If you enjoyed the Chicken Divan at The Culinary Center of Kansas City’s Staff Lunch today (or if you weren’t here and would love to try it at home), here’s the recipe! If you’d rather have it made for you, stock up from our Dinners on Demand freezers.
- ½ onion diced fine
- 1 T. olive oil
- 4 T. of butter
- 1/3 cup flour
- 2 1/2 cups whole milk, heated
- 2 T. parmesan cheese
- 1 cup shredded white cheddar
- 1 tsp. salt
- ½ tsp. white pepper
- 1 tsp. nutmeg
- 1 pound chicken breast or chicken thigh, julienne cut
- 2 T. olive oil
- 2 cloves garlic chopped
- 16 broccoli florets, blanched
- 4 T. parmesan cheese for sprinkling on each casserole
Preheat oven to 375 degrees. For the Mornay Sauce sauté the onion in the olive oil till tender. Add the butter and the flour and combine. Cook over low heat for 2 minutes. Add the heated milk, stir to combine. Simmer 5 minutes. Add cheddar cheese and the parmesan. Blend well and remove from the heat. Season with salt, pepper and nutmeg.
Sauté the chicken in olive oil. Add the garlic and cook 1-2 minutes. Season with salt and pepper. In an oven-safe casserole dish place chicken and broccoli. Place 3 oz. of Mornay Sauce on the chicken. Sprinkle with parmesan cheese. Bake for 15 minutes at 375 degrees till cheese is golden brown.
Makes 4 servings.
If you try it at home, let us know how it turns out. We’d love to see comments and pictures!