Chicken Divan

The name “divan” sounds fancy, but its humble ingredients come together in a snap to create this casserole.

Makes 6 servings (photo on page 29)

2 quarts water

3 teaspoons kosher salt, divided

4 cups bite-size fresh broccoli florets

6 tablespoons unsalted butter, divided

1/3 cup all-purpose flour

1 (14.5-ounce) can chicken broth

1 (8-ounce) package extra-sharp

1 (8-ounce) container sour cream

white Cheddar cheese, shredded

and divided

¼ teaspoon ground black pepper

3 cups shredded cooked chicken

1 (4-ounce) jar diced pimientos, drained

1 cup plain fresh bread crumbs

Hot cooked rice, to serve

Preheat oven to 350°.

Bring 2 quarts water and 2 teaspoons salt to a boil in a small Dutch oven over high heat. Add broccoli; cook until bright green, about 2 minutes. Drain broccoli, and transfer to an ice water bath. Let cool completely. Drain broccoli well; transfer to a large bowl.

Melt 4 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Whisk in flour and remaining 1 teaspoon salt until smooth; cook, whisking constantly, for 2 minutes. Gradually whisk in broth until smooth; cook, whisking frequently, until thickened, about 5 minutes. Reduce heat to low; whisk in 1½ cups cheese, sour cream, and black pepper until melted and smooth. Stir cheese sauce, chicken, and pimientos into broccoli until well combined. Pour mixture into skillet.

Microwave remaining 2 tablespoons butter in a small microwave-safe bowl until melted. Stir in bread crumbs and remaining ½ cup cheese until combined. Sprinkle onto chicken mixture.

Bake until top is golden brown and bubbly, about 30 minutes. Let stand for 10 minutes. Serve with rice.