Chicken Divan

Cut broccoli into florets. Cut chicken breasts into even pieces so they cook at the same rate.

Bring chicken broth to a boil in a large pot. Add chicken pieces and return to a gentle simmer. Cook 12–15 minutes until chicken reaches an internal temperature of 165°F. Remove chicken with a slotted spoon and set aside; reserve 1 cup of the poaching broth. Shred or cut chicken into bite-sized pieces.

In the same pot, bring the reserved broth back to a boil. Add broccoli florets and cook 4–5 minutes until just tender-crisp. Drain well.

In a saucepan, melt 3 tbsp butter over medium heat. Whisk in flour to form a paste; cook for 1 minute, stirring constantly. Gradually whisk in heavy cream and 1 cup reserved poaching broth. Bring to a simmer and cook 2–3 minutes until slightly thickened, stirring often.

Remove from heat. Stir in Dijon mustard and 0.75 cup grated Parmesan cheese until cheese melts. Season with salt and black pepper to taste.

Preheat oven to 350°F. Spread cooked broccoli in a 9x13 inch baking dish. Top with shredded chicken. Pour cheese sauce evenly over chicken and broccoli. Sprinkle with remaining Parmesan if desired.

Bake 20–25 minutes until the sauce is bubbling around the edges and the top begins to brown. If desired, sprinkle paprika and chopped fresh parsley over the top before serving.