Lunch / Dinner
Chicken Divan Casserole with Mushrooms & Crumb Topping
In this casserole, a run-of-themill white sauce gets subtle flavor from a touch of curry powder; the egg yolk gives it richness and color.
For the filling —
For the topping —
Making the lightly curried sauce from scratch transports this casserole a long way from the once-popular versions made with canned soup.
Preheat oven to 375°.
Whisk milk and broth into the pan; simmer over medium-high heat, stirring often, until thickened, about 5 minutes.
Whisk some of hot sauce into egg yolk. Stir yolk mixture back into sauce. Reduce heat to low; cook sauce for 1 minute, stirring constantly. Remove sauce from heat, stir in lemon juice, salt, and cayenne.
Sauté mushrooms, salt, and pepper and seasonings in 1 Tbsp. butter in a nonstick skillet over medium heat until mushrooms are browned, about 5 minutes.
Divide toasted bread, chicken, broccoli, and mushrooms between two 3-cup casserole dishes. Pour half the sauce over each casserole; top each with Cheddar.
Process remaining 2 slices rye bread in a food processor to make coarse crumbs (see Test Kitchen Tip), then divide between the casseroles. Place dishes on a baking sheet; bake until brown and bubbly, 35–40 minutes.
To prevent the egg yolk from scrambling, temper it by whisking some of the hot sauce into it.
Sauté mushrooms until they’re deep brown and there’s no moisture left in the skillet.
Layer bread, chicken, and vegetables in each casserole dish, then ladle sauce over ingredients.
Top with Cheddar and crumbs, then bake. You may also chill or freeze casseroles to bake later.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 18g 90%
Cholesterol 245mg 81%
Sodium 704mg 29%
Carbs 46g 15%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.