Chicken Divan

This classic American-style casserole is a great winter warmer to feed the family.

It’s hard to believe the mixture of ingredients here, but this was a popular family dish in the 1970s. It’s American – there, this kind of bake is referred to as a “casserole” – and was often made with cream of mushroom or chicken soup instead of a homemade sauce. It was served with plain boiled rice, or you could add in a layer of cooked buttered pasta underneath.

Ingredients

• a few black peppercorns
• small bunch of parsley, stalks only
• ½ onion, finely chopped
• 500g chicken mini fillets
• 1 medium head of broccoli
• 300ml (or 500ml) milk, whole or semi-skimmed
• 200ml chicken stock (or use all milk if you prefer)
• 50g butter
• 60g plain flour
• 25g cheddar, grated
• 15g Parmesan, grated
• 1 tbsp mayonnaise (Hellmann’s was usual)
• 2 tsp Dijon mustard or korma curry paste
• boiled rice, to serve

For the top

• 5 tbsp dried breadcrumbs or almond flakes
• 10g Parmesan, grated

Method

1. In a large saucepan, bring 500ml water, a few peppercorns, the parsley stalks and ½ chopped onion to just under the boil. Add 500g chicken fillets, poach for 3 minutes, then take off the heat and leave, with the lid on, until you need them. Heat the oven to 180C/170C fan/gas mark 4.
   
2. Meanwhile, break the medium head of broccoli into florets and cut the main stalk into batons (trim off the base of the stem and discard). Steam or microwave until just tender. Pat dry with a clean tea towel (you want to get rid of excess moisture or it will make the dish watery).
   
3. In a separate saucepan, heat 300ml milk and 200ml chicken stock if using (or just use 500ml milk) until just under boiling. Take off the heat.
   
4. Meanwhile, in another saucepan, melt 50g butter and add 60g flour. Stir until they come together and turn a sandy colour. Take the pan off the heat and add the milk and stock slowly, stirring well. Keep stirring so the sauce stays smooth
   
5. Bring the mixture up to the boil, stirring all the time – the sauce will thicken considerably. Stir in 25g cheddar, 1 tbsp mayonnaise and 2 tbsp mustard or korma curry paste. Season.
   
6. Lift the chicken out of the pan and blot with kitchen paper.
   
7. Lay the chicken and broccoli in a gratin dish and season. Pour the sauce over the top. Sprinkle on 5 tbsp dried breadcrumbs or almond flakes and 15g Parmesan.
   
8. Bake in the oven for 30 minutes or until golden. When I was growing up, this was served with plain boiled rice but you could use orzo.