{"id":636,"date":"2007-12-27T12:04:23","date_gmt":"2007-12-27T20:04:23","guid":{"rendered":"http:\/\/www.casler.org\/wordpress\/?p=636"},"modified":"2020-04-22T21:24:36","modified_gmt":"2020-04-23T04:24:36","slug":"636","status":"publish","type":"post","link":"https:\/\/www.casler.org\/wordpress\/636\/","title":{"rendered":"Chicken Divan"},"content":{"rendered":"

When anyone asks the question “what is your favorite dish?”, this is it. Everyone who’s eaten it has fully enjoyed it. Chicken Divan, food of the gods … or at least, my food of choice. It’s creamy, tart and has large quantities of cheddar cheese. This is good in every way other than for your heart. It contains more butter than anything I’ll ever make. It’s an excuse to consume vast quantities of delicious goodness and there’s never anything that will keep me away from seconds.<\/p>\n

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This version is a slight adaption of the recipe that my aunt Marisa emailed me which is what she copied off my grandmother’s recipe card. Major differences include a modification of the white sauce process to more closely resemble a roux and a few twists to increase the mouth feel of the gravy. Since I never make a single batch, the following recipe will produce five casseroles the size of half chafing dish trays.<\/p>\n

I was told (I don’t remember by who) that the recipe my grandmother adapted this from used broccoli rather than baby corn. Broccoli not being readily available, she substituted it with baby corn. Maybe some day I’ll make this with broccoli.<\/p>\n

Note: This has been scaled to 5x as I make it for large family gatherings and give away trays.<\/p>\n

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Ingredients
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Casserole<\/div>
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  • 5<\/span> Pounds<\/span> Skinless Boneless Chicken Thigh<\/span><\/li>
  • 2 6<\/span> lb<\/span> 6oz Cans Baby Corn<\/span><\/li>
  • 4<\/span> Pounds<\/span> Graded Mild Cheddar Cheese<\/span><\/li>
  • 1.5<\/span> Gallons<\/span> DHMO<\/span><\/li>
  • 5<\/span> Casserole dishes or foil pans<\/span> half chafing dish sized<\/span><\/li><\/ul><\/div>
    White Sauce<\/div>
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    • 4<\/span> Cups<\/span> Flour<\/span><\/li>
    • 2<\/span> Cups<\/span> Butter<\/span><\/li>
    • 1<\/span> Gallon<\/span> Chicken Stock<\/span><\/li>
    • 4<\/span> Tablespoons<\/span> Salt<\/span><\/li>
    • 2<\/span> Tablespoons<\/span> MSG<\/span><\/li><\/ul><\/div>
      Hollandaise Sauce<\/div>
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      • 20<\/span> egg yolks<\/span><\/li>
      • 1.25<\/span> Cups<\/span> Lemon Juice<\/span><\/li>
      • 2.5<\/span> Cups<\/span> Butter<\/span><\/li>
      • 1<\/span> Tablespoon<\/span> Nutmeg<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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        Method
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