I’ve always loved the comforting blend of tender chicken and crisp broccoli in Chicken Divan, but it wasn’t until I perfected the homemade sauce that it became a standout dish. The key lies in balancing the richness of the cream with a hint of sherry and Dijon mustard. If you’re looking for a classic recipe that elevates this casserole beyond the ordinary, you’ll want to see how it all comes together.
Recipe
This Chicken Divan recipe will completely change the way you think about classic comfort food—trust me, it’s a game-changer. Imagine tender chicken and crisp broccoli smothered in a creamy, cheesy sauce with just a hint of curry for that extra depth of flavor. It’s baked to golden perfection, creating a dish that’s both indulgent and satisfyingly hearty.
I’ve been making this recipe for years, and it’s always a hit, whether I’m serving it for a cozy family dinner or bringing it to a potluck where it disappears faster than you can say “seconds.” What sets it apart? Freshly grated cheese and a homemade sauce that elevate it far above anything you’d find in a box.
The result is creamy, cheesy, and utterly irresistible, with a texture that’s perfectly balanced between comforting and decadent. Even if you’re not usually the cook-from-scratch type, this dish is so straightforward and foolproof, you’ll feel like a pro. Don’t settle for mediocre—this Chicken Divan is worth every minute in the kitchen.
Ingredients
For the creamiest, most flavorful Chicken Divan, quality ingredients make all the difference. Fresh broccoli and real Parmesan are non-negotiables—they give the dish its signature depth.
Don’t skip the sherry (or swap wisely); it’s the secret to balancing the richness. Here’s what you’ll need:
For the Chicken & Broccoli Base:
- 2 cups cooked chicken breast (shredded or diced; rotisserie chicken works great for a shortcut)
- 4 cups fresh broccoli florets (avoid frozen—it gets mushy)
- 1 tbsp olive oil (for sautéing; butter works too for extra richness)
For the Creamy Sauce:
- 3 tbsp butter (must be real butter, not margarine)
- 1/4 cup all-purpose flour (for thickening; gluten-free 1:1 flour works in a pinch)
- 1 1/2 cups whole milk (2% can sub, but whole milk makes it luxuriously creamy)
- 1/2 cup chicken broth (homemade or low-sodium store-bought)
- 1/4 cup dry sherry (or sub with white wine or 1 tbsp lemon juice + 1 tsp sugar)
- 1 tsp Dijon mustard (adds tang; yellow mustard in a pinch, but reduce by half)
- 1/2 tsp garlic powder (fresh minced garlic works too—use 2 cloves)
For the Cheesy Topping:
- 1/2 cup grated Parmesan cheese (freshly grated—pre-shredded won’t melt as smoothly)
- 1/2 cup shredded sharp cheddar (Gruyère or Swiss are delicious swaps)
- 1/4 cup panko breadcrumbs (for crunch; regular breadcrumbs work but won’t be as crispy)
Little Wins:
- Pinch of nutmeg (brightens the sauce—trust us!)
- Fresh parsley (for garnish; adds color and freshness)
How to Make the Best Classic Chicken Divan Recipe
– Sprinkle shredded cheddar cheese on top – Full-fat cheese melts better and creates a gooey layer.
For extra crunch, mix in breadcrumbs or crushed crackers with the cheese.
– Bake for 25-30 minutes until bubbly and golden – The edges should be lightly browned, and the center hot.
If the top isn’t crispy enough, broil for 1-2 minutes (watch closely to prevent burning).
– Let rest 5 minutes before serving – This allows the sauce to thicken slightly.
Serve over rice or noodles to soak up the creamy goodness.
Pro Tip: Double the sauce if you prefer a saucier dish.
For a lighter version, swap mayo for Greek yogurt and use low-sodium soup.
Watch Out: Don’t overcook the broccoli initially—it continues softening in the oven.
If using frozen broccoli, thaw and pat dry to avoid excess moisture.
Nutrition
This homemade Chicken Divan recipe offers a balanced mix of proteins, fats, and carbohydrates. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 480 mg |
Chef Tips
When preparing Chicken Divan, I’ve found that browning the chicken first adds depth to the dish’s flavor.
Use a mix of fresh broccoli and blanched florets for the best texture.
I always whisk in a touch of Dijon mustard to the sauce for a subtle tang.
For a crispy topping, toast breadcrumbs with grated Parmesan before baking.
Don’t overcook the chicken—it should stay juicy.
