Classic Southern Chicken Divan
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Welcome to the world of Classic Southern Chicken Divan. This creamy chicken dish has been warming hearts and filling bellies for years. It’s not just a meal; it’s a tradition that brings families together.
This dish started in the Divan Parisien Restaurant at New York City’s Chatham Hotel. Now, it’s a beloved comfort food in homes everywhere. Its creamy texture and balanced flavors make it a favorite across the United States.
Our Classic Southern Chicken Divan is packed with protein and flavor. It combines tender chicken, crisp broccoli, and a rich sauce. It’s perfect for any cook, whether you’re experienced or just starting out. This recipe is sure to become a hit with your family.
The History and Origins of Classic Southern Chicken Divan
The story of Chicken Divan is a journey through culinary history. It turns a fancy New York City dish into a Southern favorite. It was born in the glamorous kitchens of the Divan Parisien Restaurant at the Chatham Hotel.
The Divan Parisien Restaurant Legacy
In the 1930s and 1940s, the Divan Parisien Restaurant was a culinary hotspot. The word “divan” in French meant a grand meeting hall. This captured the elegant vibe of the restaurant.
Chefs back then were making dishes that would become American classics. They were innovating in the kitchen.
Evolution into a Southern Staple
By the 1950s, Chicken Divan was loved by home cooks everywhere. It became popular for several reasons:
- A 1952 article praised its looks for buffet meals.
- A 1955 newspaper contest celebrated the dish.
- It was seen as a top choice for parties in the decade.
Chef Anthony Lagasi’s Award-Winning Creation
Chef Anthony Lagasi’s recipe set the standard for generations. It’s a mix of creamy sauce, tender chicken, and bright broccoli. This dish is a true taste of mid-century American cuisine that still brings joy to families today.
Essential Ingredients for the Perfect Chicken Divan
To make a great broccoli and chicken bake, start with top-notch ingredients. You’ll need 3 cups of cooked, chopped chicken from a tender rotisserie bird. Also, use 1.5 pounds of fresh broccoli florets. Make sure your chicken is juicy and your broccoli is crisp-tender after a quick 2-3 minute blanch.
The creamy base is crucial. Mix 10.5 ounces of condensed cream of chicken soup with ⅔ cup of sour cream and ½ cup of milk. Add ½ teaspoon each of garlic powder, onion powder, and dry mustard powder. A pinch of seasoned salt and black pepper will make it taste amazing.
Your topping is key. Sprinkle 1.5 cups of shredded cheddar cheese on top for a golden, bubbly surface. For extra crunch, mix 3 tablespoons of Panko breadcrumbs with 1 tablespoon of melted butter. Bake at 400°F for 18-20 minutes for a crispy finish that everyone will love.
Pro tip: Make this dish ahead and refrigerate it for up to 24 hours before baking. It cooks in just 35 minutes, serving six people. It’s also packed with 32 grams of protein per serving.
