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Adapted from the May 2018 issue of Rachael Ray Every Day, this throwback dinner starts with rotisserie chicken and gets dressed up with a creamy cheese sauce before being served over toast with broccolini. Chicken Divan is a classic chicken casserole believed to be named after its place of invention, the Divan Parisienne Restaurant in NYC’s Hotel Chatham, which has since been demolished. The story goes that the chef created the winsome dish—a combination of chicken and broccoli baked in a sherry-laced mornay sauce—as a contest entry, and after winning the grand prize, he named it after his restaurant. Rach’s version streamlines the classic, making it perfect for a weeknight upgrade.
In a large pot, bring 3 inches of water to a boil over high heat.
Pull the white meat from the chicken and tear it into large bite-size pieces, discarding the skin and bones. (Reserve the dark meat for another use.) In a large skillet, heat the chicken in the stock over medium until warm, about 2 minutes.
Adapted from Rachael Ray Every Day, May 2018.