Print Options

Back to Chicken Divan >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Chicken Divan

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.

8-10 ServingsPrep: 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.

2 of 2

Chicken Divan (continued)

Nutrition 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.