Gruyère Chicken Divan

Oxmoor House
8 servings.


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2 tablespoons chopped shallots
1/2 teaspoon minced garlic
1/2 cup margarine, melted and divided
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1 cup canned ready-to-serve chicken broth
1 1/2 cups (6 ounces) shredded Gruye@Sre cheese
1/4 teaspoon salt
1/8 teaspoon ground white pepper
4 cups chopped cooked broccoli
4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
1/3 cup grated Parmesan cheese
1/3 cup fine, dry breadcrumbs
2 teaspoons paprika


Cook: 30 Minutes

Saute shallots and garlic in 1/4 cup plus 2 tablespoons margarine in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook 1 minute over medium heat, stirring constantly. Gradually add half-and-half and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add Gruyère cheese, salt, and pepper, stirring until cheese melts.

Spread 1/2 cup cheese sauce in a greased 11- x 7- x 1 1/2-inch baking dish. Add broccoli and 1 1/2 cups cheese sauce. Top with chicken and remaining cheese sauce.

Combine Parmesan cheese, breadcrumbs, paprika, and remaining 2 tablespoons margarine; stir well. Sprinkle evenly over top of casserole. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.

Created date

August 2009

Nutritional Information

Calories 438
Caloriesfromfat 58 %
Fat 28.1 g
Satfat 11.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.8 g
Carbohydrate 13.4 g
Fiber 0.0 g
Cholesterol 98 mg
Iron 0.0 mg
Sodium 572 mg
Calcium 0.0 mg