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Chicken Divan

 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.


  • 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


  • 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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Chicken Divan (continued)

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