Chicken Divan is a comforting, creamy casserole that has graced dinner tables for generations. With tender chicken, perfectly cooked broccoli, and a luxurious sauce often finished with a crunchy breadcrumb or cheese topping, it’s a dish that feels like a warm hug on a plate. Originally created at the Divan Parisien Restaurant in New York City’s Chatham Hotel, Chicken Divan has evolved from its early 20th-century fine-dining roots into a beloved home-cooked staple.
In this comprehensive guide, we’ll explore how to make Chicken Divan from scratch—without relying on condensed soups—while preserving all the creamy, savory satisfaction of the original. You’ll find detailed tips on choosing ingredients, preventing a watery casserole, making the perfect sauce, and tailoring the dish to suit different dietary needs. Whether you’re making it for a weeknight family dinner or preparing it for a comforting meal prep option, this Chicken Divan recipe will deliver.
What Is Chicken Divan? The Dish’s Delicious History
Chicken Divan is a baked chicken and broccoli casserole traditionally served in a creamy, Mornay-style sauce. Its hallmark components include:
- Poached or roasted chicken
- Tender-crisp broccoli
- A rich, creamy sauce (usually based on béchamel or enriched with cheese)
- A crunchy topping, often made from buttered breadcrumbs, crushed crackers, or shredded cheese
The dish’s name comes from its place of origin—the Divan Parisien Restaurant—where it was served as an upscale entree. Over time, the recipe transitioned from an elegant hotel dish to a cozy, crowd-pleasing casserole in American kitchens.
While many mid-century versions rely on cream of chicken or cream of mushroom soups, a homemade version elevates the dish significantly, creating fresher flavors and a smoother, more luxurious texture.
Selecting the Right Ingredients for Maximum Flavor
Because Chicken Divan is deceptively simple, ingredient quality makes a noticeable difference.
Chicken
- Best cuts: Boneless, skinless chicken breasts or thighs
- Preparation: Roasted, poached, or even leftover rotisserie chicken works well.
- Pro tip: Season the chicken well before cooking to layer flavor from the beginning.
Broccoli
- Fresh is best. Steam until just tender-crisp to prevent soggy or overly soft broccoli.
- Frozen broccoli can be used, but it should be thawed and drained thoroughly.
Cheese
- Classic choices: Sharp cheddar, Gruyère, or Parmesan.
- Freshly shredded cheese melts better and gives the sauce a superior texture compared to pre-shredded varieties.
Sauce Base
- A homemade béchamel (butter, flour, milk) forms the foundation.
- Chicken broth and cream or sour cream can be added for extra flavor and silkiness.
- Dijon mustard and a touch of lemon juice are excellent additions to cut richness and add brightness.
Topping
- Panko breadcrumbs mixed with melted butter give the best crunch.
- You can also use crushed Ritz crackers, seasoned breadcrumbs, or just shredded cheese.
Equipment You’ll Need
Chicken Divan doesn’t require specialty tools, but having these basics makes the process seamless:
- Large skillet or saucepan: For making the sauce.
- Baking dish: A 9×13-inch casserole dish works perfectly.
- Steamer basket or pot: For steaming broccoli.
- Whisk: Essential for creating a lump-free sauce.
- Cheese grater: For freshly shredded cheese.
Optional but helpful: A meat thermometer to ensure chicken is perfectly cooked at 165°F (74°C).
Common Pitfalls and How to Avoid Them
1. Watery Casserole
- Caused by overcooked or improperly drained broccoli.
- Solution: Steam broccoli just until tender-crisp, then pat it dry with paper towels before layering.
2. Grainy Sauce
- Happens when cheese is added to an overly hot sauce or when using pre-shredded cheese.
- Solution: Lower the heat before adding cheese and use freshly shredded cheese for a smoother melt.
3. Overcooked Chicken
- Chicken can dry out if cooked too long or reheated harshly.
- Solution: Pre-cook chicken just until done and avoid baking the casserole for too long.
4. Bland Flavor
- Under-seasoning at each step can lead to a flat-tasting dish.
- Solution: Season chicken, sauce, and even the broccoli layers individually for fully developed flavor.
Preparation Strategies and Meal Planning Tips
Make-Ahead Option
- You can assemble the casserole (excluding the topping) up to a day in advance.
- Add the topping just before baking to maintain crispness.
Freezer-Friendly Version
- Assemble and freeze before baking.
- Thaw overnight and bake as directed, adding a few extra minutes if necessary.
Weeknight Shortcut
- Use pre-cooked rotisserie chicken and pre-steamed broccoli to cut prep time significantly.
Flavor Boosters and Creative Variations
- Add Curry Powder: For a retro twist inspired by mid-century versions.
- Include Rice or Pasta: To make the casserole even heartier.
- Swap Cheeses: Gruyère for nuttiness, mozzarella for stretch, or Monterey Jack for creaminess.
- Try a Creamy Garlic Sauce: For a more robust, savory profile.
- Add a Squeeze of Lemon or a Touch of Dijon: Both help brighten and balance the richness.
Ingredient List
For the Chicken and Broccoli:
- 1.5 pounds (680 g) boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 cups (about 2 large heads) broccoli florets, steamed until tender-crisp
For the Cream Sauce:
- 4 tablespoons (56 g) unsalted butter
- 4 tablespoons (30 g) all-purpose flour
- 1 ½ cups (360 ml) whole milk
- 1 cup (240 ml) chicken broth
- ½ cup (120 ml) heavy cream or sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 ½ cups (150 g) sharp cheddar cheese, shredded
- ½ cup (50 g) Parmesan cheese, grated
For the Topping:
- 1 cup (60 g) panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Optional: additional shredded cheese for topping
Step-By-Step Instructions
1. Prepare the Chicken
Preheat oven to 400°F (200°C).
Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and sear chicken until golden and cooked through, about 4–5 minutes per side. Set aside to rest, then slice or shred.
(Alternatively, use poached or rotisserie chicken to save time.)
2. Steam the Broccoli
Steam broccoli until just tender-crisp (about 3–4 minutes). Drain well and pat dry to prevent excess moisture in the casserole.
3. Make the Cream Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until the mixture is pale golden.
Gradually whisk in milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 4–5 minutes.
Stir in heavy cream or sour cream, Dijon mustard, garlic powder, onion powder, salt, and pepper.
Lower heat and gradually add cheddar and Parmesan, stirring until melted and smooth. Taste and adjust seasoning.
4. Assemble the Casserole
In a 9×13-inch baking dish, layer the broccoli evenly across the bottom. Arrange chicken slices on top.
Pour the cheese sauce evenly over the chicken and broccoli.
5. Add the Topping
Mix panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the top of the casserole.
(Optionally, sprinkle additional cheese on top for a cheesier crust.)
6. Bake
Bake uncovered for 20–25 minutes until the sauce is bubbling and the topping is golden brown.
If needed, broil for 1–2 minutes to further brown the top—watch carefully to prevent burning.
7. Serve
Let the casserole rest for 5–10 minutes before serving to allow the sauce to settle.
Garnish with fresh parsley or a light squeeze of lemon juice for brightness.
Troubleshooting and FAQs
Why is my sauce too thin?
You may not have cooked the roux long enough or added too much liquid. Let the sauce simmer longer to thicken or reduce the amount of broth next time.
Can I use frozen broccoli?
Yes, but be sure to thaw and drain it well. Patting it dry prevents a watery casserole.
Can I make this gluten-free?
Absolutely. Use gluten-free flour for the sauce and gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
Can I freeze leftovers?
Yes. Cool completely, then freeze individual portions. Thaw in the fridge overnight and reheat in the oven or microwave.
Variations: Classic, Cheesy, and Modern Takes
| Version | Sauce | Topping | Notes |
|---|---|---|---|
| Classic | Simple béchamel with cheddar | Buttered breadcrumbs | Traditional flavor |
| Cheesy | Add extra cheddar or Gruyère | Cheddar and panko combo | Extra indulgent |
| Modern | Add Dijon, lemon zest, or garlic | Crispy Parmesan panko | Bright, balanced flavors |
| Retro | Mix in curry powder | Crushed Ritz crackers | Vintage-inspired |
Each version offers a different balance of richness, crunch, and flavor accents.
Storage and Reheating Tips
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) or microwave in 1-minute intervals until heated through.
- Freezing: Can be frozen for up to 3 months. Thaw overnight and reheat thoroughly.
The casserole holds its texture well when reheated, though the topping may lose a little crunch—refresh it in the oven if desired.
Final Thoughts
Homemade Chicken Divan is the ultimate cozy casserole—creamy, cheesy, and satisfying with just enough vegetable freshness to balance the richness. Whether you keep it classic or dress it up with modern touches like Dijon mustard and fresh herbs, this dish is a versatile family favorite that’s perfect for make-ahead dinners, potlucks, or simply a comforting meal at home.
It’s a recipe that invites creativity: change the cheeses, add spices, or even mix in rice or pasta to make it a one-dish feast. I hope this guide helps you perfect your version of Chicken Divan and inspires you to make it your own!