Wednesday, April 20, 2011

Chicken divan

This is a great way to use up leftover cooked chicken or turkey.  Doesn't everyone have a version of divan that they particularly like?  We have moved away from using a mornay sauce (bechamel sauce with cheese added) and have settled on mixing our sharp cheese into more cheese...a mild ricotta.  The recipe is easy to half (as shown above) if you've only got a few to feed.

Chicken (or Turkey) Divan

2 heads of broccoli, chopped
1-1/2 c part-skim ricotta cheese
1 c grated sharp cheddar or Gruyere cheese
1 T lemon juice
2 eggs
4 c cooked chicken
1/2 c fresh basil, chopped
1-1/2 c breadcrumbs (we like Panko)
1/2 c grated fresh Romano cheese
2 T olive oil

Spray a 2 quart casserole dish with oil and preheat the oven to 450.  Steam or microwave the broccoli pieces until they are soft and set aside.  In a large bowl, mix the ricotta cheese through the eggs.  Stir in the chicken, the broccoli, and the basil.  Place mixture in the casserole dish.

In the bowl, mix the breadcrumbs through the oil by hand and spread it over the chicken mixture.  Bake until the casserole is heated through, probably not more than about 15 to 20 minutes.  Let it set up for about 5 minutes and serve.

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