Pescatarian Chicken Divan
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the casserole
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 ½ lb broccoli florets (about 6 cups)
For the sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup whole milk
- ½ cup sour cream
- 2 tbsp dry sherry
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!