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This great recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! For a change, I sometimes substitute frozen carrots for half of the broccoli.
Nutritional Facts 1 serving (1 cup) equals 376 calories, 24 g fat (14 g saturated fat), 106 mg cholesterol, 546 mg sodium, 15 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Chicken Divan in Reminisce Extra October 1993, p49
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 31, 2010 by raphsmom
The taste was okay. The texture of the dish was too heavy initially. The next day's leftovers left me bored and uninterested. I didn't care for this dish and will never make it again.
Reviewed on Jan. 29, 2010 by RachelE
My family liked this a lot. Sherry flavor was a little strong, might use half sherry, half water next time. I used whole milk, and it was still very rich and creamy. Also felt it could use more rice- maybe they meant 1 c rice, cooked? I think you could use 2 c of cooked rice with all the sauce it made. Overall a good recipe, especially for company. I would say it actually would feed 6-8.
Reviewed on Sep. 04, 2009 by bluejean75
This is really rich, but very tasty. The only change I made was to add a bit of black pepper to the sauce. I will make this again.
Reviewed on Aug. 23, 2009 by MissM_Home
Chicken Divan Reminisce Extra - try a FREE ISSUE today! This great recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! For a change, I sometimes substitute frozen carrots for half of the broccoli. SERVINGS: 8-10 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 20 min. Bake: 35 min. Ingredients: 1/2 cup butter, divided 1/4 cup all-purpose flour 1-1/2 cups half-and-half cream 1/2 cup cooking sherry or water 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 2 packages (10 ounces each) frozen cut or chopped broccoli, thawed 1 cup cooked rice 3 to 4 cups cubed cooked chicken 2 cups (8 ounces) shredded cheddar cheese 1 cup soft bread crumbs Directions: In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. Place broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. Yield: 8-10 servings.
Reminisce Extra - try a FREE ISSUE today!
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min.
In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. Place broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. Yield: 8-10 servings.
Reviewed on Aug. 19, 2009 by jdupuis7231
Just ok... wouldn't make again.
Reviewed on Jun. 22, 2009 by badkitty
This is a very delicious casserole!
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