📝 About This Recipe
Originally created at the Divan Parisien Restaurant in New York City's Chatham Hotel, this mid-century masterpiece remains the gold standard of American comfort food. It features tender poached chicken and crisp-tender broccoli florets enveloped in a luxurious, sherry-infused Mornay sauce, topped with a golden, buttery crunch. This recipe elevates the 1950s classic by swapping canned soups for a from-scratch velvety sauce that balances savory depth with a hint of nutmeg and sharp cheddar.
🥗 Ingredients
The Foundation
- 1.5 pounds Chicken Breast (cooked and cut into bite-sized 1-inch cubes)
- 1.5 pounds Broccoli Florets (fresh, cut into small pieces)
- 1 tablespoon Lemon Juice (for blanching the broccoli)
The Velvety Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1.5 cups Chicken Stock (low sodium)
- 1/2 cup Heavy Cream
- 2 tablespoons Dry Sherry (classic flavor essential)
- 1 teaspoon Dijon Mustard
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1/8 teaspoon Ground Nutmeg (just a pinch)
- to taste Salt and White Pepper
The Golden Topping
- 3/4 cup Panko Breadcrumbs (or crushed buttery crackers)
- 1/4 cup Parmesan Cheese (finely grated)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
-
2
Bring a large pot of salted water to a boil. Add the lemon juice and the broccoli florets. Blanch for exactly 2-3 minutes until bright green and slightly tender, then drain immediately and plunge into an ice bath to stop the cooking.
-
3
Pat the cooled broccoli very dry with paper towels. This is crucial to prevent a watery casserole. Arrange the broccoli in an even layer at the bottom of the prepared baking dish.
-
4
Scatter the cooked, cubed chicken evenly over the top of the broccoli florets.
-
5
In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Once foaming, whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, but do not let it brown.
-
6
Slowly pour in the chicken stock while whisking constantly to ensure a smooth, lump-free roux. Simmer for 3-4 minutes until thickened.
-
7
Reduce heat to low and stir in the heavy cream, dry sherry, Dijon mustard, nutmeg, and 1 cup of the shredded cheddar cheese. Stir until the cheese is completely melted and the sauce is glossy.
-
8
Taste the sauce and season with salt and white pepper. Remember that the cheese adds saltiness, so adjust carefully.
-
9
Pour the cheese sauce evenly over the chicken and broccoli, ensuring everything is well-coated.
-
10
In a small bowl, toss the panko breadcrumbs, grated Parmesan, and 2 tablespoons of melted butter until combined.
-
11
Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, followed by the buttery breadcrumb mixture.
-
12
Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the topping has achieved a beautiful deep golden brown color.
-
13
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley for a pop of color.
💡 Chef's Tips
Always use freshly grated cheese; pre-shredded cheese is coated in potato starch which can make your sauce grainy. If you don't have dry sherry, a dry white wine like Sauvignon Blanc works, though the flavor profile will be slightly less nutty. Ensure the broccoli is very dry after blanching to prevent the sauce from thinning out during baking. For a shortcut, use a store-bought rotisserie chicken to save on preparation time without sacrificing flavor. If the topping browns too quickly, loosely tent the dish with aluminum foil for the final 10 minutes of baking.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice or buttery egg noodles to soak up the extra sauce. A crisp green salad with a light lemon vinaigrette provides a refreshing contrast to the rich casserole. Pair with a chilled glass of Chardonnay or a dry Riesling to complement the creamy sauce. Steam some baby carrots with honey and dill for a colorful side dish. Warm crusty sourdough bread is perfect for cleaning the plate of every last drop of cheese sauce.