Chicken Divan
Chicken Divan is a cozy broccoli and chicken casserole with a creamy cheddar sauce and a crisp topping. It is a practical dinner for using cooked chicken, and it reheats well for busy nights.
Total
55 min
Servings
6 servings
Level
Easy
Chicken Divan has been a favorite American casserole for generations. It layers tender broccoli and cooked chicken under a creamy sauce, then finishes with cheese and a buttery crumb topping.
This version uses a simple homemade sauce instead of canned soup. A little Dijon mustard, lemon juice, and optional curry powder give the casserole its familiar savory flavor without making it fussy.
Use rotisserie chicken, leftover roast chicken, or poached chicken breasts. The dish is filling on its own, but it is especially good with rice, egg noodles, or a crisp green salad.
01What you'll need
Ingredients
17 items · 6 servings
- 4 cups broccoli florets, cut into bite-size pieces
- 3 cups cooked chicken, shredded or chopped
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt, plus more for the broccoli water
- 1/4 teaspoon black pepper
- 1/4 teaspoon curry powder, optional
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup panko breadcrumbs or crushed butter crackers
- 1 tablespoon melted butter
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish or a similar 3-quart casserole dish.
2. Blanch the broccoli
Bring a large pot of salted water to a boil. Add the broccoli and cook for 2 minutes, just until bright green and slightly tender. Blanch means to cook briefly in boiling water. Drain well so the casserole does not turn watery.
3. Arrange the base
Spread the drained broccoli in the prepared baking dish. Scatter the cooked chicken evenly over the top.
4. Start the sauce
Melt 3 tablespoons butter in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds.
5. Thicken the sauce
Sprinkle in the flour and stir for 1 minute. This cooks off the raw flour taste. Slowly whisk in the chicken broth, then the milk. Keep whisking until the sauce is smooth and gently bubbling, about 3 to 5 minutes.
6. Season and add cheese
Remove the pan from the heat. Stir in the sour cream, Dijon mustard, lemon juice, salt, pepper, curry powder if using, and 1 cup of the cheddar cheese. Stir until the cheese melts and the sauce is creamy.
7. Assemble the casserole
Pour the sauce evenly over the chicken and broccoli. Sprinkle the remaining 1/2 cup cheddar cheese over the top. In a small bowl, mix the panko or crushed crackers with 1 tablespoon melted butter, then scatter over the casserole.
8. Bake until bubbling
Bake for 25 to 30 minutes, until the edges are bubbling and the topping is golden. Let the casserole stand for 5 to 10 minutes before serving so the sauce can settle.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the casserole without the crumb topping up to 1 day ahead. Cover and refrigerate. Add the topping just before baking. Add 5 to 10 extra minutes to the bake time if it goes into the oven cold.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat portions in the microwave, or cover the baking dish with foil and warm in a 350°F oven until hot.
- Freezing: Chicken Divan can be frozen, but dairy sauces may look slightly grainy after thawing. For best results, freeze before baking and before adding the crumb topping. Thaw overnight in the refrigerator, add topping, and bake until hot and bubbling.
- Chicken swap: Rotisserie chicken is the easiest choice. You can also use leftover turkey, especially after a holiday meal.
- Broccoli swap: Frozen broccoli works. Thaw it fully and squeeze or pat it dry so it does not water down the sauce.
- Cheese swap: Sharp cheddar gives the most classic flavor, but Monterey Jack, Gruyère, or a cheddar blend also works well.
Cook's note
If your sauce seems too thick before baking, whisk in a splash of milk. If it seems thin, simmer it for another minute or two before adding the cheese. The broccoli and chicken should be well drained so the finished casserole stays creamy rather than soupy.
04Frequently asked
Questions & answers
Can I make Chicken Divan with raw chicken?
It is better to use cooked chicken for this recipe. Raw chicken may not cook evenly in the casserole, and it can release extra liquid. If starting with raw chicken, poach, bake, or sauté it first, then chop or shred it.
Do I have to use curry powder?
No. Curry powder is common in many older Chicken Divan recipes, but it is optional. Use a small amount for a warm, savory flavor, or leave it out for a milder casserole.
Can I use canned cream of chicken soup instead of homemade sauce?
Yes. For a shortcut, use two 10.5-ounce cans of condensed cream of chicken soup mixed with 1/2 cup milk, 1/2 cup sour cream, Dijon, lemon juice, and seasonings. Taste before adding extra salt because canned soup is already salty.
What should I serve with Chicken Divan?
Serve it with white rice, brown rice, egg noodles, or mashed potatoes. For a lighter plate, add a green salad or sliced tomatoes.
Why is my Chicken Divan watery?
The most common cause is wet broccoli. Drain fresh broccoli very well after blanching, and thaw and dry frozen broccoli before using. Also let the casserole rest for a few minutes after baking so the sauce can thicken slightly.
05Keep cooking
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