Chicken Divan

 

Use a 9 by 13-inch baking dish

Note: both instant rice and frozen broccoli work best in this dish

 

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed

Salt and pepper

2 cups milk

2 cups chicken broth

2 tablespoons Dijon mustard

2 cups instant rice

2 (10-ounce) packages frozen broccoli spears, thawed and chopped medium

8 ounces sharp cheddar cheese, shredded (2 cups)

Bread crumbs

 

1.    Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pat the chicken dry with paper towels, then cut into 2-inch chunks. Spread in a 9 by 13-inch baking dish and season with salt and pepper.

2.    Whisk the milk, broth, and mustard together in a large microwave-safe bowl and microwave on high until boiling, about 8 minutes.

3.    Stir the rice into the liquid mixture, then pour over the chicken. Bake, uncovered, for 20 minutes.

4.    Pat the broccoli dry, then stir with the cheddar into the baking dish. Sprinkle the crumbs over the top. Continue to bake until the edges are bubbling and the crumbs are browned, 5 to 10 minutes.