Chicken Divan
Add Preferred SourceChicken 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
- Chicken breast – Diced into bite-size pieces. I sometimes use thighs for a juicier result.
- Broccoli – Fresh crowns hold up best. Frozen can work if fully thawed and squeezed dry.
- Butter – Divided to layer flavor. Unsalted or salted both work depending on what you have.
- Onion – Yellow onion is my go-to. White works if that’s what you have; red is too strong here.
- Mushrooms – Button or cremini. I quarter larger ones so they cook evenly.
- Flour – All-purpose. A gluten-free blend can be substituted if needed.
- Chicken stock – Low-sodium stock is best so you can control seasoning. Vegetable stock works too.
- Milk – Whole milk gives the creamiest sauce. 2% works in a pinch; avoid skim.
- Heavy whipping cream – I like it for richness and stability. Half-and-half can be used for a lighter version.
- Dijon mustard – Smooth Dijon only. I avoid whole-grain here because it’s too strong.
- Lemon juice – Always use juice from a fresh lemon; it brightens the sauce much better than bottled.
- Cayenne – Optional. I use just a pinch; paprika works if you prefer milder warmth.
- Sharp cheddar cheese – Hand-shredded. Gruyère or a cheddar-Gruyère blend are great substitutes.
- Kosher salt and freshly ground black pepper – I season to taste, adjusting after adding the cheese.
For the topping:
- Parmesan cheese
- Butter
- Panko bread crumbs
How To Make Chicken Divan
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F and grease a 10×10-inch baking dish. Season the chicken breasts with salt and pepper.
Heat butter in a large skillet over medium-high heat. Brown the chicken for 2–3 minutes per side until lightly golden. Remove the chicken from the skillet and set aside with the pan juices.
Bring a large pot of salted water to a boil. Blanch the broccoli for 2–3 minutes, until bright green and just tender. Drain, rinse under cold water to stop the cooking, and drain again.
Return the skillet to medium heat and sauté the onions and mushrooms in butter for about 5 minutes, until softened. Sprinkle in the flour and stir constantly to form a smooth paste.
Slowly whisk in the chicken stock, followed by the milk and cream. Stir in the mustard, lemon juice, and cayenne, then cook for 5–7 minutes, until the sauce thickens and coats the back of a spoon. Remove from the heat and stir in the cheddar until smooth.
Combine the chicken, broccoli, and sauce, then transfer to the prepared baking dish. Mix the Parmesan, melted butter, and panko, sprinkle over the top, and bake for 15–20 minutes until golden and bubbling. Rest for 5 minutes before serving.
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.
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.
Chicken Divan
Ingredients
- 1 pound boneless skinless chicken breast cut into strips
- 1 bunch broccoli or 2 broccoli crowns
- 10 tablespoons butter divided
- 1 cup onion diced
- 8 ounces mushroom quartered
- ¼ cup flour
- 2 cups chicken stock
- 1 cup milk
- ½ cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 pinch cayenne
- 2 cups shredded sharp cheddar cheese
for the topping
- ½ cup parmesan cheese grated
- 2 tablespoons butter
- 1 cup panko bread crumbs
Instructions
- Preheat your oven to 400°F and spray a 10×10-inch baking dish with nonstick cooking spray.
- 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.
- 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.
- Sauté the onions and mushrooms with 6 tablespoons of butter over medium heat until softened, about 5 minutes. Turn off the heat.
- 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.
- Stir in the shredded cheddar cheese until melted and smooth.
- Combine the chicken, broccoli, and sauce in a large bowl and toss to combine, then transfer the mixture to the prepared baking dish.
- 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.
- 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.
- Serve and Enjoy:!
Notes
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.
- Preshredded 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.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
