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No “cream-of-Something”, no artificial flavors, no preservatives – just creamy, tasty chicken goodness! Chicken Divan from Scratch is not difficult, and the results are far superior.
Why Chicken Divan from Scratch?
I checked my freezer and had 4 nice chicken breasts, so a Chicken Divan from Scratch sounded perfect. It bakes in the oven without a lot of fuss, so I can enjoy the guests while the oven does all the work.
I like to use fresh broccoli – it takes about 1 medium head. I trim off the woody parts and break the florets off as I cut up the stalk.
A Few Tips for the Perfect Chicken Divan from Scratch
I love using my ceramic-on-steel casserole for making this dish. There’s no fussing with foil (whereupon I always burn myself trying to put it on/take it off). The heavy lid works perfectly to keep the chicken moist, and when you want to brown the top a bit, you just take it off! Couldn’t be simpler. Here’s a good one from Amazon:
Which Cheese for Chicken Divan from Scratch?
You can use a number of different cheeses for this, or even a mixture. I usually use a medium cheddar or a cheddar/jack mix. Young cheeses full of moisture will melt better and create a creamy sauce. Older cheeses have a lot of punch though, so for extra flavor, you could add a portion of something harder and more dense – but I wouldn’t recommend more than 1/4 cheese be comprised of aged cheese.
Deboning Chicken Breast Made Easy
I’d bought 4 large bone-in chicken breasts on sale at the market a while ago, and had been rolling around in my head what I wanted to do with them. When I decided on Chicken Divan, I knew I’d have to de-bone and skin these breasts to make the recipe work. When I do it, I just dig a finger into the bone at the base of the breast and give a good yank – when you know the right spot, you can pull it right off the bone. See the video below:
Chicken Divan Casserole
Ingredients
- 2 heads Broccoli sliced into bite-sized pieces
- 4 whole Chicken Breasts, skinless, deboned sliced into 1″ cubes
- 1 tbsp Vegetable Oil for browning
- 4 tbsp Butter
- 3 tbsp Flour
- 1 cup Chicken Broth or Stock
- 1/2 cup Dairy (cream, 1/2 & 1/2, or plain yogurt)
- 1/3 cup White Wine or Sherry
- 1 cup Cheddar Cheese, shredded stick with a young cheese, or the oil will separate out
- 1 pinch Nutmeg (Less than 1/8 tsp)
- Salt & Pepper, to taste
Instructions
- If you have a covered casserole (I love my Le Creuset for this!) that’s ideal. Or spray a 9X13″ baking pan with oil.
- Preheat the oven to 325F.
- Steam the broccoli for about 4 minutes until it turns bright green. Set aside.
- Saute the cubed breasts in hot oil until lightly browned. Do not overcook. Drain.
- In a saucepan, melt the butter. With a wire whisk, stir in the flour, one tablespoon at a time. Let this roux (“roo”) cook for 4 minutes or so, until it begins to brown and floury taste is gone.
- Slowly (it will be super-hot) add the broth to the roux, then the wine and dairy, whisking over low heat until the sauce thickens, about a minute.
- Add a dash of nutmeg (and by “dash” it means “less than you can measure in your tiniest measuring spoon.”)
- Stir in all but 1/4 cup of the cheese until it’s melted and smooth. Add salt and pepper to taste (I used about 3/4 tsp of salt and 1/4 tsp pepper, but depending on the cheese and broth you use, you may need more or less.)
- Place the cubed breasts in the baking dish. Top with broccoli. Pour the sauce over the top and add the remaining cheese. Cover with lid or foil and bake for 35 to 45 minutes – removing the lid/foil for the last 10.
Video
Chicken Divan from Scratch – Questions and Answers
What is chicken divan, exactly?
Chicken Divan is a classic American casserole combining chicken and broccoli in a creamy sauce, topped with cheese and baked until bubbly. It dates back to a New York restaurant in the early 20th century, and this version skips canned condensed soups in favor of a homemade sauce.
Can I use rotisserie chicken instead of raw chicken breasts?
Yes. Shred or cube about 4 cups of cooked rotisserie chicken and skip the browning step — just layer it in with the broccoli and sauce, then bake until heated through and bubbly.
Can I use frozen broccoli instead of fresh?
Yes, though fresh gives better texture. If using frozen, thaw and drain it well first, since frozen broccoli releases extra water that can thin out the sauce.
Can I substitute canned cream of chicken soup for the homemade sauce?
You could, but it defeats the purpose of this recipe, which is built specifically to avoid canned “cream of” soups and their preservatives. The homemade roux-based sauce takes about 10 extra minutes and gives a much fresher flavor.
Can I make this ahead of time?
Yes. Assemble the casserole up to a day ahead, cover, and refrigerate unbaked. Add about 10-15 extra minutes to the bake time if going in cold.
Can I freeze chicken divan?
It freezes reasonably well, though the sauce may separate slightly upon reheating. Freeze before baking for best results, thaw overnight in the fridge, and bake as directed.
What if my cheese sauce turns oily or separates?
This usually happens with aged, low-moisture cheese. Stick with a younger cheese like mild or medium cheddar, or a cheddar-jack blend, as the recipe recommends.
Can I use cauliflower instead of or with the broccoli?
Yes, cauliflower works well on its own or mixed half-and-half with broccoli.
This is a one-dish meal, complete with veggies, so I just added a nice dessert – Crispy Butterscotch Cookies fit the bill. Or if you’re looking for a different way to serve your chicken, try Easy and Fast Baked Chicken
If you have a moment to let me know how it worked out for you, I’d love to hear it.
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Hey Don! I made this last night for dinner with Bernice! Coupled with a nice salad and homemade yeast rolls, we all voted this delicious take on Chicken Divan the best! Thanks for another winner!
Robin
Great! That’s my go-to when I have a bunch of guests. Easy and leaves you free to talk and sip on some wine!
Any special type of white wine?
I use a chardonnay and it works well, even being a bit more full-bodied. So I think any white wine around 12% alcohol would be perfect.
I want to make this soon! It looks simple and delectable. Thanks!
Ok What would I make!! SOOO many things- Cheesy poatto casserole, Chicken, Baked Tilapia, my famous chicken or beef enchilada’s The list could go on and on!!! What an amazing addition this would make towards my culinary efforts in the kitchen. Love your blog =) Thanks for this chance!!