Barefoot Contessa Chicken Divan Recipe
This chicken divan is nothing like the old-school versions with canned soup—Barefoot Contessa ensures it’s fresh, creamy, and full of real ingredients!One trick that matters is steaming the broccoli until just tender so it doesn’t turn mushy in the oven.I also like to use a mix of Gruyère and Parmesan in the sauce to give it more depth.For the chicken, roasting it first with a little salt and pepper keeps it juicy and well-seasoned before layering it into the dish.Another must? Letting the casserole rest for five minutes after baking so the sauce thickens properly before serving!
Servings: 4
Ingredients
- 2 large Chicken Breasts boneless, skinless
- 1 large head Broccoli cut into florets
- 2 tbsp Unsalted Butter
- 1 cup Chicken Broth
- 1 cup Cheddar Cheese shredded
- 1 tbsp Fresh Sage chopped
- 1 cup Heavy Cream
- 2 cups Cooked Rice
Instructions
- Preheat your oven to 400°F and grease a 3-quart casserole dish with butter.
- Boil water in a saucepan, then blanch broccoli florets for about 2 minutes, and drain them immediately.
- In a skillet, melt the butter over medium heat, and add the chicken breasts to cook until browned thoroughly on both sides.
- Transfer the cooked chicken to the casserole dish, arranging the broccoli on top.
- Pour the chicken broth over them.
- In a bowl, mix the cream, cheese, and sage, then pour this mixture over the chicken and broccoli.
- Bake for 25-30 minutes.