Chicken Divan Casserole Recipe

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Chicken Divan Casserole

Kitchen Crew


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1.5 lb
chicken breasts, halved and skinless
6 c
bouquet garni
20 oz
broccoli, frozen
2 Tbsp
1/4 c
all purpose flour
1 Tbsp
all purpose flour
1/2 c
evaporated milk
3 Tbsp
1/2 tsp
5/8 tsp
white pepper
1/4 c
parmesan cheese, grated


1Place chicken in a dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 teaspoon dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely).

2Cover and bring to a boil.

3Reduce heat, and simmer 25 minutes or until chicken is done.

4Remove chicken and Bouquet Garni from broth, reserving 2 cups broth.

5Discard Bouquet Garni.

6Chill reserved broth, and skim congealed fat from surface.

7Bone and slice chicken; set aside.

8Cook broccoli according the package directions.

9Drain well.

10Arrange broccoli spears crosswise in a 13x9x2" baking dish.

11Set aside.

12Melt butter in a large skillet over low heat; add flour, stirring until smooth.

13Cook 1 minute, stirring constantly.

14Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

15Remove from heat; stir in milk, sherry, salt, and pepper.

16Pour half of sauce over broccoli and top with chicken slices.

17Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken.

18Sprinkle with remaining 2 tablespoons cheese, and bake at 350 for 20 minutes or until casserole is thoroughly heated and top is golden brown.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy