Cheesy Chicken Divan

Lynnda Cloutier


This is an updated version of the old classic, substituting a rich and creamy cheese sauce for the usual canned soup base. source unknown


★★★★★ 1 vote



  • ·
    2 cups broccoli florets
  • ·
    6 tbsp. unsalted butter, divided
  • ·
    1/3 cup flour
  • ·
    3 cups milk
  • ·
    2 cups shredded cheddar
  • ·
    3/4 cups shredded parmesan, divided
  • ·
    3 tbsp. dijon mustard
  • ·
    1/2 tsp. paprika
  • ·
    1/2 tsp. garlic powder
  • ·
    salt and pepper to taste
  • ·
    5 cups cubed cooked chicken
  • ·
    1 cup panko bread crumbs
  • ·
    1/3 cup sliced almonds
  • ·
    cooked rice or egg noodles

How to Make Cheesy Chicken Divan


  1. Preheat oven to 375. Coat a 2 quart baking dish with unsalted butter. Blanch broccoli in large pot of boiling salted water til tender, about 3 minutes; drain.
  2. Melt 4 Tbsp. butter in large pan over medium high heat. Whisk in flour; cook til browned and fragrant, 2 minutes. Slowly whisk in milk. Stir in cheddar, 1/2 cup Parmesan, Dijon, paprika and garlic powder
  3. Cook sauce til thickened, 4 to 5 minutes. Season with salt and pepper. Stir in chicken and broccoli; transfer mixture to prepared dish. Top casserole with panko, almonds, and remaining 1/4 cup Parmesan. Melt remaining 2 Tbsp. butter and pour over top of casserole.
  4. Bake casserole til topping is golden, 25 to 30 minutes. Serve casserole with hot rice or buttered egg noodles.

Printable Recipe Card

About Cheesy Chicken Divan

Course/Dish: Chicken

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