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Chicken Divan Recipe Video
We love Broccoli Chicken Divan
Did you grow up on Chicken Divan?! Chicken Divan was one of our family go-to dinners and my FAVORITE dinner my mom made growing up. In fact, whenever it was my birthday and I got to request my special “birthday dinner,” it was always Chicken Divan. When I told my sister I was posting a Chicken Divan From Scratch Recipe, she said, “Oh yum! Chicken Divan is still my kids’ favorite. Daniel just requested it for his birthday dinner.” And so, the delectable tradition continues. Well, almost. I’ve given this classic Chicken Divan recipe a fresh spin with plenty of flavor and a sauce you will want to faceplant into. So, let’s get to it.
What is Chicken Divan?
Chicken Divan was created in the 1930s at the Divan Parisian Restaurant (thus the name!) at the Chatham Hotel in Manhattan and has since become an American classic. Chicken Broccoli Divan is essentially a quick and easy chicken casserole that is characterized by a layer of steamed broccoli followed by a layer of chopped cooked chicken and topped with a rich and creamy sauce. The first Chicken Divan was made with a Mornay Sauce – a béchamel sauce with shredded or grated Gruyère cheese. Later versions (like the one I remember from the 80s/90s), however, was often made with cream of mushroom or cream of chicken soup mixed with milk, sour cream and/or mayonnaise and cheddar cheese. Chicken Divan toppings range from panko to Ritz crackers to stuffing to cornflakes. The reason there are so many Chicken Divan variations? It doesn’t get better than cheesy chicken and broccoli casserole!
Why this recipe for Chicken Divan is the best
There is just something so satisfying, so comforting, so outrageously delicious about Chicken Divan. I personally think it’s a texture thing. Chicken Divan hits all the right notes. You have tender broccoli and juicy chicken blanketed in a creamy sauce with crispy buttery panko all over a bed of fluffy mashed potatoes to cradle every bite. So that’s, tender, juicy, creamy, crispy and fluffy. I’m drooling all over again. Of course, this symphony of textures would fall flat if there wasn’t enough flavor, and trust me, I’ve seen some very bland Chicken Divan recipes out there. My from scratch Chicken Divan recipe, my friends, is not one of them. This is NOT your mother’s Chicken Divan. No offense mom. There’s no doubt that this from scratch Chicken Divan is still rich, but it’s a lightened-up version without the canned soup or mayonnaise that still hits all the right notes – and then some. It is irresistibly creamy, cheesy, comforting perfection.
Chicken Broccoli Divan ingredients
Chicken: I use boneless, skinless chicken breasts but you are welcome to use chicken thighs instead. You can also use shredded rotisserie chicken but still toss it with the seasonings per recipe instructions. You will need about 3 cups cooked shredded chicken if you go this route.
Broccoli: I always use fresh broccoli. I don’t recommend frozen broccoli because it has a tendency to end up watery and mushy instead of tender. To save a little time, you can purchase bags of broccoli florets, just make sure you chop up any extra large pieces so the florets are all roughly the same size.
Homemade Cream of Chicken Soup: My homemade cream of chicken soup is epic. It starts with a roux then you whisk in chicken broth, and milk whisked with cornstarch to create a wonderfully thick sauce. You want the sauce to seem a little on the thick side because it will thin out some in the oven. To this luscious sauce, we stir in chicken bouillon, Dijon, Worcestershire sauce onion powder, garlic powder, dried parsley, ground cumin, and pepper. It is velvety, seasoned bliss.
Cheese. I use freshly grated Parmesan for its salty bite and cheddar for it is sharp richness. Please only use freshly grated cheeses because the pre-shredded varieties don’t melt nearly as well – especially Parmesan. Sour Cream. Sour cream is a must in my book for the slightly tangy classic Chicken Divan taste. I use ½ cup but you are welcome to use even more. Full fat sour cream melts easier than nonfat, but you can certainly use nonfat with this knowledge. For full disclosure, I have not tried this Chicken Divan recipe with Greek Yogurt. Panko. Don’t skip the panko crunch, it is one of my favorite parts! Panko is a style of Japanese bread crumbs that is fluffier and bakes up much crispier than bread crumbs. It is located with the other breadcrumbs at the grocery store. I used Italian style panko (meaning it is seasoned with Italian seasoning), but you can use plain panko as well.
How to make Chicken Divan
Step 1 – Season Chicken: Chop your chicken into bite size pieces then season them with salt, pepper and paprika while still on the cutting board. Make sure you dab your chicken of excess moisture before adding the seasonings so they stick well and so your chicken will sear instead of just steam – this is especially true if you are using frozen, defrosted chicken which will release excess moisture.
Veggies: You can swap the broccoli out for other veggies such as asparagus, zucchini cauliflower or peas. Cheeses: You can mix up the cheeses with Gruyere, pepper Jack, etc. to create a different flavor profile. Seasonings: You can swap some of the seasonings out for Cajun spices to mix things up.
Step 2 – Steam Broccoli: Add 1 tablespoon olive oil to a large skillet and heat over medium high heat until very hot. Add the broccoli and sauté for 30 seconds. Add ½ cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 2 minutes. If you like your broccoli on the softer, more fall-apart side, then steam closer to 3 minutes.
Take care you drain your broccoli well before transferring it to a 9×13 casserole dish or the excess moisture can make your sauce watery.
Step 3 – Cook Chicken: To the now empty skillet, melt one tablespoon butter (may sub olive oil) over medium heat. Increase heat medium high and add chicken in a single layer and sear for one minute without moving then continue to cook and stir chicken until cooked through. Take care not to overcook your chicken because it is also going to bake in the oven.
Evenly layer chicken on top of broccoli.
Step 4 – Make Sauce: To the same skillet (don’t wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring for 1 minute. Turn heat to low then gradually whisk in chicken broth and 1 cup of milk. Whisk cornstarch with remaining cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened.
Remove from heat and whisk in ½ cup sharp cheese until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended.
Step 5 – Layer: Pour sauce evenly over chicken and broccoli. It will seem like a lot of sauce but trust me, it is just right. No one wants dry Chicken Divan!
Top with remaining 1 cup cheddar cheese followed by panko. Step 6 – Bake: Cover Chicken Divan with foil and bake at 350 degrees for 30 minutes or until hot and bubbly.
How to make Chicken Divan Panko topping extra crispy
You are welcome to add your panko to the top of your Chicken Divan and bake per instructions and then broil, but the end result always leaves me wanting crispier panko. To get the ULITMATE buttery, crispy panko topping, I use the technique I use in my Million Dollar Macaroni and Cheese – because it is million dollar delicious. First, melt butter in olive oil over medium heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. This will give you the most spectacular crispy panko once baked on top of you Chicken Divan every time.
Can I prepare Chicken Divan Casserole ahead of time?
Absolutely! Unlike pasta casseroles which can become less creamy if assembled ahead of time because the pasta soaks up the sauce – Chicken Divan is PREFECT to assemble ahead of time and will just become more flavorful. To make Chicken Divan ahead of time, assemble the casserole according to recipe instructions up to the point of baking. Cover Chicken Divan with foil and refrigerate. When ready to bake, let Chicken Divan sit on the counter while the oven preheats. Bake for 35 minutes at 350 degrees or until heated through, and bubbly around the edges.
How to store Chicken Divan Casserole
What to serve with Chicken Divan
I like to serve Chicken Divan with mashed potatoes or Chicken Divan with rice – both are fabulous. You could also serve it with quinoa, cauliflower rice and even pasta. You can reheat individual servings of Chicken Divan in the microwave with excellent results. I sometimes add a splash of milk to the casserole before reheating and then mix it in so it emerges just as creamy as the first day. To complete your meal, serve Chicken Divan with a big green salad, bread and fruit. If you want some additional side options, it would be wonderful with my Perfect Fruit Salad or Winter Fruit Salad, Wedge Salad, Fluffy Dinner Rolls or Cheesy Pull Apart Pesto Bread.
How to store Chicken Divan Casserole
Store Divan tightly covered or in an airtight container in the refrigerator for up to 5 days.
Looking for more Chicken recipes?
Green Chili Chicken Enchiladas One Pot White Chicken Lasagna Soup Creamy Chicken and Wild Rice Soup Smothered Baked Chicken Burritos One Pot Italian Chicken and Orzo
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