Dinner

Chicken Divan

A elegant yet simple casserole of poached chicken and fresh broccoli bound in a silky Mornay sauce, topped with breadcrumbs and cheese. This 1950s classic is comfort food at its finest—rich, satisfying, and surprisingly easy to assemble.

507calper serving 46gprotein 22gcarbs 27gfat 25min prep 35min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Chicken Divan — common questions

Can I make this ahead?

Yes, assemble the complete casserole in the baking dish, cover with foil, and refrigerate up to 24 hours before baking. Add 10 minutes to the bake time if baking from cold. You can also freeze it for up to 3 months; thaw overnight in the refrigerator before baking.

What can I use instead of cheddar?

Gruyère, Swiss, or a combination of both work beautifully. Avoid mild cheddar—sharp gives the sauce backbone that makes this dish sing.

What's the most common mistake?

Overcooking the sauce so it breaks or becomes grainy. Keep heat at medium and whisk constantly; the sauce should reach the consistency of heavy cream, not pudding. If it seems too thick, whisk in milk a tablespoon at a time.

Can I use frozen broccoli?

Yes, use 2 lbs frozen broccoli florets; thaw and drain them well to remove excess moisture, then skip the blanching step and add directly to the baking dish.

What should I serve with Chicken Divan?

A simple green salad with vinaigrette and crusty bread or a light white wine are perfect complements. The casserole is rich, so you want something fresh and acidic alongside.

How do I store and reheat leftovers?

Cover and refrigerate for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or cover and microwave individual portions for 2–3 minutes. The sauce may thicken when cold; add a splash of milk when reheating if needed.