Delicate yet succulent, the base of this Divan is a homemade chicken soup, perfectly complemented by broccoli, noodles, cheese, and wine, for that “warm feeling all over.” Chicken Divan was originally named for the Divan Parisien Restaurant in the New York Chatham Hotel. Though more earthy, this version still summons a continental elegance. This one's a website exclusive, not included in my new cookbook!
Chicken Curry Divan Supreme
Makes 8 servings
1 teaspoon salt
1 teaspoon ground coriander
3 medium carrots, sliced 1-inch
1 medium onion, roughly chopped
1 pound chicken breast, sliced bite-size
2 cups elbow macaroni
12 ounces broccoli florets, frozen or fresh
10 ounces cream of chicken soup
½ cup white wine
1 cup sharp cheddar cheese, shredded
1 tablespoon curry powder
1 tablespoon lemon juice
6 tablespoons (3/4 stick) butter
1 cup panko breadcrumbs
Heat oven to 350°F. To a large pot, add 8 cups water. Add salt and coriander. Bring water to boil. Add carrots, onion, chicken. Return to boil, reduce heat to medium, simmer 10 minutes.
Drain contents of pot through colander into second pot, reserving seasoned liquid. Place chicken and vegetables in food processor.
Bring reserved liquid just to boil, add noodles and broccoli, cook 5 minutes. Drain all in colander.
Coat the inside of a 9x13” baking dish with cooking spray or grease with butter. Add broccoli and noodles to baking dish, evenly distribute.
Whirl chicken and vegetables a few pulses in processor. Spread atop broccoli and noodles.
To the large empty pot, over medium heat, add soup, wine, cheese, curry powder, lemon juice. Stir till smooth, don’t boil. Spread soup mixture evenly atop chicken mixture in baking dish.
Add butter to small saucepan. When melted, add panko crumbs, stir vigorously till all crumbs saturated. Sprinkle atop baking dish contents evenly.
Bake uncovered for 30 minutes. Blast in broiler for 1 minute to slightly brown crumbs on top. Let stand a few minutes before serving. This is not a heavy sort of cheese and starch-type casserole so will tumble a bit during first servings. That is part of the beauty of the dish and the original character of the recipe.
