Ingredients:

  • 5 lbs Boneless, skinless chicken breasts
  • 1 large head Broccoli, cut into bite-sized florets
  • 1 teaspoon Salt (for poaching liquid)
  • 2 cups Water or low-sodium Chicken Stock
  • 4 tablespoons Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Mild Curry Powder
  • 1/4 teaspoon Ground Turmeric
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Dry Mustard Powder
  • 1 1/2 cups Whole Milk, warmed slightly
  • 1/2 cup Dry Sherry or Dry White Wine
  • 1 cup Grated Sharp Cheddar Cheese
  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Unsalted Butter, melted
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Poach Chicken: Place chicken breasts in the saucepan, cover with water/stock and 1 tsp salt. Bring to a simmer, then reduce heat, cover, and cook gently until just cooked through (165°F/74°C internal temp).
  2. Shred/Dice Chicken: Remove chicken, let rest briefly, then shred or dice into bite-sized pieces. Set aside.
  3. Blanch Broccoli: Bring a small pot of salted water to a boil. Add broccoli florets and cook for 2–3 minutes until bright green and crisp-tender. Immediately drain and plunge into an ice bath (or run under cold water) to stop cooking. Drain thoroughly.
  4. Prepare Topping: Combine Panko breadcrumbs and 2 tbsp melted butter in a small bowl. Set aside.
  5. Make the Roux: In the medium saucepan, melt the 4 tbsp butter over medium heat. Whisk in the flour continuously for 1–2 minutes until a smooth paste (roux) forms and smells slightly nutty.
  6. Add Aromatics: Whisk in curry powder, turmeric, salt, pepper, and dry mustard. Cook for 30 seconds.
  7. Create Béchamel: Gradually whisk in the warmed milk until smooth. Increase heat slightly and bring to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  8. Finish Mornay: Remove from heat. Stir in the sherry/wine (if using). Gradually whisk in the grated Cheddar cheese until fully melted and smooth. Taste and adjust seasoning.
  9. Combine Filling: Gently fold the cooked chicken and blanched broccoli into the Mornay sauce in the saucepan. Ensure everything is evenly coated.
  10. Transfer: Pour the mixture into the prepared 9x13 inch baking dish, spreading evenly.
  11. Top & Bake: Sprinkle the buttered Panko breadcrumbs evenly over the top. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the sauce is bubbling hot and the topping is deep golden brown.
  12. Rest & Serve: Let the Divan rest for 10 minutes before garnishing with fresh parsley and serving.