📝 About This Recipe
Originally created at the Divan Parisien Restaurant in New York City’s Chatham Hotel, this mid-century masterpiece has evolved into the quintessential American comfort bake. Our version elevates the classic by pairing tender poached chicken and crisp-tender broccoli with a velvety, sherry-infused Mornay sauce. Topped with a golden, buttery panko-parmesan crust, this dish is the perfect marriage of sophisticated French roots and cozy, modern home cooking.
🥗 Ingredients
Main Components
- 1.5 lbs Chicken Breast (cooked and cut into 1-inch bite-sized cubes)
- 1.5 lbs Broccoli Florets (fresh, steamed until crisp-tender)
- 1 tablespoon Lemon Juice (to brighten the broccoli)
The Divan Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1.5 cups Whole Milk (warmed)
- 1/2 cup Chicken Broth (low sodium)
- 2 tablespoons Dry Sherry (optional but highly recommended for authentic flavor)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Curry Powder (for a subtle, classic warmth)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Sour Cream (at room temperature)
- to taste Kosher Salt and Black Pepper
The Gratin Topping
- 3/4 cup Panko Breadcrumbs
- 1/4 cup Parmesan Cheese (finely grated)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Place the steamed broccoli florets in a large bowl and toss with 1 tablespoon of lemon juice and a pinch of salt. Arrange them in an even layer at the bottom of the prepared baking dish.
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3
Scatter the cubed cooked chicken evenly over the top of the broccoli layer.
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4
In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Once foaming, whisk in the flour to create a roux.
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5
Cook the roux for 1-2 minutes, whisking constantly, until it smells slightly nutty but has not browned.
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6
Slowly pour in the warm milk and chicken broth a little at a time, whisking vigorously to prevent lumps from forming.
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7
Simmer the sauce for 3-5 minutes until thickened enough to coat the back of a spoon.
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8
Remove the pan from heat. Stir in the dry sherry, Dijon mustard, curry powder, and shredded cheddar cheese until the cheese is completely melted and smooth.
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9
Gently fold in the sour cream until the sauce is uniform. Taste and adjust seasoning with salt and pepper.
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10
Pour the creamy sauce evenly over the chicken and broccoli, ensuring it seeps into the crevices.
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11
In a small bowl, combine the panko breadcrumbs, grated parmesan, melted butter, and parsley. Mix until the crumbs are evenly coated.
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12
Sprinkle the topping over the casserole in a light, even layer.
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13
Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the topping is a deep golden brown.
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14
Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always use freshly shredded cheese; pre-shredded varieties are coated in potato starch which can make the sauce grainy. Do not overcook the broccoli during the steaming phase; it should still have a 'snap' as it will continue to soften in the oven. If you don't have dry sherry, a dry white wine like Sauvignon Blanc is an excellent substitute. For a time-saver, use a store-bought rotisserie chicken—it adds great flavor and cuts down on prep. Ensure your sour cream is at room temperature before adding it to the hot sauce to prevent curdling.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice or buttered egg noodles to soak up the extra sauce. Pair with a crisp green salad tossed in a light vinaigrette to cut through the richness of the Mornay sauce. A chilled glass of Chardonnay or a dry Riesling complements the creamy texture and hint of curry perfectly. For a classic touch, serve with a side of cranberry sauce or glazed carrots. Warm crusty sourdough bread is essential for cleaning the plate.