Chicken Divan

• servings: 6 servings
• active time: 25 minutes
• total time: 1 hour 15 minutes

Ingredients

1 1/2 pounds boneless skinless chicken breasts or chicken thighs (cut into 1-inch chunks)

Kosher salt and freshly ground black pepper (to taste)

5 tablespoons unsalted butter (divided)

1/2 medium sweet onion (diced)

1 rib celery (diced)

2 cloves garlic (minced)

1/4 cup all-purpose flour

1/4 cup dry white wine

1 3/4 cups chicken stock

3/4 cup heavy cream

1 1/2 teaspoons Dijon mustard

4 ounces shredded sharp cheddar cheese

1/3 cup freshly grated Parmesan

4 cups small broccoli florets

2 tablespoons chopped fresh parsley leaves

30 buttery crackers (lightly crushed, such as Ritz)

3 tablespoons unsalted butter (melted)

Directions

Preheat oven to 375 degrees F.

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes; set aside.

Melt remaining 4 tablespoons butter. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in chicken stock, heavy cream and Dijon; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring often, until reduced and slightly thickened, about 3 minutes.

Remove from heat; stir in cheeses until melted.

Stir in broccoli and chicken until well combined. Sprinkle with topping.

Place into oven and bake until golden brown and bubbling, about 30-35 minutes. Let cool 10-15 minutes.

Serve, garnished with parsley, if desired.

for the topping

In a small bowl, combine crackers and butter.