Easy Chicken Divan

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Recommended Equipment

1-Quart Saucepan
8×8 Baking Pan
KitchenAid Cordless 7 Speed Hand Mixer
Meat Claws Meat Shredder
MAde to make you feel warm and cozy on the inside.

About This Recipe

Chicken Divan is casserole style dish “usually” prepared with broccoli and a Mornay sauce. I made mine a lot simpler by making a cream style sauce and letting the Herbs de Provence do the talking with this dish. There might come a day were I take on a more sophisticated version, and when that day comes you know I will be here sharing it with you. Until then feel free to enjoy this delicious feast.

Ready to serve.

Shredding Your Chicken

In the past I have used many methods when it comes to shredding chicken. I first started shredding chicken using forks and fingers. I then moved on to try using the meat claws and while they worked better, I still had to get in there with my bare hands and finish the job. It was not until I saw one of “hack” videos and someone used their hand mixer to shred their chicken. I honestly thought that it was a lie, but then I gave it a try figuring “why not.” Much to my surprise it actually worked! And it took less time! So, for those of you at home I highly recommend trying this method out. Though I will warn you, I have not tried shredded any other meat this way only chicken breast.

Easy Chicken Divan
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Easy Chicken Divan

Recipe by morcayneCourse: DinnerDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

Ingredients

  • 1 Pound Broccoli Florets

  • 8 Oz Cream Cheese

  • 1 Cup Mayonannaise

  • 3/4 Cup Heavy Cream

  • 1 Tbsp Herbs de Provence

  • 1 Tsp Salt

  • 2 Tsp Better Than Bouillon (chicken flavor)

  • 4 Cups Chicken Breast (cooked and sliced)

  • 2 Cups Shredded Cheddar Cheese

Directions

  • Steam your broccoli for about three minutes or until slightly softened. Remove from heat and let excess water drain. Set to the side.
  • In a medium saucepan combine the cream cheese, mayonnaise, heavy cream, , Herbs de Provence, salt, and bouillon over a medium low heat. Whisk until smooth.
  • In a 9×13 inch pan place the chicken on the bottom of the dish, layer the broccoli on top of the chicken, and then pour cheese sauce over the top making sure to evenly cover the chicken and broccoli. Sprinkle the top with the shredded cheese and bake at 375 degrees for about 25 minutes or until bubbling and golden brown on top.

Notes

  • A note on the chicken preparation. I am sure that the eagle eyed viewers might have notice that the recipe calls for shredded chicken and in the picture I have diced chicken. The truth is that you do do anything you would like to the chicken; dice it, shred it or even use whole breast. The choice is always yours.

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