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Chicken Divan

This recipe is from the Culinary Institute of America cookbook from the 1980s, although I've made a couple of changes, namely using florets instead of spears and swiss cheese rather than blue. It's a go-to for my family. I'm pretty much putting it up here so I don't lose it (the cookbook is in pieces after so much use).

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 1. Cook broccoli until just tender.
  • 2. Heat butter in saucepan. Blend in flour and salt. Heat until mixture bubbles then remove from heat.
  • 3. Add the chicken broth gradually, stirring constantly. Bring to boil and cook about 2 minutes or until sauce thickens slightly. Remove from Heat.
  • 4. Add the marjoram and swiss cheese and stir until cheese is melted. Blend in the whipped cream.
  • 5. Put the broccoli in the bottom of a 2-qt casserole dish or divide among 6 ramekins.
  • 6. Using half the sauce, spoon over the broccoli. Top that with the chicken.
  • 7. Blend half cup of parmesan in remaining sauce and spoon sauce over chicken.
  • 8. Sprinkle top with remaining parmesan and paprika (optional).
  • 9. Place under broiler, 4 inches from heat for about 3 minutes or until top is lightly browned.
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RECIPE MADE WITH LOVE BY

@Caryltoo
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@Caryltoo
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"This recipe is from the Culinary Institute of America cookbook from the 1980s, although I've made a couple of changes, namely using florets instead of spears and swiss cheese rather than blue. It's a go-to for my family. I'm pretty much putting it up here so I don't lose it (the cookbook is in pieces after so much use)."
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  1. Caryltoo
    This recipe is from the Culinary Institute of America cookbook from the 1980s, although I've made a couple of changes, namely using florets instead of spears and swiss cheese rather than blue. It's a go-to for my family. I'm pretty much putting it up here so I don't lose it (the cookbook is in pieces after so much use).
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