Chicken Divan

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes; set aside.

   4 min
3. 3

   Melt remaining 4 tablespoons butter. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.

   3 min
4. 4

   Whisk in flour until lightly browned, about 1 minute.

   1 min
5. 5

   Stir in wine, scraping any browned bits from the bottom of the skillet.

6. 6

   Stir in chicken stock, heavy cream and Dijon; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring often, until reduced and slightly thickened, about 3 minutes.

   3 min
7. 7

   Remove from heat; stir in cheeses until melted.

8. 8

   Stir in broccoli and chicken until well combined. Sprinkle with topping.

9. 9

   Place into oven and bake until golden brown and bubbling, about 30-35 minutes. Let cool 10-15 minutes.

   30 min
10. 10

    Serve, garnished with parsley, if desired.

for the topping

1. 11

   In a small bowl, combine crackers and butter.