Chicken Divan from scratch is about to become your favorite chicken casserole!
This Chicken Divan is the BEST ever with no canned soups or mayo! Just layers of juicy chicken and tender broccoli in the most flavorful rich, creamy cheese sauce all topped with golden crispy panko. This Chicken Divan is a quick and easy casserole perfect for all those busy nights and you can prep it entirely ahead of time and bake until warm and bubbly at dinner time!
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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.
Variations on recipe for Chicken Divan
You can adapt this Chicken Divan to make other chicken casserole recipes.
- 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.
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.
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
How Do you Reheat Chicken Divan?
To reheat Chicken Divan in the oven, cover the casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly.
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.
Can I freeze this Chicken Divan Recipe?
Yes! This Chicken Divan is super convenient to double when making so you can serve one for dinner now and have one for later.
To Freeze Chicken Divan:
- Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
- Let Chicken Divan cool completely (not from baking but from the warm sauce).
- Wrap casserole securely with plastic wrap, then with aluminum foil.
- Label and freeze for up to 3 months.
- When ready to eat, thaw Chicken Divan in the refrigerator for 24 hours.
- Bake uncovered at 350 degrees for 40-45 minutes, or until hot and bubbly.
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.
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.
Chicken Divan FAQs
Yes, just don’t call it Chicken Divan! The dish will be extra saucy and missing the delightful textured broccoli, so I suggest swapping in a different vegetable or cooked grain like wild rice or brown rice.
Chicken Divan is a classic American casserole dish that is believed to have been created in the early 1930s or 1940s. The most widely accepted origin story attributes the creation of Chicken Divan to the chef of the Divan Parisienne Restaurant in the Chatham Hotel, New York City who was looking for a new and elegant way to prepare chicken. The dish was named after the restaurant, with “divan” referring to the name of the establishment.
Chicken Divan is pronounced “chik-uhn DEE-van.” The “d” in “divan” sounds like “d” in “dog,” and the “i” is pronounced like “i” in “bit.” The stress is on the first syllable, so it’s “DEE-van.”
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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Broccoli Chicken Divan Recipe
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Ingredients
- 1 1/2 lbs. chicken breast chopped into bite size pieces
- 1/4 tsp EACH salt, pepper, paprika
- 1 16-20 oz. bag broccoli florets
- 3 tablespoons unsalted butter divided
- 2 tablespoon olive oil divided
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth divided
- 2 cups milk
- 1 tablespoon cornstarch
- 2 teaspoons chicken bouillon
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 tsp EACH onion pwdr, garlic pwdr, dried parsley
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 1/2 cups freshly grated sharp cheddar cheese divided
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup sour cream
Panko Topping (optional)
- 3/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9×13 pan with nonstick cooking spray.
- While the chicken is still on the cutting board, dab with a paper towel then toss with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika. Set aside.
- 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. Transfer broccoli to prepared pan in an even layer.
- To the now empty skillet, melt one tablespoon butter (may sub olive oil) over medium heat. Increase heat to medium high and add chicken in a single layer and sear for one minute without moving chicken then continue to cook and stir chicken until cooked through. Evenly layer chicken on top of broccoli.
- 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 remaining 1 ½ cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 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 cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended. Pour sauce over chicken and broccoli and spread into an even layer. Top with remaining 1 cup cheddar cheese.
Panko topping:
- Serve Chicken Divan over mashed potatoes or rice.
Video
Notes
- Prep Ahead: 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.
- Chicken: Take care not to overcook your chicken because it is also going to bake in the oven. You are welcome to use chicken thighs instead of chicken breasts. 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. Take care you drain your broccoli well after steaming before transferring it to a 9×13 casserole dish or the excess moisture can make your sauce watery.
- Cheese. Please only use freshly grated cheeses because the pre-shredded varieties don’t melt nearly as well – especially Parmesan.
- Sour Cream. 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! You are welcome to add your panko directly to the top of your Chicken Divan without toasting first and then broil at the end of baking, but it will NOT get as crispy. This method always leaves me wanting crispier panko. Toasting your panko first is gold.
To Freeze Chicken Divan:
- Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
- Let Chicken Divan cool completely (not from baking but from the warm sauce).
- Wrap Chicken divan securely with plastic wrap, then with aluminum foil.
- Label and freeze for up to 3 months.
- When ready to eat, thaw Chicken Divan in the refrigerator for 24 hours.
- Bake uncovered at 350 degrees for 40-45 minutes, or until hot and bubbly.
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shar says
I only bought pre shredded cheese darn!!! Why put cornstarch in the milk? Would flour work instead? Can’t wait to try this one out!
Jen says
The cornstarch thickens the milk instead of using heavy cream. You could try 2 tablespoons of flour instead. Enjoy!
Maureen says
Had leftover roast chicken to use and found this recipe. I tossed the cooked roast chicken with the indicated salt, pepper and paprika and quickly sautéed in the pan before adding to the broccoli. Other than that, I followed the recipe exactly. Family loved it. Moved to my keeper recipes.
Jen says
Yay! Thank you so much, Maureen! I am so happy it’s a keeper and was such a hit with everyone!
Kate says
I have to say I never thought I would make chicken divan without a can of cheddar soup and a can of broccoli soup (so bad for you). It was absolutely delicious! However as a tradition I had to add cauliflower and carrots too. So thrilled with the awesome flavours and served over mashed potatoes to take advantage of the creamy sauce. A keeper in my books…thanks!
Jen says
Thank you so much, Kate! I am so glad it is a keeper! Your addition of cauliflower and carrots sounds delicious! I hope you have a great weekend and find more recipes to enjoy!
Annie Bingham says
Delicious- but I did sub curry in place of cumin. I’m pretty sure that’s what you meant to be in the recipe, right?
Jen says
I’m so glad you liked it! I use cumin but curry is tasty too 😉
Debbie says
This was a huge hit in my house. I will definitely be making it again. My son was visiting and said he loved the flavour. The only change I made was doubling up on the Worcestershire sauce and Dijon mustard and spices. Made for great leftovers as well.
Jen says
Thanks Debbie, I’m so pleased everyone loved it! I love that you love an extra punch of flavor, my kind of woman!
Sheri says
I made this today. Stuck to the directions, didn’t add/subtract ingredients. It was superb! This is going to be on my “comfort food” list. I also made salsa chicken recently and it’s a close second to this! Thanks for sharing.
Jen says
Hi Sheri! I am thrilled to hear that you are enjoying my recipes! Thank you so much for your glowing review!
Sandra says
My family loved it. I used both broccoli and cauliflower. It took more time to prepare than I expected, but the results were worth the extra effort. My picky 16 year old grandson loved it! The panko topping made it special tasting and looking. We ate it just as is and did not need to put it over rice, pasta, or potatoes. Thanks for a keeper recipe.
Jen says
Thank you so much, Sandra, I am so glad it was worth the extra effort! I am thrilled that it’s a keeper!! I hope you have a wonderful weekend and find more recipes to enjoy!
Kathie Janseen says
No doubt,…Absolutely amazin! I also never thought I’d get the same creaminess without that nasty cream of whatever soup. Far exceeds. It is amazing!
Jen says
Yay! I am so happy you enjoyed this recipe! Thank you so much for the great review, Kathie!
Kathie Janssen says
Absolutely the best thing I’ve made in a long time. I wanted that comfort food like I used to make, but I won’t use soup. This recipe is wonderful! So glad to have found it, and your site!
Jen says
Welcome to my site, Kathie! I’m absolutely thrilled this recipe was a winner! I hope you are having a wonderful week and find more recipes to enjoy!
CR says
delicious!! what are the macros/
Jen says
Thank you! I don’t have nutritional information, sorry for the inconvenience!
Aimee Wyman says
By far my favorite Chicken Divan Recipe! I was brought up making it with canned soup, and never again!! I have made it several times! Thank you!
Jen says
I’m so glad that you love it!
Carin Milligan says
Dear Ms Jennifer,
I made this tonight and it was magnificent! I like trying a new dish 8nce a week and this caught my eye. I added onions and mushrooms cooked in white wine and butter and added it to the broccoli layer. Thank you for the recipe!
P.S. I worked in the transplant program at Stanford Health Care in California for 41 years. I send you blessings.
Take care, Carin Milligan
Jen says
Your additions sound amazing! I’m so glad that you gave it a try! Thank you for your work, I’m sure you were an angel to so many!
Julie says
I’m so very happy to have found this recipe. It’s much closer to the way my mother made it long ago — she was NOT a believer in canned soup, so she always made a homemade mornay sauce. I also love the seasoning tweaks, like adding cumin (which I love). I’m making it tonight, and really looking forward to it!
Jen says
I’m so happy to hear that it was like your mothers! Hope your meal was delicious!❤️
Nancy says
I love this dish! Only thing different is I poached the chicken breast and chicken stock and a little white wine with a bay leaf and some peppercorn and then shredded it and Strained the liquid and used it as the stock. Other than that perfecto!! Definitely a yummy change up from pasta or other meat and potato dishes.
Jen says
Yum! I’m so glad that you enjoyed this!
Anne says
This was super fun to make. First time for me to make a cheesy sauce and whisk away all my worries. 😀
Family loved it without a foundation of rice or mashed potatoes. I instead toasted a loaf of ciabatta (sliced and buttered and baked with the casserole in a separate pan, then broiled a little at the end. This bread was used to wipe up all the drippings and added more textural crisp to the dish. A real treat. Thanks so much!
Jen says
I’ve never tried it with bread, but that sounds amazing! I’m so glad you loved it!
Darlene in Nova Scotia says
As soon as I saw the title of the website I knew this would be delicious. Have tried other recipes here and all are yummy. I am just about to make this delicious looking recipe for supper. I’m so pleased to find it “with no canned soup in it”. Don’t see any mention of the sour cream in the instructions, will put it in the sauce of course. I love that there is loads of flavour added with the spices. This is going to be tasty tasty, can’t wait to gobble it up with a side of rice and salad. Thanks for sharing the recipe. Have a wonderful day.
Jen says
You can find it in step 6! Whisk it in after you add the cheese. Thank you for trying so many recipes, I hope this one is delicious!
Miranda says
This was so good! I subbed plain Greek yogurt with no sugar to add in even more protein and it tasted just as good as with sour cream!
Jen says
I’m so happy you enjoyed it and got in your protein!