Chicken Divan

Chicken Divan has been around for decades, and for good reasons. It’s creamy, chunky, and loaded with broccoli and chicken. The original recipe was fairly flat and relied heavily on the richness of the cheese and cream. In my updated version, there’s flavor in every bite. A perfect family recipe, serve it with rice and dig in!

I grew up eating Chicken Divan. My mother loved this easy casserole recipe, and we ate it over rice or egg noodles. Maybe we ate it too much, because it was never a favorite. At least until I jazzed it up and modernized the recipe.

Recipes from the 50s and earlier don’t use a lot of additional flavors like garlic, Dijon mustard, or even lemon. They were fairly bland, and relied on quality of ingredients.

However, my version of Chicken Divan is spectacular! It’s got layers of flavors in the creamy sauce that coats every bite of tender chicken and broccoli. It’s not hard to make, and is the perfect recipe for family dinners.

Ingredients

• Boneless skinless chicken breast – Cut into strips.
• Broccoli – Or 2 broccoli crowns.
• Butter – Divided
• Onion – Diced.
• Mushrooms – Quartered.
• Flour
• Chicken stock
• Milk
• Heavy whipping cream
• Dijon mustard
• Lemon juice
• Cayenne
• Sharp cheddar cheese

For the topping:

• Parmesan cheese
• Butter
• Panko bread crumbs

How To Make Chicken Divan

1. Preheat your oven to 400°F and spray a 10×10-inch baking dish with nonstick cooking spray.
2. Season the chicken breasts with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken to the skillet, working in batches to not overcrowd the skillet, and brown on both sides, about 2-3 minutes per side. Remove from the skillet along with the pan juices and set aside. 
3. Blanch the broccoli in a large pot of salted boiling water to a boil. Cook for 2-3 minutes until bright green and slightly tender. Drain, run under cold water to cool, then drain again and set aside.
4. Sauté the onions and mushrooms with 6 tablespoons of butter over medium heat until softened, about 5 minutes. Turn off the heat.
5. Sprinkle the flour over the onions and mushrooms, stirring constantly to create a paste (roux). Add the chicken stock, whisking to avoid lumps. Once smooth, add the milk and heavy whipping cream. Stir in the mustard, lemon juice, and cayenne. Cook until the sauce thickens, about 5-7 minutes. Remove from the heat.
6. Stir in the shredded cheddar cheese until melted and smooth.
7. Combine the chicken, broccoli, and sauce in a large bowl and toss to combine, then transfer the mixture to the prepared baking dish.
8. Combine the grated parmesan cheese, 2 tablespoons of melted butter, and panko bread crumbs in a small bowl, then Sprinkle this topping evenly over the casserole.
9. Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
10. Serve and Enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• The chicken will finish cooking in the oven. Don’t worry if it isn’t fully cooked after browning.
• Don’t overcook the broccoli! You want it quite crunchy when it goes into the oven. It’ll finish cooking in the oven. 
• You can use frozen broccoli but thaw and drain it first so your sauce isn’t soupy. Your broccoli will also be softer after baking.
• Pre-shredded cheese could make your sauce grainy. Instead, use freshly shredded cheese for the creamiest sauce.
• If your casserole starts to get too brown, tent it with foil and continue baking. If it’s not brown enough, toast it up under the broiler for 1-2 minutes.
• Switch up the cheese! I love this vintage casserole recipe with gruyere cheese as well.

Recommended

Make It A Meal

Chicken Divan pairs beautifully with a variety of side dishes. Serve it with a simple green salad and rice or egg noodles. If you’re a wine drinker, pair this chicken casserole recipe with a glass of crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the Chicken Divan in an oven-safe dish and warm it in the oven at 350°F (175°C) until heated through. For freezing, wrap the cooled casserole tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.