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Chicken Divan


  • 1/4 cup plus 1 tablespoon 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 shredded cheddar cheese
  • 1 cup soft bread crumbs


  • 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 13x9-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.

Nutrition Facts

1 cup: 412 calories, 24g fat (12g saturated fat), 98mg cholesterol, 798mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 22g protein.


Average Rating: 4.238095
  • icunrse
    Feb 16, 2020
    Delicious!! I used broccoli cheese and creamy cauliflower soups. I also didn’t have sherry, so I omitted it. I was afraid it would be too much, but it was absolutely my favorite version of chicken divan. I miss a crunch, so next time I’ll add some slivered almonds.
  • Jennifer
    Feb 10, 2020
    Everyone in my family loves this recipe. From adults to small children. I wouldn’t change a thing about it.
  • Sandi
    Sep 30, 2019
    Folks...this is a delicious recipe. Chicken Divan is supposed to have broccoli in it, so providing a 1-star rating because you don't think it should include it, is pure poppy-cock! LOL I prefer using fresh broccoli, only because I think frozen adds more water content in the end result, but either is fine. This is a keeper, thank you!
  • Marianne
    Aug 16, 2019
    The broccoli is way too strong for this delicate sauce. I will not make it again.
  • Deborah
    Feb 3, 2019
    I made this per recipe the first time. I thought it could be better so the second time I changed it up a bit. Substituted 1 can cream of celery soup for the cream of chicken and crushed Stove Top stuffing for the soft bread crumbs. YUM!!
  • PrplMonky5
    Dec 14, 2017

    I cut this in half for just my husband and I and put it all in an 8x8 pan. I really think you could taste and smell the cooking sherry so I would definitely suggest using that over the water. The meal had a different flavor than I expected and we were pleasantly surprised. I do feel it could have done better with a bit more rice. I hate the texture of frozen broccoli so I used fresh that I had steamed. A good meal, but I'm not sure how the leftovers will hold up. 4-star for now, I'll update to 5 if the leftovers are still good.

  • Sue
    Oct 1, 2017

    This dish was rated very high by my family of 11, which is a hard feat to accomplish in this household. I did make a few changes tho, instead of half n’ half i made my own, and I used Chicken broth instead of Sherry, added more broccoli, doubled the rice and slightly more chicken, and for the bread crumbs I substituted crushed cornbread stuffing cubes…very tasty

  • bernerlover
    May 25, 2017

    I really liked it but I did make a few changes. I used fresh broccoli (I cooked it for 2 min in microwave), I used chicken broth in place of sherry or water, and I topped it with a can of french fried onion rings instead of the breadcrumbs. I really loved the onion rings on top. I also used double the rice.

  • luigimon
    Dec 31, 1969

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

  • badgerdoglover
    Dec 31, 1969

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

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