Home > Dinner > Chicken Divan Chicken Divan June 23, 2019 | 49 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Easy Chicken Divan is a flavorful and cheesy chicken and broccoli casserole. With no mayo or cream of mushroom soup and a few healthier swaps, you’ll enjoy this modern-day fresh spin on a classic. Serve Chicken Divan on a bed of mashed potatoes or rice and alongside this simple fruit salad and these dinner rolls. This retro casserole my mom made nearly my entire childhood is getting a makeover today; I doubt you’ll ever want to visit the other versions again! The Chicken Divan I grew up on was loaded with whole milk or cream, cream of chicken soup, and sometimes mayo. Today we’re tossing out all of those ingredients and making this casserole more flavorful than ever. While this recipe requires a couple more steps, you won’t regret making this dish from scratch — no artificial tasting casserole here! What is Chicken Divan? As a bit of a background on this dish, this casserole is named after the place of its invention (the Divan Parisian Restaurant in New York City’s Chatham Hotel). This chicken casserole with broccoli and sauce was the signature dish in the early twentieth century. Quick ingredient tips Broccoli: Make sure to use fresh; frozen broccoli ends up watery and mushy. It’s also important that the lightly cooked broccoli dries completely before adding it to the base of this casserole. Otherwise, it will make the sauce and dish watery. Chicken: Save time and effort – get a rotisserie chicken from the store for this recipe! Not only does it add flavor, but it also saves a bunch of time (and you’ll need fewer seasonings overall, since rotisserie chickens are already seasoned. Cheese: Freshly grated cheese is essential for the recipe. Pre-grated cheese has a waxy coating that keeps it from melting smoothly into the sauce. Dijon mustard: While it might seem weird, mustard adds an incredible depth of flavor. If you don’t want to use Dijon, I recommend using 1/2 teaspoon dry mustard powder. Sour Cream: While you can use full-fat sour cream for a richer dinner, fat-free works great in this dish! Great tangy flavor for much fewer calories. QUICK TIP Using rotisserie chicken saves all that roasting time. You can save even more time if you buy rotisserie chicken that has already been pulled from the bones. Look in the deli area of your grocery store; it’s widely available and provides instant chicken pieces for your recipes! Chicken divan storage Preparing in advance To make ahead of time, assemble the casserole according to recipe instructions right up until baking (store panko topping in a bag separately to avoid a soggy topping). Cover with foil and refrigerate up to 2 days. When ready to bake: Let casserole sit on the counter as the oven preheats to 350 degrees F. Bake for 35 minutes (add panko topping mixture and keep casserole covered with foil) or until heated through, and bubbly around the edges. Reheating To reheat Chicken Divan in the oven, cover the leftovers in the casserole dish with foil and bake at 350 degrees F. for 30 minutes or until warmed through. You can also reheat individual servings in the microwave. Freezing Make and assemble according to directions up until adding the panko. Store panko in a bag separately to avoid a soggy topping. Let casserole cool from the warm cheese sauce. Wrap securely with plastic wrap and then foil. Label and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge (it can take up to 24 hours to fully thaw). Bake uncovered at 350 degrees for 40-45 minutes. Add panko topping in the last 10 minutes of baking. Variations Chicken Divan with Ritz crackers: You can use crushed up Ritz® crackers in place of the panko, but it will be less crunchy! (If you’re not familiar with panko, read up on it here!) Chicken Divan recipe with mayo: Replace some or all of the sour cream with mayo. I also recommend adding 1-2 teaspoons of fresh lemon juice if using mayo. Switch up veggies: Instead of broccoli try asparagus or frozen peas. Chicken Divan with curry: Many recipes call for curry powder; feel free to add 1/4 to 1 full teaspoon to the sauce of this recipe. If adding curry powder, I also recommend adding 1 teaspoon lemon juice. Chicken Divan with rice: To have rice already added into the casserole dish, try this similar recipe. What to serve with Chicken Divan We like serving Chicken Divan over rice best (instant rice for an even quicker side!). It’s also frequently served over mashed potatoes or buttered egg noodles. For side dishes, a large garden salad (such as this Olive Garden Salad copycat or this Italian Salad) would be delicious. Dinner rolls, garlic bread or crusty bread would create a delicious avenue to sop up any leftover creamy cheese sauce. More comfort food favorites Crockpot Cowboy Casserole Quinoa Enchilada Bake One skillet Cheesy Taco Pasta Chicken Ramen One-Skillet Chicken Enchilada Pasta FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Divan 5 from 13 votes - Review this recipe Easy Chicken Divan is a flavorful and cheesy chicken and broccoli casserole. With no mayo or cream of mushroom soup and a few healthier swaps, you'll enjoy this modern-day twist on a classic. SAVE TO RECIPE BOX Print Recipe Chicken Divan 5 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy Chicken Divan is a flavorful and cheesy chicken and broccoli casserole. With no mayo or cream of mushroom soup and a few healthier swaps, you'll enjoy this modern-day twist on a classic. Course Dinner, Main Course Cuisine American Keyword chicken divan Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes Servings 6 servings Calories 488kcal Cost $5.31 Ingredients4 heaping cups fresh broccoli (2 florets; about 11 ounces)3 cups prepared rotisserie chicken cut into small cubes3 tablespoons unsalted butter1/3 cup white all-purpose flour1 cup low-fat milk (I use 1% to keep this healthier; skim or milk alternatives don't work well)2/3 cup chicken stock or broth1 and 1/2 cups sharp Cheddar cheese freshly grated, separated2/3 cup fat-free sour cream (regular sour cream can be used)2 teaspoons chicken bouillon powder1 and 1/2 teaspoons Dijon mustard1 teaspoon EACH: garlic powder, onion powder, and dried parsleyFine sea salt and freshly cracked pepperTopping3/4 cup panko (or crushed Ritz crackers)2 tablespoons butter InstructionsBROCCOLI AND CHICKEN: Preheat the oven to 350 degrees F. Cut broccoli into bite-sized florets. Bring a large pot of water to a rolling boil, add in chopped broccoli and cook for 3 minutes. Drain and let stand to thoroughly dry. Chop the chicken into bite-sized pieces to make 3 cups.SAUCE: Melt butter in a small pot over medium heat. Once melted, gradually add in flour, whisking constantly until a thick paste forms. Whisk for one minute and then gradually add in 1/3 cup of the milk while continuing to whisk. Gradually whisk in 1/3 cup chicken stock or broth. Add in another 1/3 cup milk, the remaining 1/3 cup stock, and last remaining 1/3 cup milk. Whisk until completely smooth. Add in 1 cup of cheese and whisk again until completely smooth. Add in sour cream and whisk until smooth. Stir in the chicken bouillon powder, Dijon mustard, garlic powder, onion powder, dried parsley, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference).ASSEMBLE AND BAKE: Add the dry broccoli (if it's still wet, it will make the casserole soggy) to the base of a 9x13-inch casserole dish. Sprinkle the chicken over top. Pour the sauce over everything, spread to evenly coat, and sprinkle remaining 1/2 cup cheese over top of sauce. In a saucepan over medium-high heat, melt the remaining 2 tablespoons butter. Add the panko and toast, stirring constantly, until crumbs are light brown and toasted. Sprinkle topping evenly over cheese. Cover casserole with foil and bake for 30 minutes or until bubbly around the edges. Remove and serve hot. Nutrition FactsCalories: 488kcal | Carbohydrates: 18g | Protein: 44g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 164mg | Sodium: 912mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.