Gut Friendly Chicken Divan

Total time1 hr 5 min

Prep time20 min

Cook time40 min

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Ingredients

6 servings

For the casserole

1 ½ lb boneless, skinless chicken breasts
1 ½ lb broccoli florets (about 6 cups)

For the sauce

4 tbsp unsalted butter
¼ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups low-sodium chicken broth
1 cup whole milk
½ cup sour cream
2 tbsp dry sherry
Ingredient note
Gut friendly eating may limit alcohol because it can irritate the gut, but this recipe uses only ~1 teaspoon of sherry wine per serving and it is baked into the dish, which drives off much of the alcohol, so the little that remains is likely fine. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
1 tsp dijon mustard
½ tsp salt
¼ tsp black pepper
¼ tsp freshly grated nutmeg
1 ½ cups shredded sharp cheddar cheese, divided

For the topping

½ cup grated parmesan cheese
½ cup panko breadcrumbs
2 tbsp unsalted butter, melted

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Place the chicken breasts in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes. Transfer to a cutting board, let rest 5 minutes, then shred or cut into bite-sized pieces.

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