Chicken Divan Casserole - olive oil

Method

• Preheat the oven to 350 degrees F and place a rack in the top third of the oven.
• Grease a 9-by-13-inch baking dish with some olive oil and set aside.
• In a medium bowl add the breadcrumbs and the olive oil.
• Season with salt and pepper and set aside.
• Place the chicken in a large pot and cover with water.
• Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer.
• Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.
• Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish.
• Add the broccoli and sprinkle the Parmesan over the top.
• Melt the butter in a medium saucepan set over medium heat.
• Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes.
• Add the nutmeg, and cayenne.
• Slowly whisk in the milk, Cheddar, stock and wine.
• Bring to a boil, whisking often.
• Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.
• Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top.
• Cover the dish with foil and bake 15 minutes.
• Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.
• Cool for about 5 minutes and then serve.