Chicken, Broccoli and Artichoke Divan

Chicken, Broccoli and Artichoke Divan

The classic chicken casserole, Chicken Divan, gets a bit of an update with the addition of artichokes, which add a great tangy flavour to this dish. Jarred or canned artichokes can be substituted if frozen aren't available.

  • 2 cups broccoli florets ( I used a little more)
  • 2 T. vegetable oil
  • 3 boneless skinless chicken breasts (about 1 1/2 lbs.), cut into bite-sized pieces
  • Salt and freshly ground black pepper, to taste
  • 2 T. unsalted butter
  • 1 medium onion, chopped
  • 1 small celery rib, chopped
  • 2 T. all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups whole or 2% milk
  • 1 cup sharp cheddar cheese, coarsely grated, divided
  • 1 T. Dijon mustard
  • 9 oz. frozen artichoke hearts, thawed and patted dry
  • Hot sauce, to taste
  • 1/2 cup Parmesan cheese, grated

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