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This chicken divan recipe is a delicious way to dress up chicken, and it is perfectto serve for a special occasion or dinner party.
A while backI did a little tribute to my mom for Mothers’ Day, and I mentioned that I was going to be making over one of her signature dishes – chicken divan. Today I thought I would update and republish this since we are in the heart of comfort food and casserole season.
Before I share the modifications, let me just say that I will eat my Mama’s version of this recipe any time she is willing to make it for me.
I like to experiment with different ingredients sometimes to make a new twist on an old recipe. And that is exactly what I did here. 😎
Mom’s Original Chicken Divan Recipe
Here is her original chicken divan recipe…the YOLO recipe, if you will. 🙂
I just snapped a photo ofher recipe card, as not to confuse Google with two recipe schema in one post. 🤓😜 #FoodBloggerProblems
Recipe Modifications
And now let me tell you how I tweaked my mom’s chicken divanrecipe. It’s like my own little version of Not My Mama’s Meals. 🙂
So the first thing I did was divide her recipe in half.
Second, I switched out the canned cream of chicken soup for a homemade cream condensed soup.
Third, I switched out the processed cheese from my mom’s dish with real Fontina cheese. YUM.
Last, I made it a little easier by taking advantage of some food prep by using precooked chicken. I used my instant pot shredded chickenas the base for this recipe. Instead of shredding it, I cut it into bite-sized pieces. You could also use store-bought rotisserie chicken.
It was a WIN, y’all! This was SO good!👏🏻🤗
How to make chicken divan
First, gather your ingredients.
Ingredients
To make this chicken divan recipe, you will need the following ingredients.
- butter
- flour
- chicken stock
- milk
- garlic salt
- pepper
- sour cream (regular or light, but NOT fat free)
- cooking sherry
- fontina cheese
- cooked broccoli florets
- cooked shredded chicken
Making chicken divan
Preheat oven to 375 degrees.
Meanwhile, fill a small pot with 1 inch of water, and add the broccoli florets.
Bring water to a boil; reduce heat, and put the lid on for four minutes. Remove the broccoli from the heat, and drain; set aside.
In a large skillet, melt the butter over low heat (about 1.5 – 2 minutes). Add flour, and stir to combine; cook for about a minute on low.
Add the milk, chicken broth, garlic salt, pepper and cooking sherry, and whisk to combine. Cook on medium low until thickened, about 2 minutes.
Stir in the cheese and sour cream. Turn off the heat, and continue to stir until the cheese chunks melt.
Spray a 2.5 quart casserole dish with cooking spray. Sprinkle in the shredded chicken and cooked broccoli evenly.
Pour the cheese sauce mixture over the chicken and broccoli, and sprinkle with a bit of paprika (about 1/8 teaspoon) for garnish.
Bake at 375 until bubble and golden, about 24 minutes.
Remove from the oven, and serve over cooked rice.
I hope y’all enjoy the chicken divan recipe! Be sure and let me know if you try it.
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
- I used a 2.5 quart oval casserole dish from this CorningWare set.
- I used thissmall pot with lid to steam the broccoli.
- I used a medium mesh strainer to drain the broccoli.
- Whisk to make the roux.
- You’ll also need tohavesome pre-cooked chicken, such as my instant pot shredded chicken, store-bought rotisserie chicken, ormy basic shredded chicken ahead of time.
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4.75 from 8 votes
Chicken Divan
This chicken divan is a great way to dress up chicken, and it is perfect for a special occasion or dinner party.
Course Main Course
Cuisine American
Keyword casserole, chicken, chicken divan, divan
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes
Servings 6 servings
Calories 254 kcal
Author Marjorie @APinchOfHealthy
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/3 cup chicken stock
- 1/4 cup milk I used 1%
- 1/4 teaspoon garlic salt
- dash of pepper
- 1/2 cup sour cream (regular or light, but NOT fat free)
- 1.5 Tablespoon cooking sherry
- 3/4 cup fontina cheese torn or chopped into small chunks, 132 grams
- 2 cups cooked broccoli florets
- 16 ounces of my cooked shredded chicken
Instructions
-
Preheat oven to 375 degrees.
-
Fill a small pot with 1 inch of water, and add the broccoli florets.
-
Bring water to a boil; reduce heat, and put the lid on for four minutes.
-
Remove the broccoli from the heat, and drain; set aside.
-
In a large skillet, melt the butter over low heat (about 1.5 – 2 minutes)
-
Add flour, and stir to combine; cook for about a minute on low.
-
Add the milk, chicken broth, garlic salt, pepper and cooking sherry, and whisk to combine.
-
Cook on medium low until thickened, about 2 minutes.
-
Stir in the cheese and sour cream.
-
Turn off the heat, and continue to stir until the cheese chunks melt.
-
Spray a 2.5 quart casserole dish with cooking spray.
-
Sprinkle in the shredded chicken and cooked broccoli evenly.
-
Pour the cheese sauce mixture over the chicken and broccoli, and sprinkle with a bit of paprika (about 1/8 teaspoon) for garnish.
-
Bake at 375 until bubble and golden, about 24 minutes.
-
Remove from the oven, and serve over cooked rice.
Recipe Video
Recipe Notes
Nutrition information is approximate and was calculated using a recipe nutrition label generator. (Rice is not included in nutrition information.)
Nutrition Facts
Chicken Divan
Amount Per Serving
Calories 254 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 88mg29%
Sodium 398mg17%
Potassium 440mg13%
Carbohydrates 5g2%
Sugar 2g2%
Protein 22g44%
Vitamin A 615IU12%
Vitamin C 28.1mg34%
Calcium 141mg14%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Note: Chicken Divan originally appeared on A Pinch of Healthy October 8, 2017. It has been updates with new photos. Here is what it used to look like.
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