This was a nice quick dish for a weeknight meal AND everyone at the table liked it. I did not serve it OVER the broccoli, just on the side of the veg. (personal preferences). After reading from others that the sauce was thin, I added an extra tablespoon of flour to the roux and used only about half of the chicken broth - until it was the consistency I liked. The flavor was very nice and the chicken was moist and tender. Looking forward to the Tetrazzini! Thanks for posting this - I'll be using it often!
On taste--it is a five star. I used Swiss cheese instead of Gruyere for the Divan ($15/lb not in the budget) and it was delicious. But the sauce is definately too watery. I added 2-3 T cornstarch mixed with a little cold water to the sauce and it thickened up nicely. Did this for OAMC and doubled the recipe. We ate one Divan for dinner that night and froze another--recommendation for freezing: since my family doesn't like mushy brocolli, I didn't cook the brocolli, just put the brocolli in and pour the warm sauce and chicken over it. Then it cooks just enough when reheating in the oven.
I thought I followed the recipe properly but the sauce was so watery on the divan I had to make a soup of it. Both recipes taste terrific.
Delicious! Not as easy as I like, but very yummy! A definite favorite.
I made both of these recipes last week and my husband and son could not get enough. We loved the flavor of the wine, cream & nutmeg in the sauce. I recommend them both highly. My son even ate the broccoli! When I try a new recipe I ask them if it is a "Hit" or a "Miss". They rated both of these as a definite "Hit".