CHICKEN DIVAN

TOTAL TIME: 1 HR | PREP TIME: 20 MINS | COOK TIME: 40 MINS | SERVINGS: 8

This is the best Chicken Divan I’ve made! This recipe requires no canned soups or mayo! This scrumptious dish has amazing layers of lush chicken and broccoli in rich, creamy, and delightful cheese sauce topped with an impressive golden crispy panko!

INGREDIENTS

2 tbsp olive oil, divided

1 1/2 pounds of chicken breast, chopped into bite-size pieces

1 16-20-ounce bag of broccoli florets

3 tbsp unsalted butter, divided

1/3 c. all-purpose flour

2 c. low sodium chicken broth, divided

2 c. milk

1 1/2 tsp Dijon mustard

2 tsp bouillon

1 1/2 tsp Worcestershire sauce

1 teaspoon EACH onion powder, garlic powder, and dried parsley

1 1/2 c. freshly grated sharp cheddar cheese divided

1/2 c. freshly grated Parmesan cheese

1/4 teaspoon EACH salt, pepper, paprika

1/2 c. sour cream

1/2 tsp ground cumin

1/4 tsp pepper

1 tbsp cornstarch

PANKO TOPPING (OPTIONAL):

1 tbsp extra virgin olive oil

3/4 c. panko breadcrumbs

1 tbsp melted butter

HOW TO MAKE CHICKEN DIVAN

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, lightly grease a 9 x 13-inch pan.

Step 2: Place the chicken on a cutting board and pat them dry using a paper towel. Sprinkle the chicken with 1/4 tsp of each salt, pepper, and paprika. Toss to coat and set aside.

Step 3: To a large skillet, heat 1 tbsp oil over medium-high heat. Once the hot is very hot, add the broccoli and cook for about 30 seconds. Pour in half c. of the chicken broth. Put the lid on and adjust the heat to medium. Steam the broccoli for about 2 minutes until tender but not limp. Into the prepared pan, transfer the broccoli in an even layer.

Step 4: Melt 1 tbsp butter in the same skillet over medium heat. Adjust the heat to medium-high. Then, add the chicken in one layer and cook for about 1 minute, undisturbed. After a minute, stir and continue to cook the chicken until completely cooked. On top, evenly layer the broccoli.

Step 5: In the same skillet, melt another 2 tbsp butter with 2 tbsp olive oil on medium heat. Stir in the flour and cook for a minute. Adjust the heat to low and slowly stir in the rest of the 1 1/2 c. chicken broth and 1 c milk. Into the rest of the 1 c. milk, add the cornstarch and stir well. Add this to the skillet along with the Dijon, Worcestershire sauce, chicken bouillon, and all spices/seasonings.

Step 6: While stirring constantly, bring the sauce to a boil. Once boiling, decrease the heat to a simmer, stirring occasionally until thickened. Take off the heat and stir in half c cheddar and Parmesan cheese. Add the sour cream and whisk well until incorporated. Over the chicken and broccoli, pour the sauce, spreading it into an even layer. On top, sprinkle 1 c cheddar cheese.

PANKO TOPPING:

Step 7: In a medium skillet, melt the butter in olive oil on medium heat. Then, stir in the panko. Cook until golden brown. Then, sprinkle this over the cheese. Using foil, tent the Chicken Divan. Place in the preheated oven and bake for about 30 minutes until hot, bubbly, and the cheese has melted.

Step 8: Remove from the oven when done and serve right away over rice or mashed potatoes. Enjoy!

NOTES:

To prep in advance: Following the recipe to the point of baking, assemble the casserole. Using foil, tent the chicken Divan and keep it in the fridge. On the counter, allow the chicken divan to rest when ready to make while preheating the oven.

Then, bake at 350 degrees for 35 minutes or until bubbly around the edges and the chicken Divan is completely heated.

Make sure not to overcook the chicken as it is also going to bake in the oven. In this recipe, you can also use chicken thighs in place of chicken breasts. Shredded rotisserie chicken is also an option (about 3 c.).

For this recipe, I use fresh broccoli. I do not use frozen broccoli as it tends to end up mushy and watery. Before transferring the steamed broccoli to a 9 x 13-inch casserole dish, make sure to drain them well. This will prevent the sauce from getting watery.

I recommend using only freshly grated cheeses.

I only use half c. sour cream, but you are welcome to add more. I prefer full-fat sour cream as it melts easier than nonfat.

Please do not skip the panko crunch! Toasting is not required. If desired, you can directly top the chicken Divan with panko, although it will not get as crispy.

TO FREEZE:

Assemble the chicken Divan as directed to the point of baking. Right before baking, add the panko for crispier panko or you can add the panko for a 100% assembled Chicken Divan. Allow the Chicken Divan to cool fully from the warm sauce before securely wrapping it with plastic wrap, then aluminum foil. Put a label and freeze for up to 3 months. Thaw in the fridge for 24 hours when ready to eat and bake for 40 to 45 minutes at 350 degrees, uncovered, until hot and bubbly.

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CHICKEN DIVAN

This is the best Chicken Divan I've made! This recipe requires no canned soups or mayo! This scrumptious dish has amazing layers of lush chicken and broccoli in rich, creamy, and delightful cheese sauce topped with an impressive golden crispy panko!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Course

Cuisine American

Servings 8 people

Ingredients

  

• 2 tbsp olive oil divided
• 1 1/2 pounds of chicken breast chopped into bite-size pieces
• 1 16-20- ounce bag of broccoli florets
• 3 tbsp unsalted butter divided
• 1/3 c. all-purpose flour
• 2 c. low sodium chicken broth divided
• 2 c. milk
• 1 1/2 tsp Dijon mustard
• 2 tsp bouillon
• 1 1/2 tsp Worcestershire sauce
• 1 teaspoon EACH onion powder garlic powder, and dried parsley
• 1 1/2 c. freshly grated sharp cheddar cheese divided
• 1/2 c. freshly grated Parmesan cheese
• 1/4 teaspoon EACH salt pepper, paprika
• 1/2 c. sour cream
• 1/2 tsp ground cumin
• 1/4 tsp pepper
• 1 tbsp cornstarch
• PANKO TOPPING OPTIONAL:
• 1 tbsp extra virgin olive oil
• 3/4 c. panko breadcrumbs
• 1 tbsp melted butter

Instructions

 

• Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, lightly grease a 9 x 13-inch pan.
• Place the chicken on a cutting board and pat them dry using a paper towel. Sprinkle the chicken with 1/4 tsp of each salt, pepper, and paprika. Toss to coat and set aside.
• To a large skillet, heat 1 tbsp oil over medium-high heat. Once the hot is very hot, add the broccoli and cook for about 30 seconds. Pour in half c. of the chicken broth. Put the lid on and adjust the heat to medium. Steam the broccoli for about 2 minutes until tender but not limp. Into the prepared pan, transfer the broccoli in an even layer.
• Melt 1 tbsp butter in the same skillet over medium heat. Adjust the heat to medium-high. Then, add the chicken in one layer and cook for about 1 minute, undisturbed. After a minute, stir and continue to cook the chicken until completely cooked. On top, evenly layer the broccoli.
• In the same skillet, melt another 2 tbsp butter with 2 tbsp olive oil on medium heat. Stir in the flour and cook for a minute. Adjust the heat to low and slowly stir in the rest of the 1 1/2 c. chicken broth and 1 c milk. Into the rest of the 1 c. milk, add the cornstarch and stir well. Add this to the skillet along with the Dijon, Worcestershire sauce, chicken bouillon, and all spices/seasonings.
• While stirring constantly, bring the sauce to a boil. Once boiling, decrease the heat to a simmer, stirring occasionally until thickened. Take off the heat and stir in half c cheddar and Parmesan cheese. Add the sour cream and whisk well until incorporated. Over the chicken and broccoli, pour the sauce, spreading it into an even layer. On top, sprinkle 1 c cheddar cheese.
• PANKO TOPPING:
• In a medium skillet, melt the butter in olive oil on medium heat. Then, stir in the panko. Cook until golden brown. Then, sprinkle this over the cheese. Using foil, tent the Chicken Divan. Place in the preheated oven and bake for about 30 minutes until hot, bubbly, and the cheese has melted.
• Remove from the oven when done and serve right away over rice or mashed potatoes. Enjoy!

Notes

To prep in advance: Following the recipe to the point of baking, assemble the casserole. Using foil, tent the chicken Divan and keep it in the fridge. On the counter, allow the chicken divan to rest when ready to make while preheating the oven.

Then, bake at 350 degrees for 35 minutes or until bubbly around the edges and the chicken Divan is completely heated.

Make sure not to overcook the chicken as it is also going to bake in the oven. In this recipe, you can also use chicken thighs in place of chicken breasts. Shredded rotisserie chicken is also an option (about 3 c.).

For this recipe, I use fresh broccoli. I do not use frozen broccoli as it tends to end up mushy and watery. Before transferring the steamed broccoli to a 9 x 13-inch casserole dish, make sure to drain them well. This will prevent the sauce from getting watery.

I recommend using only freshly grated cheeses.

I only use half c. sour cream, but you are welcome to add more. I prefer full-fat sour cream as it melts easier than nonfat.

Please do not skip the panko crunch! Toasting is not required. If desired, you can directly top the chicken Divan with panko, although it will not get as crispy.

TO FREEZE:

Assemble the chicken Divan as directed to the point of baking. Right before baking, add the panko for crispier panko or you can add the panko for a 100% assembled Chicken Divan. Allow the Chicken Divan to cool fully from the warm sauce before securely wrapping it with plastic wrap, then aluminum foil. Put a label and freeze for up to 3 months. Thaw in the fridge for 24 hours when ready to eat and bake for 40 to 45 minutes at 350 degrees, uncovered, until hot and bubbly.