Chicken Divan With Broccoli and Rice

Chicken rice divan bake

​The Spruce

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
457 Calories
27g Fat
27g Carbs
27g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 457
% Daily Value*
Total Fat 27g 35%
Saturated Fat 13g 63%
Cholesterol 117mg 39%
Sodium 276mg 12%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 27g
Vitamin C 39mg 194%
Calcium 271mg 21%
Iron 3mg 14%
Potassium 422mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 cooked rice

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk

  • 1 tablespoon lemon juice

  • 1 cup sour cream

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for chicken rice divan
    ​The Spruce
  2. Cook the broccoli according to the package directions. Drain well.

    Cooked broccoli in a strainer
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  3. Arrange the broccoli in a 13 x 9 x 2-inch baking dish.

    Broccoli in pan
    ​The Spruce
  4. Sprinkle the broccoli with half of the shredded cheddar cheese.

    Sprinkled cheese on broccoli
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  5. Top with cubed chicken and season with salt and pepper.

    Cubed chicken on cheese and broccoli
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  6. Spoon the cooked rice on top.

    Cooked rice over chicken in a pan
    ​The Spruce
  7. In a saucepan, melt the butter over low heat.

    Melted butter in a pan
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  8. Blend in the flour.

    Melted butter in a pan
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  9. Add the milk and cook, stirring constantly, over medium heat until the mixture thickens and bubbles.

    Milk and four blend in a pan
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  10. Remove from the heat and stir in the lemon juice.

    Milk and flour mixture with lemon in a pan
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  11. Fold in the sour cream.

    Sour cream in milk and flour mixture
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  12. Pour the sauce over the chicken and rice. Sprinkle with the remaining cheese.

    Chicken divan with sprinkled cheese on top
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  13. Bake for 15 to 20 minutes.

    Baked chicken divan
    ​The Spruce

Recipe Variations

  • 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.