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Chicken Divan is a chicken casserole dish. It was first created at the Divan Parisien restaurant in New York City. It is a casserole of sliced chicken breast, spears of broccoli, covered with sauce Mornay and baked until the top is golden brown.
The Divan Parisien served Chicken Divan as their signature dish in the 1950s. The chef or chefs who originally created it are unknown. In France the word divan refers to a meeting place or great hall. This name was chosen to attract the attention of the Divan Parisien owners by implying a kind of continental elegance.
A Mornay sauce is a Bechamel sauce with shredded or grated cheese added. Usually, it is half Gruyere and half Parmesan, though variations use different combinations of Gruyere, Emmental cheese, or white cheddar.
It is often served with seafood or vegetables.
Chicken Divan Ingredients
• 4 large chicken breasts+
• 4 bunches of fresh broccoli (4 packs of frozen broccoli)
• 3 tbsp. butter
• 3 tbsp. flour
• 1 1/2 c. milk
• 3/4 c. mayonnaise
• 2 tsp. Worcestershire sauce
• 1/2 tsp. nutmeg
• 3/4 c. sour cream
• 1 can cream of celery soup
Chicken Divan Preparation

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Fish stock.
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Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the Earth.

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