|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|Total Sugars 5g|
|Vitamin C 39mg||196%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken Divan is a creamy chicken and broccoli casserole topped with melted cheddar cheese that's utterly delicious. This quick and easy recipe incorporates rice and a simple homemade white sauce into the classic dish. Ideal for busy weeknight dinners, it's a breeze to throw together and ready for the table in far less than an hour.
This dish dates back to sometime in the 1930s or '40s. It was created at the Divan Parisien Restaurant in New York City's Chatham Hotel. Apparently, the chef who conceived it kept the original recipe a closely guarded secret, and many variations have been devised over the years. By the 1950s, it had become a popular buffet-style party dish.
Chicken Divan is often served over rice or pasta. This recipe includes cooked rice in the casserole to create a more filling one-dish meal that just needs some bread on the side. Also, many modern chicken Divan recipes use canned cream soup, but that doesn't have the zing of a freshly made sauce. Don't be intimidated by it because this one is straightforward and requires just a few common ingredients. Adding lemon juice and sour cream gives the sauce a zesty tang that really livens up the casserole.
Between the chicken, broccoli, and rice, this is a heartier casserole than it seems, so you'll likely have leftovers. It reheats wonderfully, especially in the oven; covering the dish with foil will help retain moisture.
2 (10-ounce) packages frozen broccoli spears or florets
1 cup shredded cheddar cheese, divided
2 to 3 cups cubed cooked chicken
Seasoned salt blend, to taste
Freshly ground black pepper, to taste
2 cups rice, cooked
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon lemon juice
1 cup sour cream
Gather the ingredients. Preheat the oven to 400 F.
Cook the broccoli according to the package directions. Drain well.
Arrange the broccoli in a 13-by-9-by-2-inch baking dish.
Sprinkle the broccoli with half of the shredded cheddar cheese.
Top with cubed chicken and season with salt and pepper.
Spoon the cooked rice on top.
In a saucepan, melt the butter over low heat.
Blend in the flour.
Add the milk and cook, stirring constantly, over medium heat until the mixture thickens and bubbles.
Remove from the heat and stir in the lemon juice.
Fold in the sour cream.
Pour the sauce over the chicken and rice. Sprinkle with the remaining cheese.
Bake for 15 to 20 minutes.
- Double the cheese for the casserole if you like lots of cheese.
- Feel free to add some chopped green onions and paprika to the topping.
- Make this casserole with a combination of cauliflower and broccoli florets.
- Use mild or sharp cheddar cheese or use a cheddar jack blend of cheeses.