Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Divan 5.0 (7) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 29, 2021 Rate PRINT Share Prep Time: 45 mins Total Time: 1 hr 35 mins Yield: 6 to 8 Serves Chicken breasts, broccoli, and mushrooms are smothered in a creamy Mornay sauce and topped with a blanket of cheesy breadcrumbs in this classic Chicken Divan. Ingredients 1 bunch broccoli (1 ½ pounds), cut into florets (about 5 cups) Kosher salt and freshly ground pepper 4 tablespoons unsalted butter, plus 2 tablespoons melted 1 ½ pounds boneless, skinless chicken breast, cut crosswise into ½-inch-thick strips 1 small onion, finely chopped (1 cup) 8 ounces cremini mushrooms, sliced (about 2 ½ cups) 3 tablespoons unbleached all-purpose flour 3 cups whole milk, room temperature 9 ounces shredded medium-sharp cheddar (3 cups) 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce ⅛ teaspoon cayenne pepper ½ cup sour cream 1 cup panko breadcrumbs Cooked egg noodles or steamed white rice, for serving Directions Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet. Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside. 3. In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add flour and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish. In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice. Bryan Gardner Rate It PRINT