Chicken Divan - Jill's version
Jill
Amazing chicken and noodle casserole.
ingredients
- 1 T EVOO
- 2 T Butter
- 12 Button Mushrooms - chopped
- 2 T Flour
- 1 C Chicken Stock
- 1 C Whole milk or cream
- 1/2 t Nutmeg
- Salt & Pepper
- 1 lb. Broccoli Florets
- 1 lb Extra Wide Egg Noodles
- 1/2 Rotisserie Chicken-bite size pieces
- 3/4 lb Gruyere or Swiss Cheese-shredded
directions
- 1
To make the mushroom sauce, heat a medium size saucepan over medium heat. Add EVOO and the butter. When butter melts, add mushrooms and cook 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock, bring up to a bubble then stir in the milk or cream. Reduce heat to low and gently simmer. Season sauce with nutmeg, salt and pepper. Set aside for later.
- 2
Boil water and add broccoli florets. Cook for 5 minutes, then sift out and reserve (don’t drain the water). Drop the egg noodles into the same boiling water and cook to al dente according to package directions. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat. Add chicken and broccoli and toss to coat. Put in a casserole dish and layer shredded Swiss cheese on top. Broil in oven to melt the cheese.
notes
Serve with a salad.
Source: Jill Bossow
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