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Chicken Divan Recipe

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4 from 68 reviews

Chicken Divan is a creamy, comforting casserole featuring tender chicken pieces, bright broccoli florets, and a rich cheese sauce made with sharp cheddar and Parmesan. The dish is topped with a buttery cracker crumb crust and baked until bubbly and golden, making it a perfect family-friendly meal that combines classic flavors with satisfying texture.

Ingredients

Chicken and Vegetables

  • 1 1/2 pounds boneless skinless chicken breasts or chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups small broccoli florets
  • 1/2 medium sweet onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley leaves, for garnish

Sauce

  • 5 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1/4 cup dry white wine
  • 1 3/4 cups chicken stock
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons Dijon mustard
  • 4 ounces shredded sharp cheddar cheese
  • 1/3 cup freshly grated Parmesan cheese

Topping

  • 30 buttery crackers, lightly crushed (such as Ritz)
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole later.
  2. Cook Chicken: Season the chicken chunks with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Working in batches, cook the chicken in a single layer until golden brown on all sides, about 4-5 minutes. Remove chicken and set aside.
  3. Sauté Vegetables: Melt the remaining 4 tablespoons of butter in the same skillet. Add the diced onion and celery and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
  4. Make Roux: Whisk in the flour with the vegetables and cook until it is lightly browned, about 1 minute, which helps thicken the sauce.
  5. Add Wine: Stir in the dry white wine, scraping any browned bits from the skillet bottom to add flavor.
  6. Create Sauce Base: Stir in chicken stock, heavy cream, and Dijon mustard. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer while stirring frequently, until the sauce has slightly thickened, about 3 minutes.
  7. Incorporate Cheeses: Remove the skillet from heat and stir in the shredded cheddar and grated Parmesan until melted and smooth.
  8. Combine Chicken and Broccoli: Add the cooked chicken and broccoli florets to the cheese sauce, stirring well to coat everything evenly.
  9. Add Topping: In a small bowl, mix the crushed crackers with the melted butter until evenly combined. Sprinkle this topping over the chicken and broccoli mixture in the skillet.
  10. Bake: Place the skillet or transfer the mixture to a baking dish and bake in the preheated oven until the topping is golden brown and the casserole is bubbling, about 30-35 minutes.
  11. Rest and Serve: Allow the chicken divan to cool for 10-15 minutes before serving. Garnish with chopped fresh parsley if desired and enjoy!

Notes

  • For a lower fat version, substitute half-and-half for heavy cream and use less butter, but expect a slight change in creaminess.
  • Chicken thighs can be used instead of breasts for a juicier texture.
  • The dry white wine adds depth to the sauce but can be replaced with additional chicken stock or white grape juice for a non-alcoholic option.
  • Ritz crackers provide a buttery crunch topping; panko breadcrumbs can be used as a substitute for a lighter topping.
  • Make sure to brown the chicken in batches to avoid overcrowding the skillet and ensure even browning.

Find it online: https://recipethrive.com/chicken-divan-recipe/