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Chicken Divan is an old fashioned favorite with a great blend of flavors. While broccoli is added to almost everything, it seems, this classic way to combine chicken, cheese, and a creamy sauce  should never go out of style.

In either the thirties or forties of the last century, this chicken casserole dish was introduced by a New York hotel. The Mornay sauce that envelopes roasted chicken and broccoli is one of the basic white sauces with Gruyère or Parmesan cheese.

In the fifties era, it was a classy dinner party dish. It is easy and delicious with a piquant flavor from the subtle spice and rich cheese.

Chicken Divan

- Did they misspell divine?- I learned to make this from Joy of Cooking or Amy Vanderbilt, I don't remember which one. It is great with the roasted chicken layered inside this fancy casserole.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings


  • 2 Broccoli heads divided into stalks or two packages frozen
  • 1 lb Roasted chicken cut into generous bite size pieces
  • 1/4 cup flour
  • 1/4 cup butter
  • 2 cup chicken broth
  • 1/2 cup Half and Half
  • 3 tbsp. Sherry wine
  • 1/2 tsp. salt
  • 1/4 cup grated Parmesan


Make the white sauce:

  • Melt butter to bubbling, pale yellow. Add flour gradually and stir constantly with wire whisk. Don't let the flour clump.
  • Add chicken broth, cook and stir until thickened. Stir in Half and Half, salt, dash of pepper and then add grated cheese.

Assemble Casserole

  • Steam the broccoli until a bright green color and tender (not soft). Lay it on the buttered bottom of a casserole dish.
  • Use a fourth of the sauce to cover the broccoli.
  • Layer the chicken over, and then pour on the rest of the sauce. Sprinkle more grated or shaved Parmesan cheese over the top.
  • Bake in a 350° degree oven for 20 minutes.
  • Serve over rice.
Keyword casserole, chicken