This chicken divan is a delicious way to dress up chicken, and it is perfect to serve for a special occasion or dinner party.
A while back I did a little tribute to my mom for Mothers’ Day, and I mentioned that I was going to be making over one of her signature dishes – chicken divan.
Today I thought I would update and republish this since we are in the heart of comfort food and casserole season.
I also recently made a video tutorial to show you how simple it is to make.👇🏻
That sauce is so amazing!😋
I still wanted this to be really delicious, and I did not want to compromise on flavor. So my approach is to make her original dish more “real food” friendly.
It is still a decadent dish with thick creamy, cheesy sauce. YUM.
It’s a little more work than I would normally do for say a weeknight family dinner. But totally WORTH. IT.
Before I share the modifications, let me just say that I will eat my Mama’s version of this recipe any time she is willing to make it for me.
Even though I am careful about my food choices at times, other times I am not. All foods fit, and I am not a food snob. 🙅🏼
I like to experiment with different ingredients sometimes to make a new twist on an old recipe. And that is exactly what I did here. 😎
Mom’s Original Chicken Divan Recipe
Here is her original chicken divan recipe…the YOLO recipe, if you will. 🙂
I just snapped a photo of her recipe card, as not to confuse Google with two recipe schema in one post. 🤓😜 #FoodBloggerProblems
And now let me tell you how I tweaked my mom’s chicken divan recipe. It’s like my own little version of Not My Mama’s Meals. 🙂
So the first thing I did was divide her recipe in half because I knew the whole thing would make way-hay-hay too much for me little family of four. My version makes four to six servings. If you are making it for a crowd, double it!
Second, I switched out the canned cream of chicken soup for a homemade version, made with a little flour-butter mixture (AKA roux), milk and chicken stock.
Side note: if you want the tutorial for cream condensed soup to be used in ANY other recipe, here is my homemade condensed cream soup tutorial. It is SUPER handy to know that little trick!👌🏻 But back to the chicken divan!
Third, I switched out the processed cheese from my mom’s dish with real Fontina cheese. YUM. I am high-fiving myself on that one. 🙌🏻 Totally delicious!😋
Last, I made it a little easier by taking advantage of some food prep by using precooked chicken. I used my instant pot shredded chicken as the base for this recipe. Instead of shredding it, I cut it into bite-sized pieces. Yout you could also use store-bought rotisserie chicken.
It was a WIN, y’all! This was SO good!👏🏻🤗
Tools Used to Make This Recipe
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- I used a 2.5 quart oval casserole dish from this CorningWare set.
- I used this small pot with lid to steam the broccoli.
- I used a medium mesh strainer to drain the broccoli.
- Whisk to make the roux.
- You’ll also need to have some pre-cooked chicken, such as my instant pot shredded chicken, store-bought rotisserie chicken, or my basic shredded chicken ahead of time.
Chicken Divan Recipe
I hope you enjoy this chicken divan recipe! Pin it and share it if it looks good to you.
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/3 cup chicken stock
- 1/4 cup milk I used 1%
- 1/4 teaspoon garlic salt
- dash of pepper
- 1/2 cup sour cream (regular or light, but NOT fat free)
- 1.5 Tablespoon cooking sherry
- 3/4 cup fontina cheese torn or chopped into small chunks, 132 grams
- 2 cups cooked broccoli florets
- 16 ounces of my cooked shredded chicken
Preheat oven to 375 degrees.
Fill a small pot with 1 inch of water, and add the broccoli florets.
Bring water to a boil; reduce heat, and put the lid on for four minutes.
Remove the broccoli from the heat, and drain; set aside.
In a large skillet, melt the butter over low heat (about 1.5 - 2 minutes)
Add flour, and stir to combine; cook for about a minute on low.
Add the milk, chicken broth, garlic salt, pepper and cooking sherry, and whisk to combine.
Cook on medium low until thickened, about 2 minutes.
Stir in the cheese and sour cream.
Turn off the heat, and continue to stir until the cheese chunks melt.
Spray a 2.5 quart casserole dish with cooking spray.
Sprinkle in the shredded chicken and cooked broccoli evenly.
Pour the cheese sauce mixture over the chicken and broccoli, and sprinkle with a bit of paprika (about 1/8 teaspoon) for garnish.
Bake at 375 until bubble and golden, about 24 minutes.
Remove from the oven, and serve over cooked rice.
Nutrition information is approximate and was calculated using a recipe nutrition label generator. (Rice is not included in nutrition information.)