Chicken Divan

Ingredients

• 2 lb broccoli, cut into long spears
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 tbsp dry sherry
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 1/4 tsp ground nutmeg
• 1 cup grated Parmesan cheese
• 1/2 cup shredded Gruyere cheese
• 1 1/2 lb cooked chicken breast, sliced
• 1/3 cup panko breadcrumbs
• 1 tbsp unsalted butter, melted

Before you cook

• Cut the broccoli into spears about 4 inches long, keeping the stalks attached to the florets.
• Slice the cooked chicken breast into 1/4-inch pieces.
• Grate the Parmesan and shred the Gruyere.
• Butter a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 375 degrees Fahrenheit.
2. Bring a large pot of salted water to a boil.
3. Boil the broccoli spears for 4 minutes, until the stalks are just tender at the base.
4. Drain the broccoli and lay it on a towel to dry, because water on the spears will thin the sauce.
5. Melt the 4 tablespoons of butter in a saucepan over medium heat.
6. Whisk in the flour and cook for 2 minutes, until it smells nutty.
7. Pour in the chicken broth, cream, and milk while whisking.
8. Simmer the sauce for 6 minutes, whisking often, until it is thick enough to coat a spoon heavily.
9. Stir in the sherry, Dijon, salt, white pepper, and nutmeg.
10. Take the pan off the heat and stir in 3/4 cup of the Parmesan and all the Gruyere until melted.
11. Arrange the broccoli spears in the baking dish with the florets pointing toward the edges.
12. Ladle a third of the sauce over the broccoli.
13. Lay the sliced chicken over the broccoli in an even layer.
14. Pour the remaining sauce over the chicken and spread it to the corners.
15. Toss the panko with the melted butter and the remaining 1/4 cup Parmesan.
16. Scatter the crumb mixture over the top.
17. Bake uncovered for 25 minutes, until the sauce bubbles at the edges.
18. Switch the oven to broil and brown the top for 2 minutes, watching it constantly.
19. Let the dish sit for 5 minutes before serving.