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Chicken Divan Upgrade: Rachael’s Chicken Mornay with Broccolini on Toast Points

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 1 rotisserie chicken
  • 1 cup chicken stock
  • Salt
  • 1 bunch broccolini, trimmed
  • 4 tablespoons butter, plus more, softened, for the toast
  • 1 shallot, finely chopped
  • 1 large clove garlic, finely chopped
  • 1 bay leaf
  • 3 tablespoons flour
  • A pinch of cayenne
  • ¼ cup dry sherry or white wine
  • 1½ cups whole milk
  • ½ cup each grated white cheddar and grated Parmigiano-Reggiano
  • White pepper
  • Freshly grated or ground nutmeg
  • 4 (1/2 inch thick) slices white bread or brioche, toasted
  • Finely chopped fresh flat-leaf parsley and paprika, for serving


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.

Salt the boiling water and add the broccolini. Cook until crisp-tender, about 5 minutes; drain.

In another skillet, melt 4 tablespoons butter over medium to medium-high heat. Add the shallot, garlic and bay leaf, and stir until the shallot and garlic soften, about a minute. Whisk in the flour and cayenne. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the sherry, then the milk, and bring to a bubble. Cook, stirring often, until thick enough to coat a spoon, about 3 minutes. Stir in the cheeses. Season the Mornay sauce with white pepper and nutmeg. Using a slotted spoon, transfer the chicken to the sauce. Remove the bay leaf. If the sauce is too thick, thin it with some stock from the skillet.

Butter the toast: cut corner to corner. Arrange 2 pieces on each plate. Top with the broccolini, chicken and sauce. Garnish with parsley and paprika.

From Rachael Ray Every Day, May 2018.

Rachael Ray