Creamy Small-Batch Chicken Divan with Rotisserie Chicken
Small-Batch Chicken Divan Casserole combines tender rotisserie chicken, broccoli, a creamy white cheddar sauce, and buttery Parmesan-Panko topping in a cozy casserole. It's perfect for two to four servings.
Servings: 4 servings
Calories: 461kcal
Ingredients
- 3 tablespoons (1.5 ounces, 43 grams) unsalted butter, divided
- ⅔ cup (1.3 ounces, 37 grams) Panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1½ tablespoons all-purpose flour
- 1¼ cups (10 ounces, 296 ml) milk
- 1½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1½ cups (6 ounces, 170 grams) shredded extra-sharp white cheddar cheese, divided
- 2 tablespoons (1 ounce, 28 grams) sour cream
- 1¾ cups (8.75 ounces, 248 grams) rotisserie chicken, cut into ½- to ¾-inch pieces
- 1½ cups (4.5 ounces, 128 grams) small broccoli florets, blanched and very well drained (See Tips 1 and 2)
- 1 teaspoon chopped fresh parsley, optional garnish
Instructions
- Preheat the oven to 375°F. Spray a 1½-quart baking dish with nonstick spray; set aside.
- Melt 1½ tablespoons of butter. In a small bowl, combine the melted butter, Panko breadcrumbs, and Parmesan cheese; set aside.
- Melt the remaining 1½ tablespoons of butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
- Slowly whisk in the milk. Cook, whisking frequently, until the sauce is slightly thickened, about 3 to 4 minutes.
- Whisk in the Dijon mustard, garlic powder, salt, and pepper. Remove the pan from the heat. Add ¾ cup of the white cheddar and whisk until smooth. Stir in the sour cream until fully incorporated.
- Add the chicken and broccoli; stir to combine.
- Transfer the chicken-and-broccoli mixture to the prepared baking dish. Sprinkle the remaining ¾ cup of white cheddar over the chicken and broccoli, then top with the Parmesan-Panko mixture. (See Tip 3)
- Bake uncovered at 375°F for 25 to 30 minutes, until hot and bubbly and the top is golden brown.
- Let the casserole rest for about 5 minutes before serving. Garnish with parsley, if desired.
- Yield: 2 to 4 servings. (See Tip 4)
Video
Notes
- To blanch broccoli, boil it in salted water for 2 to 3 minutes. Then immediately transfer it to an ice water bath to stop the cooking and lock in the vibrant green color. Be sure to drain it well before adding it to the casserole mixture.
- Frozen broccoli florets can be substituted for the fresh broccoli. Make sure the florets are thawed and well drained before adding them to the casserole mixture.
- The Chicken Divan Casserole can be prepared in advance up to this point. Refrigerate, and when the casserole reaches refrigerator temperature, cover tightly for up to 24 hours. Add around 10 minutes to the baking time.
- Leftovers, if any, can be refrigerated, covered, for up to 3 days. Reheat in the microwave or in a 350°F oven for 10 to 15 minutes or until heated through.
Nutrition
Calories: 461kcal | Carbohydrates: 17g | Protein: 34g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 132mg | Sodium: 787mg | Potassium: 482mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1068IU | Vitamin C: 31mg | Calcium: 460mg | Iron: 1mg
