dhoha123 Tender chicken, broccoli, mayonnaise, cheese, and a thick sauce of cream or condensed soup combine to make the creamy casserole known as chicken divan. It has a velvety texture, a cheesy topping, and a savory, soothing flavor. The dish first pleased customers at the Divan Parisien recipe Restaurant in New York.
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional)
How to make this recipe
- Preheat the oven. up to 175°C (350°F). Consistent cooking results from prepping the oven.
- Layer the broccoli. Fill a 9 x 13-inch baking dish with oil. To create a balanced veggie layer, arrange it equally.
- Cover the broccoli layer with the cooked chicken. For each bite to taste like chicken, spread it evenly.
- Combine the sour cream, mayonnaise, lemon juice, black pepper, and cream of chicken soup in a bowl. Mix thoroughly until creamy and smooth.
- Evenly cover the chicken and broccoli with this mixture. To guarantee equal covering, use a spatula.
- Cover the sauce layer with a layer of cheddar cheese, spreading it evenly. Cheddar gives it a golden, cheesy top.
- For a touch of nuttiness and additional flavor depth, sprinkle the Parmesan over the cheddar.
- If desired, sprinkle breadcrumbs on top to give crunch and improve the texture contrast with the creamy filling.
- Bake until golden and bubbling, 25 to 30 minutes. It is ready when its top is warm and golden.
- Before serving, let it cool for five minutes so the flavors can combine.
Chicken Divan Recipe Details
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cooling Time: 5 minutes
Servings: 6
Calories: Approximately 420 calories per serving
Chicken Divan Recipe Variations
- Gluten-Free Divan Chicken
Use gluten-free breadcrumbs and use homemade cream of chicken soup instead of store-bought ones for a gluten-free twist. To thicken the sauce without using flour, mix together chicken stock, cream, and a small amount of cornstarch. - Divan Spicy Chicken
Add a little spice and heat to the traditional Chicken Divan to make it more interesting. Add diced jalapeños, chili flakes, or even a few dashes of spicy sauce to the sauce mixture. - Swiss and Mushroom Chicken Divan
Swiss cheese and mushrooms give Chicken Divan a more earthy flavor. Layer the mushrooms between the broccoli and chicken after sautéing them to release their juices. Swiss cheese melts well and has a softer, nutty flavor than cheddar.
What to serve with
- Mashed Potatoes with Garlic
Mashed potatoes with garlic provide a rich, buttery foundation that accentuates the flavors of Chicken Divan. - Herbal Lemon Rice Pilaf
To counterbalance the richness of the Chicken Divan, the lemon herb rice pilaf adds a crisp, zesty contrast. When prepared with lemon zest and fresh herbs, fluffy rice adds a bright, refreshing taste to the meal. - Almonds with Steamed Green Beans
The crispness, slight crunch, and vivid color of steamed green beans with almonds accentuate the creamy layers of Chicken Divan.
How To Store This Recipe?
- In The Fridge: For up to three days, keep Chicken Divan refrigerated in an airtight container. Before storing, make sure it has cooled fully. To preserve the dish’s flavor and freshness, cover it tightly.
- In The Freezer: Put Chicken Divan in a freezer-safe container and cover it tightly to freeze. For up to three months, freeze. To preserve texture and flavor, thaw it in the fridge overnight before reheating.
- To Reheat: To preserve moisture, reheat Chicken Divan in an oven set to 350°F for 20 to 25 minutes while covered with foil. As an alternative, microwave each portion separately for two to three minutes, stirring halfway through to ensure equal heating.
Recipe Nutrition Facts
Calories: Approximately 2,520 in the entire recipe
Protein: 160 grams
Carbohydrates: 35 grams
Fiber: 10 grams
Total Fat: 160 grams
Saturated Fat: 50 grams
Cholesterol: 650 milligrams
Sodium: 3,500 milligrams
Vitamin A: 350% of Daily Value
Vitamin C: 230% of Daily Value
Calcium: 140% of Daily Value
Iron: 40% of Daily Value
