Classic Chicken Divan made the quick way: tender broccoli and cooked chicken under a creamy broccoli sauce, sharp Cheddar and a buttery bread crumb topping, baked hot and bubbly in 15 minutes. Serves 6.
Chicken Divan is an American classic with a New York pedigree. It was the signature dish of the Divan Parisien restaurant at the Chatham Hotel in the early twentieth century, made with poached chicken breast and broccoli under a rich cheese sauce. The restaurant kept its recipe secret, and by the 1950s and 1960s home cooks had made it their own, often with a can of cream soup in place of the sauce.
This is that easy home version, and it is a great use for leftover rotisserie chicken: blanched broccoli and chicken in a creamy broccoli and Cheddar sauce, finished with buttery crumbs and baked in a hot oven until bubbling.
Ingredients
Casserole
1 pound broccoli florets (about 5 cups), fresh or frozen
3 cups cooked chicken, shredded or cut into bite-size pieces
1 (10.5-ounce) can condensed cream of broccoli soup
1/2 cup milk
1 1/2 cups shredded sharp Cheddar cheese
Topping
2 tablespoons butter, melted
1/2 cup plain dry bread crumbs
Instructions
Heat the oven. Heat the oven to 450°F and grease an 8 by 8-inch baking dish, or another 2-quart dish.
Blanch the florets. Cook the florets in a large pot of boiling salted water for 5 minutes, just until bright green and barely tender; they finish cooking in the oven. Drain well. If yours are frozen, thaw them and pat them dry instead.
Mix the sauce. Whisk the condensed soup and milk together until smooth.
Make the topping. Stir the melted butter into the bread crumbs until they are evenly moistened.
Layer. Spread the broccoli in the dish and scatter the chicken over it. Pour the sauce over everything, sprinkle with the Cheddar, then the buttered crumbs.
Bake. Bake about 15 minutes, until the sauce bubbles at the edges and the crumbs are golden. If you assembled it ahead and it is cold from the refrigerator, add about 15 minutes.
Nutrition per serving (estimated)
350Calories
16 gCarbohydrates
4 gFiber
12 gNet carbs
34 gProtein
17 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
Rotisserie chicken is perfect here. No leftovers? Simmer two boneless chicken breasts in lightly salted water for 15 to 20 minutes, until they reach 165°F, then shred them.
Shred the Cheddar from a block if you can; it melts more smoothly than pre-shredded cheese.
Make it ahead: assemble the casserole, cover and refrigerate it for up to 2 days, then bake as directed, adding about 15 minutes.
Refrigerate leftovers within 2 hours, in a covered container, and eat them within 3 to 4 days. Or freeze them for up to 3 months.
Reheat covered with foil in a 350°F oven until hot in the center (165°F), about 30 minutes, or reheat single portions in the microwave.
For a more classic Divan, make a cheese sauce instead of using soup: a white sauce of butter, flour and milk with grated Parmesan or Gruyere stirred in.
It was created at the Divan Parisien restaurant in New York City's Chatham Hotel in the early twentieth century, where it was the house specialty. The original recipe was a secret; the casserole version with cream soup became popular in American kitchens in the 1950s and 1960s.
Can I use frozen broccoli in Chicken Divan?
Yes. Thaw it and pat it dry so it does not water down the sauce; there is no need to boil it first.
What do you serve with Chicken Divan?
Rice or egg noodles to catch the sauce, or for something lighter, a green salad or roasted vegetables.
