1. #CookingForLieutenants is back! I was scrolling through recipes (not an actual book, more like the eleventy browser tabs open on my phone), & asked my kids what they wanted for dinner. They decided on chicken divan, which is just a fancy name for a chicken & cheese casserole.
https://twitter.com/danielmkim/status/1303448074723962887
2. You’ll need:
1 # chicken breasts
3 cups of broccoli
1 cup grated Parmesan
1 cup grated cheddar
4 cups chicken stock
1/2 cup flour
4 tbsp butter
1/2 cup milk or heavy cream
1 # chicken breasts
3 cups of broccoli
1 cup grated Parmesan
1 cup grated cheddar
4 cups chicken stock
1/2 cup flour
4 tbsp butter
1/2 cup milk or heavy cream
3. Variations:
A. You can substitute a can of cream of broccoli soup instead of making roux like I am here.
B. Instead of poaching the chicken, you can just chop up the breast meat of a store-bought rotisserie chicken.
A. You can substitute a can of cream of broccoli soup instead of making roux like I am here.
B. Instead of poaching the chicken, you can just chop up the breast meat of a store-bought rotisserie chicken.
3c. This thread, like all my others, is for busy folks who want to feed themselves, their SO’s, and/or their kids a tasty meal without breaking the bank or working too hard, so if you do take one of t upcoming shortcuts, not to worry. #JudgmentFreeZone
4. Par-cook (pre-cook in plain English) broccoli florets in heavily salted boiling water until it just begins to soften. Set aside until later. The salt helps the broccoli retain its color & flavor. Removing it when it’s still crunchy doesn’t kill the vitamin A, B, C, & E.
4a. I cut my broccoli into spoon sized pieces, & also cut up the stalks after removing the thick outer skin. This is what mine looked like after par-cooking. 
5. Make a blonde roux by melting the butter, adding all-purpose flour, then whisking over low heat until the color looks like a brown haired girl’s hair in the height of summer. So, essentially, Farha Fawcett, not Marilyn Monroe.
6. While you’re whisking roux, chicken breasts can poach in a salted mix of simmering water & chicken stock. Remove the chicken, set it aside, & save the poaching liquid.
6a. I swear, as often as I mention Kirkland brand chicken stock on these threads, Costco should throw me a bone. But I honestly do swear by this product, because who’s got 6 hours to make stock?
7. Preheat your oven to 350°F. Chop up your chicken breasts. Go back to whisking your roux, it’s probably bubbling & just starting to change color now. You want yellow/brown sludge.
https://twitter.com/danielmkim/status/1232826185014530048
8. Add the white wine & about 1 cup of the poaching liquid. Whisk thoroughly, you don’t want any stray bits of uncooked flour. Now add the milk. Bring this to a boil, season with S & P, then simmer on low.
9. Add a layer of broccoli to the baking pan, then a layer of chicken. Cover with the roux sauce, then grated cheddar. Top with a layer breadcrumbs & grated Parmesan.
10. Bake at 350° for about 20 minutes, or until the top has turned a golden brown.
11. Serve with Pillsbury biscuits from a can, because that’s also what the kids wanted, & it saved me the effort of making garlic bread.
13. Reward yourself with an adult beverage for warding off juvenile starvation again.
14. Here endeth the lesson. Be excellent to each other. #CookingForLieutenants is dismissed.
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