Chicken Divan
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An easy, quick, dreamy, creamy chicken and broccoli casserole topped with a buttery, crunchy topping. So comforting, so good.
why i love this recipe
- Nostalgic, classic casserole, just like mom used to make
- Crowd-pleasing, quick fix dinner
- Perfect for a big family gathering, a new mom or a friend recovering from surgery
- Made from scratch (no canned soup here) and just as easy
- The crunchy, buttery Ritz topping
- Convenient make-ahead option
- Freezes like a dream for up to 2 months and reheats beautifully
what is chicken divan
Chicken divan is a classic American casserole featuring chicken, broccoli, a cream sauce, cheese and a crunchy topping such as buttery breadcrumbs or crushed crackers. It is named after Divan Parisien Restaurant in New York City, serving the original dish in the early twentieth century.
how to make this nostalgic weeknight-friendly casserole
- Season the chicken and cook until golden brown
- Saute the onion and celery in melted butter (can add frozen broccoli in this step, if using)
- Stir in the flour (this will help thicken the casserole)
- Deglaze the pan, scraping up all the browned bits for maximum flavor
- Add all the liquids here to keep things happy and saucy, and simmer until thickened
- Stir in cheeses, chicken and broccoli
- Sprinkle with all the crushed, buttery cracker topping in an even layer
- Bake until bubbly and golden brown
tips and tricks for success
- Use white or dark meat. Chicken breast, tenders and thighs will all work well here.
- Shorten prep time. Use leftover rotisserie chicken (skipping step 1 and 2) or substitute frozen broccoli to cut down on prep time even more.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use good-quality stock. The better quality your stock, the better your casserole. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Freshly grated cheese goes a long way. Although pre-shredded cheese can save a few minutes in the kitchen, pre-shredded cheese contains anti-caking agents to prevent clumping – this can hinder its ability to melt properly. Freshly grated cheese will not only have a better flavor profile, but it will also melt more smoothly and evenly, yielding a far more superior chicken divan.
- Top with buttery round crackers. Some recipes call for potato chips or breadcrumbs, but crushed crackers (we love Ritz) tossed with melted butter is a long-time tradition, resulting in that favorited crispy, buttery goodness.
- Mix it up. Swap out the broccoli for different vegetables such as cauliflower, zucchini, carrots and peas.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze before baking. This will help preserve the texture and prevent sogginess. Always use a freezer-safe baking dish, label, date and freeze up to 2 months.
freezing and storage
Prep
Prep and assemble ahead of time, adding the topping just before baking. Cover the casserole tightly with plastic wrap; refrigerate up to 48 hours. To bake, let the casserole sit at room temperature for 10-15 minutes. Remove plastic wrap, sprinkle with topping and bake as directed, adding an additional 5-10 minutes of cook time, if needed.
Storage
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-20 minutes.
Freeze before baking
Cover the casserole tightly with plastic wrap without the cracker topping, then aluminum foil (this will help prevent freezer burn). Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge, remove the plastic wrap, sprinkle with topping and bake as directed, adding an additional 5-10 minutes of cook time, if needed.
Tools For This Recipe
Large cast iron skillet
For the best texture and flavor, use a large, heavy-bottomed skillet that holds heat evenly. Added bonus: a cast iron skillet is oven-safe, and can go directly from the stovetop to the oven.
Chicken Divan: Frequently Asked Questions
Frozen, thawed broccoli can be used but will need to be drained well of excess liquid to avoid a watery, mushy chicken divan.
Yes! This can be assembled up to 2 days in advance and stored in the fridge.
Not at all. Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Chicken Divan
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 5 tablespoons unsalted butter, divided
- ½ medium sweet onion, diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 1 ¾ cups chicken stock
- ¾ cup heavy cream
- 1 ½ teaspoons Dijon mustard
- 4 ounces shredded sharp cheddar cheese
- ⅓ cup freshly grated Parmesan
- 4 cups small broccoli florets
- 2 tablespoons chopped fresh parsley leaves
for the topping
- 30 buttery crackers, lightly crushed, such as Ritz
- 3 tablespoons unsalted butter, melted
Equipment
Instructions
- Preheat oven to 375 degrees F.
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes; set aside.
- Melt remaining 4 tablespoons butter. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in chicken stock, heavy cream and Dijon; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring often, until reduced and slightly thickened, about 3 minutes.
- Remove from heat; stir in cheeses until melted.
- Stir in broccoli and chicken until well combined. Sprinkle with topping.
- Place into oven and bake until golden brown and bubbling, about 30-35 minutes. Let cool 10-15 minutes.
- Serve, garnished with parsley, if desired.
for the topping
- In a small bowl, combine crackers and butter.
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