Not Your Grandma’s Chicken Divan
Yield: 8 hearty servings
• 1 oz butter
• 1.50 lb chicken, cut into bite-size pieces
• ½ tsp salt
• ½ tsp pepper
• 1 batch RylieCakes’ Mushroom + Sun-dried Tomato Gravy
• 8 oz mayonnaise
• 2 Tbsp curry
• 1 Tbsp sugar
• 1# broccoli, frozen or fresh
• 12 oz Tillamook sharp cheddar, shredded
• QS fresh parsley, for topping
• 2.50 cups uncooked rice
Preheat oven to 350°F. Use convection bake if you have it. Spray 9-by-13-inch casserole dish with cooking spray.
1. Place a large stockpot over medium heat. Once warm, add butter and allow it to melt. Once melted, add chicken and season with salt and pepper. Cook until chicken is just cooked through. Do not over cook; chicken will still bake for another 20 minutes. Once done, remove chicken from pot with silted spoon and set into prepared dish making one even layer.
2. Make RylieCakes’ Mushroom + Sun-dried Tomato Gravy using same pot.
3. While gravy is cooking, prepare broccoli. I usually use frozen broccoli in a microwaveable bag. That way I can simply steam it in the microwave and toss the broccoli straight into my casserole dish. However, if you are using fresh broccoli, steam or blanche it until tender and then toss it into prepared dish. However you cook it, make an even layer broccoli over chicken layer.
4. When gravy is done, remove from heat and add mayonnaise, curry, and sugar. Stir to combine and then pour entire mixture over chicken and broccoli. Using a spatula, smooth gravy out so that it covers the entirety of the casserole dish.
5. Smother casserole with cheddar and bake for 20 minutes. At the end of 20 minutes, turn your oven over to broil and broil casserole on high for 3 to 5 minutes until cheese really starts to bubble and turn golden brown. Remove casserole from oven and let cool slightly before topping with fresh parsley and serving.
6. While casserole is cooking and cooling, cook rice according to package.
7. To serve, place a heaping scoop of rice into a bowl or onto a plate and smother with Chicken Divan. Dive in and eat your heart out 🙂