Betty's Classic Chicken Divan

Betty demonstrates how to make Classic Chicken Divan. This 1950s classic was invented at and named for the by-gone Divan Parisien Restaurant in the New York Chatham Hotel. This is a beautiful and elegant entrée for any dinner.

Classic Chicken Divan

½ cup butter
½ cup all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
2 tablespoons dry sherry (You may substitute 2 Tablespoons chicken broth.)
½ teaspoon Worcestershire sauce
¼ cup Parmesan cheese, flaked or finely grated
½ teaspoon salt
½ cup whipping cream, whipped
2 (10-ounce) packages frozen broccoli spears
3 cups chopped cooked chicken (about 1 pound)
cooking oil spray
additional 1/3 cup flaked or shredded Parmesan cheese for topping, if desired

Melt ½ cup butter in a large saucepan over low heat. Stir in ½ cup flour. Gradually add 2 cups milk, and cook, stirring constantly, until thickened. Remove from heat. Gradually combine the 2 beaten egg yolks with the hot mixture, tempering the egg yolks to maintain a smooth mixture. Stir in 2 tablespoons dry sherry, ½ teaspoon Worcestershire sauce, ¼ cup flaked Parmesan cheese, and ½ teaspoon salt. Fold in ½ cup whipping cream, whipped. Microwave, boil, or steam 2 (10-ounce) packages broccoli spears, according to package instructions. Drain. Arrange broccoli spears in an 8-inch by 12-inch baking dish that has been sprayed with cooking oil spray, letting them radiate outward from the center of the dish. Cover broccoli spears with 3 cups chopped cooked chicken. Pour sauce over chicken. Sprinkle with 1/3 cup Parmesan flakes, if desired. Bake at 450 degrees (F) for 10 to 12 minutes or until bubbly and browned. Serve immediately. I hope you love this entrée! --Betty ♥ ♥ ♥ ♥ ♥

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