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Chicken Divan Recipe
Chicken Divan Recipe photo by Taste of Home

Chicken Divan Recipe

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4.5 11
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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.
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8-10 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
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 May. 10, 2014

"This was good, but I think I'll use fresh broccoli next time. Frozen seems to be too stringy. I will make this again!!"

Reviewed Jan. 17, 2014

"The recipe says LOW carbohydrates, not no carbohydrates. As a diabetic this works great for me."

Reviewed Jan. 6, 2014

"You put this as a low carb recipe in a recent email, breadcrumbs and flour not allowed. I bet it tastes awesome but not LC."

Reviewed Oct. 13, 2013

"Pretty good recipe I did add some chopped scallions to the sauce for some added flavor. I also seasoned my chicken with ground mustard, cayenne pepper, salt, and some black pepper. Plus Panko bread crumbs for a crispier finish."

Reviewed Sep. 19, 2013


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