Chicken Divan Recipe
Chicken Divan Recipe photo by Taste of Home
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Chicken Divan Recipe

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4.5 11 13
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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

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

Nutritional Facts

376 calories: 1 cup, 24g fat (14g saturated fat), 106mg cholesterol, 546mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 21g protein .

Directions

  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.


Reviews for Chicken Divan

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
luigimon
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!!"

MY REVIEW
badgerdoglover
Reviewed Jan. 17, 2014

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

MY REVIEW
katpcasey@yahoo.com
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."

MY REVIEW
Jkh2023
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."

MY REVIEW
CCARDER63
Reviewed Sep. 19, 2013

"MY FAMILY HAS FALLEN IN LOVE WITH THIS."

MY REVIEW
abenedict1964
Reviewed Sep. 4, 2013

"It sounded somewhat bland so I added 2 Tbsp whole grain Dijon mustard. Yum. 3 stars by itself, 5 w/ the Dijon."

MY REVIEW
raphsmom
Reviewed May. 31, 2010

"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."

MY REVIEW
RachelE
Reviewed Jan. 29, 2010

"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."

MY REVIEW
bluejean75
Reviewed Sep. 4, 2009

"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."

MY REVIEW
MissM_Home
Reviewed Aug. 23, 2009

"

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.

"

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