single layer, browning each side. Remove it to a plate. Repeat if necessary, working in batches.
In the same skillet, melt 4 tablespoons of butter over medium heat. Add the mushrooms and shallots. Cook until lightly browned, approximately 5-8 minutes.
Sprinkle the flour over the top and continue cooking for a couple of minutes. Add the nutmeg and slowly stir in the milk and chicken broth. Cook over medium heat until the mixture is thickened.
Reduce the heat to low, whisk in half of the shredded cheddar and Monterey Jack cheese. Temper the sour cream by stirring in several tablespoons of the hot mixture. Stir the tempered sour cream into the cheese sauce and season with salt and black pepper.
Add broccoli and water to a large microwave-safe bowl. Cover with a wet paper towel and microwave for 2 1/2 minutes or until crispy-tender. Drain well.
Stir the cooked chicken and broccoli into the skillet to coat. Pour the mixture into a 9×13-inch casserole dish and top with the remaining cheese.
Melt the butter and stir in the crushed Ritz crackers and chopped parsley. Bake for 20 minutes or until golden brown. If desired, serve over rice or noodles.

For best results, temper the sour cream. Stir in enough hot liquid to warm the sour cream.
Steam the broccoli in the microwave for about 2-2 1/2 minutes. Don’t overcook it, as it will be cooked again in the oven.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 350 degrees for 15-20 minutes or in the microwave at reduced power.