Name: Chicken Divan
Prep time: 20 min
Cook time: 5 min
Ingredients: 1 carton 32 oz. chicken stock; 4-5 boneless, skinless chicken breasts; 2 medium shallots, chopped; 1 T olive oil; 2 T butter; 4 T flour; 1 c dry white wine; 1/2 c heavy cream or half and half; 1/4 t ground nutmeg; salt and pepper to taste; 1 lb broccoli spears; 8 oz Gruyere cheese (can substitute Swiss if needed)

It’s time for our monthly “Budget Friendly Recipes” series, and today I’m joining eight other bloggers to share some of our favorite recipes. Many thanks to Marty at A Stroll Thru Life for getting us organized!

Jump to Recipe

If you’re like me, then thinking up something to cook every. single. night. gets a little old. I love trying recipes that friends have recommended and that I know are tried and true.

Tonight I’m sharing our family’s favorite chicken divan recipe. The twist is that we use Gruyere cheese instead of cheddar to give it a more sophisticated taste. You can also substitute Swiss or Emmenthaler cheese depending on what’s available where you live. Over here in Europe, it’s easy to find Gruyere, but in the States, Trader Joe’s sells a bag of preshredded Swiss and Gruyere that’s perfect for this recipe.

This is also an excellent make-and-take meal, if you’re dropping one off to a friend. It’s not beautiful, but it’s delicious!

Chicken Divan

This family favorite is perfect for a weeknight. Make it ahead if you're expecting company or dropping off dinner for a friend!

Course Main Course

Cuisine American

Keyword casserole

Prep Time 20 minutes

Cook Time 5 minutes

Servings 4 people

Author 11 Magnolia Lane

Ingredients

1 carton 32 oz. chicken stock
4-5 boneless, skinless chicken breasts
2 medium shallots, chopped
1 T olive oil
2 T butter
4 T flour
1 c dry white wine
1/2 c heavy cream or half and half
1/4 t ground nutmeg
salt and pepper to taste
1 lb broccoli spears
8 oz Gruyere cheese (can substitute Swiss if needed)

Instructions

Bring chicken stock to boil in a skillet with a lid. Add chicken breasts and poach for about 10 minutes.
Meanwhile, cook broccoli, drain, and layer into a 13×9 casserole dish.
Sauté shallots in butter and olive oil for a few minutes, then sprinkle in flour and whisk for about a minute.
Stir in wine and reduce for about a minute, then ladle in about half of the chicken stock. You can add more for a thinner sauce, but our family prefers it a bit thicker.
Add nutmeg, salt, and pepper.
Slice chicken in 1/2 strips and add to the pan, stirring until they're coated with sauce.
Pour the chicken over the broccoli and then top with grated Gruyere.
Broil for 3-5 minutes until the cheese is golden and bubbly.
Serve over white or brown rice.

Last month’s recipes are HERE, and below are the other bloggers participating this month. Be sure to visit them all and pin their recipes for some delicious dinner ideas!