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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Maureen Dempsey says
Could your chicken divan recipe be made ahead and frozen?
What would you suggest that would make great freezer meals?
Thanks-
Maureen
Jen says
Yes, I should have included that, I’ll add it right now! You can absolutely freeze this chicken divan!
Stephanie S. says
This Divan is divine ! Made this lovely dinner tonight and what a wonderful comfort food it is. The homemade sauce is absolutely scrumptious. Thank you for another winning recipe and the extra effort & steps to make a homemade sauce versus the recipes using the canned stuff, is well worth the time. I’ve made several divan recipes and this is by far the best. I served with a rice pilaf on the side but I’m sure the mash potatoes as suggested would be fantastic. Husband and kids approved 🙂
Jen says
I’m thrilled this was the best Chicken Divan you’ve made and the whole family loved it! Thank you for taking the time to comment Stephanie!
Layne says
I was nervous to make this bc Jesse had this once before that someone else made and he wasn’t a fan. I on the other hand consider this the taste of family dinner as a kid. The sauce is leaps and bounds better than canned soup and the Panko is a total win. Also, jesse kept telling me how good it was and went back for seconds and possibly thirds (whoa). Thank you for recreating this childhood fav!
Jen says
I’m honored (and relieved) I could transform Jesse into a Chicken Divan lover! It’s always a lofty challenge to recreate a childhood favorite, so I’m so pleased this was a win! Thanks Layne!
Jamie says
I made this using a rotisserie chicken and served it over mashed potatoes- my husband LOVED it! Thanks for the recipe- adding to the rotation 🙂
Jen says
It’s always an honor when a recipe is “rotation worthy!” Thanks Jamie!
Lynda K says
Wowza! This is one great recipe. Made it for the first time tonight and the flavors and creaminess of the sauce were so yummy! I think next time I would like to try it with rotisserie chicken to cut down on a step. I also think it would be great with shrimp. Hubs loved it too so this is definitely a keeper!
Jen says
Wahoo, thanks Lynda, I’m so pleased it was such a hit with you and your husband! A rotisserie chicken is always a great time saver – I practically always have one in my fridge! Love the idea of shrimp…drooling already!
Deb says
If I were to make this with cooked brown rice, should I double the sauce?
Jen says
It is already saucy because it is meant to be served over rice or potatoes, so I guess it depends on the amount of rice and how saucy you want it. I don’t think you would need to double it but you could 1.5X it. Enjoy!
Diane egan says
Can this be made gluten free by just using corn starch with no flour?
Jen says
Hi Dianne, I haven’t tried it with just cornstarch due to consistency issues but you could certainly try! I would use 2 1/2 tablespoons in place of the flour and plus the existing 1 tablespoon for a total of 3 1/2 tablespoons. I hope that helps!
Kelly Pogue says
I am not a fan of dijon mustard and only like sour Curran when it is mixed in well to compliment the flavors. Any idea for substitutes or possibly leave out the Dijon?
Jen says
Hi Kelly, you can just omit the Dijon, enjoy!
Brianna says
I made this last night and both hubby and I loved it. I’m glad it wasn’t too “tangy” or “spicy” for my children, although if I was making it just for myself, I think I wouldn’t mind a bit more kick, but it is so good as is! I added some cauliflower as well since when I put the broccoli in the dish, it didn’t seem like there was enough. I LOVED having the cauliflower in there too – it went so well with the cheesy sauce. I used a head of broccoli though, so it may have been less than the pre-chopped bag. I think I will try it next time with rotisserie chicken as well, to save a bit of time. Thanks for another amazing recipe!
Jen says
Hi Brianna, I’m so pleased this Chicken Divan was a hit with both you and your husband! Your addition of cauliflower sounds delicious too!
Sue says
Hi, just wondering why you don’t use sherry in the chicken divan?
Jen says
Hi Sue, I don’t think it needs it but you are welcome to add some if you would like 🙂
Noyan Aktug says
Thanks for this recipe. I pretty much had all the ingredients for Chicken Divan, except for a Cream of Something soup, so I was happy to come across your recipe (I prefer stuff from scratch or nearly so, anyway). The results were very good. I added a teaspoon or so of turmeric to mine and when I found that my sour cream was past it’s expiration, I used a 1/4 cup of yogurt and 1/4 cup of mayonnaise as a replacement. Also used rotisserie chicken (so much for scratch, haha!). Thanks again.
Jen says
You are so welcome Noyan and I love your addition of tumeric!
Cari says
Hi Jen! I have made so many of your recipes that it’s a joke around the table when I explain “this is a recipe from that one lady” and everyone knows what I’m talking about! I don’t think I have found a recipe yet that we haven’t loved, but this recipe hands down (so far) is the winner. Even my very picky 6 year old nephew asked for seconds! This was maybe not my best choice for a weeknight dinner but everyone agreed the wait was more than worth it. All agreed this was definitely a keeper! We served with butter bow tie noodles and argued over who gets the leftovers for lunch tomorrow! Thanks for the amazing recipes!
Jen says
LOL! I’m honored to be “that one lady” and thrilled you are loving my recipes! We must have the same palate because this Chicken Divan is one of my favorites ever too! Thanks so much for taking the time to comment Cari and making my day!
Amanda says
I made this tonight and it was incredible!! I substituted gyuere cheese for the Parmesan because my hubby doesn’t like parm (can you imagine that?!). It came out PERFECT
The kids even liked it…. which is saying something in my house!!
Jen says
mmmmm, you can never go wrong with Gruyere cheese, great substitution! I’m so happy everyone loved it, thank you!
Jennifer Fulk says
This recipe is so amazing and delicious! I follow it exactly only leaving out the cumin. Guess what we like to serve with these the best? Baked potatoes! This recipe was made for them. Thank you for the best recipe for chicken divan!
Jen says
Wahoo! I’m thrilled this was the “best chicken divan recipe,” thanks Jennifer! I have actually never tried chicken divan with baked potatoes, only mashed potatoes – I’m definitely going to have to try that next time!
Tresa Hardister says
Jen, thank you so much for this recipe. I loved it! It is the BEST Chicken Divan. I liked making Chicken Divan back in the 80’s (with cream of chicken soup) when I was a single working woman. Over the years of cooking for my family, I learned to cook healthier and better tasting-recipes and purged all my cream-of-soup recipes.
Something reminded me of that old chicken divan recipe last week and I knew I would be able to find a made-from-scratch recipe on the internet. My cooking greatly improved with the advent of the internet.
I found this recipe right away and am so thankful I did. What makes this recipe the BEST is the homemade cream of chicken soup. It is fantastic. I can’t wait to use this sauce in other delicious ways.
Jen says
You are so welcome Tresa, I’m thrilled you found the “BEST” Chicken Divan recipe! I hope you enjoy exploring my site and find many new favorites!
Julie says
SUCH a delicious sauce – thank you so much! My old (canned soup) recipe called for curry rather than cumin, so I used that instead; it turned out perfectly; one of the great comfort foods.
Jen says
I’m so happy you loved it Julie, thank you!
Julie says
Oh, I almost forgot – also substituted whole milk greek yogurt.
Jen says
Great substitute! I’m happy it turned out just as delicious with Greek yogurt!
Vicki says
I’m very much like the person above, i.e., “that lady”. Your recipes are the only ones I can trust to truly deliver the goods. Thanks for this great chicken divan (and all the others).
Jen says
Ah, thank you SO MUCH Vicki! Your kind words mean so much to me! I’m honored your loving (and trust!) my recipes!
Janani says
I tried this yesterday for the first time,quite nervously as I was having people over in a couple of hours and it turned out great!! Everyone loved it.Thanks for the detailed instructions, quite helpful!!
Jen says
You’re so welcome Janani, I’m so pleased it was a hit and you found the instructions helpful! Thank you for taking the time to comment!
Laura Pitts says
I love this recipe and have made it several times to rave reviews. However, I respectfully refute the published “20 minute prep time.” It takes that long just to stir the delicious homemade soup/sauce! This takes me an hour to make, no ifs, ands, or buts about it, but it is flipping delicious!
Jen says
I’m so happy you love it Laura! The prep time is separate from the cooking time, so combined it is 60 minutes.
Suzanne King says
Made Chicken Divan last night and ….. SO DELICIOUS!! Thanks Jen will definitely be making this again … and again .. and again!!
Jen says
Thanks so much Suzanne! I’m so happy to hear it’s a new favorite!
Tash says
I made this tonight and it was absolutely amazing!
Can’t wait to eat the leftovers tomorrow. Thanks for this comforting recipe! Xx
Jen says
You’re so welcome Tash! I’m so pleased you loved it! Give me all the comfort food! xo
Jeff says
I have been using the “Kathie Lee Gifford” version for years and saw your scratch version. It was worth every ounce of effort and the family was amazed.
Thank you so much!
Jeff
Jen says
YAY! I love hearing it blew the family away! Thanks Jeff!
Lisa says
My family loved this recipe! This is reminscent of the comfort food from my childhood but tastes much better without canned cream of broccoli soup.
I skipped the paremsan cheese since there was already so much rich dairy. It was still delicious.
Next time, I will not sautee and steam the broccoli. It was well cooked and I don’t think it was needed. But we will definitely make this again for chilly nights.
Jen says
Yessss, so many memories of Chicken Divan growing up! I’m so pleased your family loved it – hopefully the start of fond memories for them!
JoAnn says
Made this tonight for dinner, it was delicious!! I will definitely keep this recipe in my rotation!
Jen says
Thank you JoAnn, I’m so pleased it was a winner!
Laura Miller says
Made this last night and it was amazing. The cheese sauce was the best!
Jen says
Thank you so much Laura!
Ashley says
Made this tonight and it was amazing! I substituted Greek yogurt for the sour cream, and it was great. It probably would have been thicker if I used sour cream, but my husband and I loved it all the same.
Jen says
Thanks Ashley! I’m so happy you loved this Chicken Divan recipe so much! Thank you also for sharing that it worked well with Greek yogurt, I’m sure readers will appreciate your expertise!
Shanna says
Hi Jen! I love your recipes! For this one, do you think roasted broccoli would be good instead of steamed broccoli? Thank you!
Jen says
Yes! I think roasted broccoli would be tasty as long as it’s cooked until it’s quite tender. Please let me know how it goes!
Ali G says
Great success making this gluten free. Use Bob’s 1 to 1 gluten free flour and gluten free bread crumbs and my non-gluten free family members loved it! Fantastic recipe! Love not using canned soup!
Jen says
Yesss! I’m thrilled this was a success with gluten free ingredients! I’m sure other readers will appreciate your helpful review, thanks Ali!
Mary says
I made this recipe last night for the first time, and it WON’T be the last. Made it exactly as written, as I always do when making a new recipe. Delish! Only thing I might change – and it’s simply a personal preference of mine – is to cut the cumin in half and add a bit of curry since that’s what I usually use in chicken divan.
Oh! One more step-saver I did was to make rice ahead of time and made that my first layer, put about a layer 1/2 deep. Was soooo good! I also froze some for dinner down the road.
Jen says
Thank you for taking the time to comment Mary, I’m so pleased this Chicken Divan will be on repeat! I LOVE your idea of laying with rice on the bottom – brilliant!
Catherine says
Thank you for the tip of adding rice. I made this tonight including about a cup of almost fully cooked rice. It was so good.
Nancy Robbins says
This was really good! It took more than 20 minutes to prep. My DH wasn’t sure about the cumin, my daughter loved the cumin, and I sprinkled more on top of my mine. I might add a little more mustard next time. Thx!
Jen says
You’re so welcome Nancy, I’m so pleased it was a hit!
Alexa says
I’m so glad I found you! I had chicken and broccoli in mind for supper, and thought about Chicken Divan, but had no cans of stuff, and had hazy memories of mayonnaise. Your recipe was the best! Had no sour cream on hand but a dollop of yogurt did the trick. Served with jasmine rice and my 2-year-old gobbled it up.
Jen says
Welcome to my site Alexa! I’m so pleased this chicken divan hit the spot- definitely a childhood favorite of mine as well! I hope you enjoy exploring my site and hopefully find many new favorites here!
Linda S says
I made this recipe tonight for dinner. It was AMAZING and my husband and I both loved. We will definitely make it again!
Jen says
Thank you so much Linda for your glowing review, I’m so pleased it will be on repeat!
Sherryl Fern says
This is definitely the most thorough discussion of Chicken Divan ever! I too grew up with it and am glad to know all of this and to see a better recipe for it.
Thank you fir sharing this!
Are you in Carlsbad, NM? I am in Alamogordo!
Jen says
Thanks Sherryl, I hope you love this version as much as us! I am actually in Carlsbad, CA, a coastal city in San Diego.
Anna says
Made the recipe just as it said to. OMG this is the 1 casserole recipe you need to keep on hand. Reminds me of Grandma’s kitchen…so comforting and full of flavor.
Jen says
Thanks so much Anna, I’m so pleased you loved it as much as us!
Judy says
The video shows shredded chicken, but your pics show cut up chicken. Does it matter?
Jen says
Nope! You can use whichever you prefer but I typically prefer cubed chicken if making the chicken from scratch. The shredded chicken is from a rotisserie chicken (see shortcut under chicken in the note). Enjoy!
Donald Branton says
I have used two other recipes for Chicken Divan several times and tried this one because I thought there had to be a better way of making this. I FOUND IT! I am not a big fan of Dijon Mustard in sauces so I used 1/2 of what the recipe calls for and I love the result. Such a luscious creamy rich flavor with just a hint of “what-is-that” in the background. Perfect!
Jen says
YAY! I’m so pleased your search stops here, thank you Donald!
Sandy says
Made this and will definitely make again! I never use canned soup anymore so was happy to find this recipe. It went together easily and the taste was great. I will probably add a bit more chicken and broccoli the next time. There’s plenty of sauce, I served it over rice.
Jen says
Thanks so much Sandy, I’m so pleased it will be on repeat!
Jennifer says
Making this tonight!! I just made the cream of chicken sauce….and wow! I don’t think I’ll ever use canned again, unless in a pinch. It’s been some what time consuming making this, but I’m excited that it will be well worth all the effort!!
Jen says
I’m so pleased you loved the sauce Jennifer, it is definitely a game changer! I hope you love the chicken divan equally as much!
Ann says
I cook for a family in need every week and I just make this for them. I put down a bed of penne and then added everything else as directed prior to baking. I added some smoke paprika and thyme to the sauce. This dish was so appreciated and everyone loved it. I would make it often if it were not for the million calories : )
Jen says
You are such a saint to cook for another family! I love the addition of thyme and paprika and I never would have thought to serve it over penne – yum!
Kaylyn says
This was delicious! I made a few adjustments: used raw broccoli-was cooked but still a slight crunch. Sautéed chicken with a shallot and garlic for extra flavor. I didn’t add cornstarch and it was still plenty thick. Was heavy handed with worcestershire sauce and to save time, melted butter in microwave, stirred in olive oil then panko along w/ pepper, salt and onion powder. A great recipe with lots of freedom to make it your own.
Jen says
Awesome Kaylyn, I’m so pleased you were able to play with it and loved the result!
Jenn P says
My family recipe has the sauce as a cream of chicken, mayo, lemon juice and curry powder. With sharp and mild cheddar on top. I am going to try a hybrid of both recipes.
We also serve it with buglar wheat cooked in chicken broth with dill, oregano, onions and celery.
Jen says
Please let me know how it turns out!
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!