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Chicken Divan Recipe

Chicken Divan Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Chicken Divan

Sort By :
MY REVIEW
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
Reviewed Jan. 17, 2014

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

MY REVIEW
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
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
Reviewed Sep. 19, 2013

"MY FAMILY HAS FALLEN IN LOVE WITH THIS."

MY REVIEW
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
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
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
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
Reviewed Aug. 23, 2009

"

Chicken Divan

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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.

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.

"

MY REVIEW
Reviewed Aug. 19, 2009

"Just ok... wouldn't make again."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.