Chicken Divan

Serves 4-6. 

45 min prep, 30 min bake, 15 min cool.

Ingredients

• 3/4 lb chicken breast, chopped into bite size pieces
• 1/4 tsp salt 
• 1/4 tsp paprika
• pepper

Cut chicken on cutting board, pat dry with a paper towel, and add seasonings.

• 1/2 tbs olive oil
• 8 oz broccoli florets, diced small
• 1/4 cup chicken broth

Preheat oven to 350f and grease an 8x8 pan. Heat oil in skillet over med-high until hot. Add broccoli and saute 30 seconds. Add chicken broth and cover, cooking on medium for 2 mins til tender but not limp. Lay into prepared pan. 

• 1/2 tbs butter

Melt butter in pan on med-high, then add chicken. Sear one minute without moving, then turn over and cook til just cooked through. Layer on top of broccoli.

• 1 tbs olive oil
• 1 tbs butter
• 3 tbs flour
• 3/4 cup chicken broth
• 1/2 cup milk
• 1/2 cup cold milk mixed with 1/2 tbs cornstarch
• 1 tsp chicken bouillon
• 1/2 tsp yellow mustard
• 1/2 tsp worcesherstire sauce
• 1/2 tsp onion powder
• 1/4 tsp garlic powder

Melt oil and butter. Stir in flour and cook one minute. Whisk in chicken broth and milk, cook a minute then add cold milk and cornstarch, and remaining seasonings. 

• 1/4 cup shredded cheddar
• 1/4 cup grated parmesan
• 1/4 cup sour cream
• salt and pepper

Add cheeses til melted then sour cream. Taste for salt and pepper. Pour evenly on top of chicken then top with:

• 3/4-1 cup shredded cheddar

In a small skillet, melt butter and oil and toast breadcrumbs til browned and crispy:

• 1/2 tbs butter
• 1/2 tbs oil
• 3/4 c panko or crushed ritz crackers

Sprinkle on top of cheese. Cover with foil. Bake in preheated 350f oven for 20 mins with foil and 10 mins without. Meanwhile make potatoes or rice.

Let cool at least 15 mins before serving. Serve with rice or mashed potatoes!

4 servings: 474 kcal each

6 servings: 316 kcal each