Chicken Divan

Carlene Thomas RDN
Carlene Thomas RDN
October 19, 2021
This old-fashioned chicken casserole gets an update with tender chicken and perfectly steamed broccoli, thanks to the Anova Precision Oven. With a cheesy and creamy sauce and a broiled crunchy topping, this is a family-friendly dinner that pairs well with rice or egg noodles. Notes: This recipe works best when there’s some airflow underneath the broccoli. To do so, the recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute. Do not use pre-shredded cheese for this recipe; it will not melt properly into the sauce.
Serves
8
Prep Time
00:20
Cook Time
00:45
Chicken Divan
0
91
Ingredients
1.5 lb
boneless skinless chicken breasts
12 oz
broccoli florets
6 Tbsp
unsalted butter, divided
6 oz
cremini mushrooms, chopped
1 small
yellow onion, chopped
3 Tbsp
all-purpose flour
2.5 cups
whole milk
½ cup
sour cream
2.25 tsp
Worcestershire sauce
1.5 tsp
Dijon mustard
2 tsp
kosher salt
½ tsp
ground white pepper
3 cups
shredded sharp cheddar cheese (see note)
1 cup
panko breadcrumbs
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear

2. Cook Chicken

Rack
Place the chicken on a rimmed sheet pan. Insert the probe into the thickest part of the largest breast. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature. Remove from the oven.
Cook Chicken
Sous Vide Mode: On
Steam: 100%
Temp: 165°F
Heat: Rear
155°F Probe Target

3. Adjust the Oven for the Broccoli

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear

4. Cook Broccoli

Rack
Spread the florets in a single layer on a perforated pan (see note). Transfer to the oven and cook until just tender, about 8 minutes. Remove from the oven.
Cook Broccoli
Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Rear
00:08 Timer

5. Adjust Oven for Casserole

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top

6. Cook Mushrooms and Onion

While the chicken and broccoli cook, prepare the mushrooms and onion. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. When the butter is foamy, add the mushrooms and onion and cook, stirring often, until softened, 5 to 7 minutes. Transfer to a baking dish.
Cook Mushrooms and Onion

7. Chop Chicken and Broccoli

Cut the chicken and broccoli into bite-size pieces. Transfer to the baking dish with the mushrooms and stir to evenly mix.
Chop Chicken and Broccoli

8. Prepare Sauce

In the now-empty saucepan, melt 3 more tablespoons of the butter over medium heat. When the butter is foamy, whisk in the flour. Continue to cook, whisking constantly, until the flour is golden and nutty, about 3 minutes. While whisking constantly, gradually pour in the milk. Bring to a simmer, and then continue to simmer, still whisking, until thickened. Remove from the heat and whisk in the sour cream, Worcestershire, Dijon, salt, and pepper.
Prepare Sauce

9. Add Cheese

Add 2 cups of the cheese to the sauce and stir until smooth.
Add Cheese

10. Assemble Casserole

Pour the cheese sauce into the baking dish. Fold to combine. It may seem like too much sauce, but it’s not!
Assemble Casserole

11. Top Casserole

Melt the remaining 2 tablespoons butter. Pour into a medium bowl and add the panko and remaining cheese. Stir well to combine, then sprinkle over the top of the casserole.
Top Casserole

12. Crisp

Rack
Transfer to the oven and bake until the topping is crisp and golden brown, about 7 minutes.
Crisp
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top
00:07 Timer

13. Serve

Serve hot with rice or egg noodles.
Serve
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