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Chicken Divan - Easy, quick chicken divan! The creamiest chicken and broccoli casserole topped with a buttery, crunchy topping. The coziest weeknight meal!

Easy, quick chicken divan! The creamiest chicken and broccoli casserole topped with a buttery, crunchy topping. The coziest weeknight meal!

why you’ll love this quick chicken divan recipe

  • A nostalgic, classic casserole. This casserole is the ultimate comfort food, just like mom used to make. It’s rich, it’s cozy, and incredibly nostalgic.
  • Crowd-pleasing, quick fix dinner. With its easy make-ahead option, chicken divan can easily be whipped up for weeknight dinners, large family gatherings, dinner parties, and weekend company. Assemble ahead of time, popping it in the oven just before serving.
  • All-in-one meal. You have a complete meal all in one here – with tender chicken and broccoli smothered in the creamiest, dreamiest homemade sauce (no canned soup here!) with an irresistible crunchy topping, serving as is or over rice for all the sopping!
  • Freezes like a dream. This recipe can be kept in the freezer for up to 2 months and reheats just beautifully.

what is chicken divan?

Chicken divan is a classic American casserole featuring chicken, broccoli, a cream sauce, cheese and a crunchy topping such as buttery breadcrumbs or crushed crackers. It is named after Divan Parisien Restaurant in New York City, serving the original dish in the early twentieth century.

how to make chicken divan

  1. Make the crunchy topping. Firstly, combine the lightly crushed butter crackers and melted butter.
  2. Brown the chicken. Season the chicken with salt and pepper, and cook until golden brown in a large cast iron skillet over medium high heat, working in batches to avoid overcrowding the pan.
  3. Sauté the aromatics. Cook the onion, celery and garlic, adding the frozen broccoli in this step (if using).
  4. Add the flour. Stir in the flour until slightly browned. This will help thicken the casserole.
  5. Deglaze the pan. Add the wine (or chicken stock) and scrape up all the browned bits (fond) stuck to the bottom of the pan for maximum flavor.
  6. Add the liquids. Add the chicken stock, heavy cream and Dijon, simmering until thickened and saucy.
  7. Remove from heat. Stir in the cheeses, broccoli and cooked chicken, adding the buttery cracker topping in an even layer.
  8. Bake. Carefully place the oven-safe cast iron skillet into the oven, baking until bubbly and golden brown.
  9. Serve. Finally, let cool 10-15 minutes, serving warm over rice or egg noodles.

freezing and storage

Prep

Prep and assemble ahead of time, adding the topping just before baking. Cover the casserole tightly with plastic wrap; refrigerate up to 48 hours. To bake, let the casserole sit at room temperature for 10-15 minutes. Remove plastic wrap, sprinkle with topping and bake as directed, adding an additional 5-10 minutes of cook time, if needed.

Storage

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Reheating

Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-20 minutes.

Freeze before baking

Cover the casserole tightly with plastic wrap without the cracker topping, then aluminum foil (this will help prevent freezer burn). Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge, remove the plastic wrap, sprinkle with topping and bake as directed, adding an additional 5-10 minutes of cook time, if needed.

what to serve with chicken divan

Tools For This Recipe

Large cast iron skillet

Chicken Divan: Frequently Asked Questions

What is in the sauce?

Most recipes use canned cream of chicken soup as a shortcut but this recipe includes an easy homemade (béchamel) sauce using butter, flour, chicken stock, heavy cream and cheese.

Can I use leftover rotisserie chicken?

Absolutely! Leftover shredded rotisserie chicken is the ultimate weeknight hack, cutting down prep time even further for those busy nights during the week.

Can I use frozen broccoli?

Frozen, thawed broccoli can be used but will need to be drained well of excess liquid to avoid a watery, mushy chicken divan.

Can I make this ahead of time?

Yes! This can be assembled up to 2 days in advance and stored in the fridge.

Do I have to use white wine?

Not at all. Additional chicken stock can be used for white wine as a non-alcoholic substitute.

What is heavy cream?

Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Chicken Divan

Chicken Divan

Yield: 6 servings
Prep: 25 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes
Easy, quick chicken divan! The creamiest chicken and broccoli casserole topped with a buttery, crunchy topping. The coziest weeknight meal!
5 stars (18 ratings)
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Ingredients

  • 1 ½ pounds boneless skinless chicken breasts or chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 5 tablespoons unsalted butter, divided
  • ½ medium sweet onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • ¼ cup dry white wine
  • 1 ¾ cups chicken stock
  • ¾ cup heavy cream
  • 1 ½ teaspoons Dijon mustard
  • 4 ounces shredded sharp cheddar cheese
  • ⅓ cup freshly grated Parmesan
  • 4 cups small broccoli florets
  • 2 tablespoons chopped fresh parsley leaves

for the topping

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

Instructions

  • Preheat oven to 375 degrees F.
  • Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes; set aside.
  • Melt remaining 4 tablespoons butter. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in wine, scraping any browned bits from the bottom of the skillet.
  • Stir in chicken stock, heavy cream and Dijon; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring often, until reduced and slightly thickened, about 3 minutes.
  • Remove from heat; stir in cheeses until melted.
  • Stir in broccoli and chicken until well combined. Sprinkle with topping.
  • Place into oven and bake until golden brown and bubbling, about 30-35 minutes. Let cool 10-15 minutes.
  • Serve, garnished with parsley, if desired.

for the topping

  • In a small bowl, combine crackers and butter.

Equipment

Cast Iron Skillet
Cast Iron Skillet

Notes

  • Use white or dark meat. Chicken breast, tenders and thighs will all work well here.
  • Shorten prep time. Use leftover rotisserie chicken (skipping step 1 and 2) or substitute frozen broccoli to cut down on prep time even more.
  • Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
  • Use good-quality stock. The better quality your stock, the better your casserole. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
  • Freshly grated cheese goes a long way. Although pre-shredded cheese can save a few minutes in the kitchen, pre-shredded cheese contains anti-caking agents to prevent clumping – this can hinder its ability to melt properly. Freshly grated cheese will not only have a better flavor profile, but it will also melt more smoothly and evenly, yielding a far more superior chicken divan.
  • Top with buttery round crackers. Some recipes call for potato chips or breadcrumbs, but crushed crackers (we love Ritz) tossed with melted butter is a long-time tradition, resulting in that favorited crispy, buttery goodness.
  • Mix it up. Swap out the broccoli for different vegetables such as cauliflower, zucchini, carrots and peas.
  • Use a cast iron skillet. For the best texture and flavor, use a large, heavy-bottomed skillet that holds heat evenly. Added bonus: a cast iron skillet is oven-safe, and can go directly from the stovetop to the oven.
  • Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
  • Freeze before baking. This will help preserve the texture and prevent sogginess. Always use a freezer-safe baking dish, label, date and freeze up to 2 months.
Course: Main Course
Cuisine: American

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