"But the cheesy mix of chicken and broccoli known as Chicken Divan? Man, I could eat that once a week and never complain. Broccoli is slightly bitter when raw and mushy (and slightly stinky) when overcooked, so it can be a hard sell on its own. But add some roasted chicken and top it with a creamy cheese sauce and the result is a rich and cozy casserole that even the pickiest child will happily eat."
"There are probably as many recipes for broccoli-cheese casserole as there are cooks. Many include canned soup and mayo (my mom's version) and can be made with either fresh or frozen florets. The topping can also be personalized with crackers, bread crumbs, panko or just a generous sprinkling of grated Parmesan cheese - or sometimes a combo of all of the above."
Named after the Divan Parisien at the Chatham Hotel in New York City, Chicken Divan originated in the early 1900s and later spread through cookbooks in the late 1950s and early 1960s. Broccoli's slight bitterness raw and tendency to become mushy when overcooked make it challenging alone, but paired with roasted chicken and a creamy cheese sauce it becomes a rich, cozy casserole that appeals to picky eaters. Recipes vary widely, using canned soup and mayo or fresh or frozen florets, and toppings such as crackers, breadcrumbs, panko, or Parmesan. One version uses fresh baby broccoli, Parmesan and extra-sharp cheddar in a butter-based sauce with heavy cream and a crisped hash-brown–style topping.
Read at Boston Herald
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