Chicken Divan Casserole

Chicken Divan Casserole Recipe

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Kitchen Crew



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  • 1.5 lb
    chicken breasts, halved and skinless
  • 6 c
  • 1
    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

How to Make Chicken Divan Casserole


  1. Place 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).
  2. Cover and bring to a boil.
  3. Reduce heat, and simmer 25 minutes or until chicken is done.
  4. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth.
  5. Discard Bouquet Garni.
  6. Chill reserved broth, and skim congealed fat from surface.
  7. Bone and slice chicken; set aside.
  8. Cook broccoli according the package directions.
  9. Drain well.
  10. Arrange broccoli spears crosswise in a 13x9x2" baking dish.
  11. Set aside.
  12. Melt butter in a large skillet over low heat; add flour, stirring until smooth.
  13. Cook 1 minute, stirring constantly.
  14. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  15. Remove from heat; stir in milk, sherry, salt, and pepper.
  16. Pour half of sauce over broccoli and top with chicken slices.
  17. Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken.
  18. Sprinkle with remaining 2 tablespoons cheese, and bake at 350 for 20 minutes or until casserole is thoroughly heated and top is golden brown.

Printable Recipe Card

About Chicken Divan Casserole

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

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