Dreamy Creamy Chicken Divan with Buttery Crunchy Topping
- 1 1/2 pounds boneless skinless chicken breasts or chicken thighs (cut into 1-inch chunks)
- Kosher salt and freshly ground black pepper (to taste)
- 5 tablespoons unsalted butter (divided)
- 1/2 medium sweet onion (diced)
- 1 rib celery (diced)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1 3/4 cups chicken stock
- 3/4 cup heavy cream
- 1 1/2 teaspoons Dijon mustard
- 4 ounces shredded sharp cheddar cheese
- 1/3 cup freshly grated Parmesan
- 4 cups small broccoli florets
- 2 tablespoons chopped fresh parsley leaves
- 30 buttery crackers (lightly crushed, such as Ritz)
- 3 tablespoons unsalted butter (melted)
- Preheat oven to 375 degrees F.
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes; set aside.
- Melt remaining 4 tablespoons butter. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in chicken stock, heavy cream and Dijon; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring often, until reduced and slightly thickened, about 3 minutes.
- Remove from heat; stir in cheeses until melted.
- Stir in broccoli and chicken until well combined. Sprinkle with topping.
- Place into oven and bake until golden brown and bubbling, about 30-35 minutes. Let cool 10-15 minutes.
- Serve, garnished with parsley, if desired.
- In a small bowl, combine crackers and butter.
Easy, quick chicken divan! The creamiest chicken and broccoli casserole topped with a buttery, crunchy topping. The coziest weeknight meal!
why you’ll love this quick chicken divan recipe
A nostalgic, classic casserole. This casserole is the ultimate comfort food, just like mom used to make. It’s rich, it’s cozy, and incredibly nostalgic.
Crowd-pleasing, quick fix dinner. With its easy make-ahead option, chicken divan can easily be whipped up for weeknight dinners, large family gatherings, dinner parties, and weekend company. Assemble ahead of time, popping it in the oven just before serving.
All-in-one meal. You have a complete meal all in one here – with tender chicken and broccoli smothered in the creamiest, dreamiest homemade sauce (no canned soup here!) with an irresistible crunchy topping, serving as is or over rice for all the sopping!
Freezes like a dream. This recipe can be kept in the freezer for up to 2 months and reheats just beautifully.
what is chicken divan?
Chicken divan is a classic American casserole featuring chicken, broccoli, a cream sauce, cheese and a crunchy topping such as buttery breadcrumbs or crushed crackers. It is named after Divan Parisien Restaurant in New York City, serving the original dish in the early twentieth century.
how to make chicken divan
Make the crunchy topping. Firstly, combine the lightly crushed butter crackers and melted butter.
Brown the chicken. Season the chicken with salt and pepper, and cook until golden brown in a large cast iron skillet over medium high heat, working in batches to avoid overcrowding the pan.
Sauté the aromatics. Cook the onion, celery and garlic, adding the frozen broccoli in this step (if using).
Add the flour. Stir in the flour until slightly browned. This will help thicken the casserole.
Deglaze the pan. Add the wine (or chicken stock) and scrape up all the browned bits (fond) stuck to the bottom of the pan for maximum flavor.
Add the liquids. Add the chicken stock, heavy cream and Dijon, simmering until thickened and saucy.
Remove from heat. Stir in the cheeses, broccoli and cooked chicken, adding the buttery cracker topping in an even layer.
Bake. Carefully place the oven-safe cast iron skillet into the oven, baking until bubbly and golden brown.
Serve. Finally, let cool 10-15 minutes, before serving warm over rice or egg noodles.
Prep and assemble ahead of time, adding the topping just before baking. Cover the casserole tightly with plastic wrap; refrigerate up to 48 hours. To bake, let the casserole sit at room temperature for 10-15 minutes. Remove plastic wrap, sprinkle with topping and bake as directed, adding an additional 5-10 minutes of cook time, if needed.
Storage
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-20 minutes.
Freeze before baking
Cover the casserole tightly with plastic wrap without the cracker topping, then aluminum foil (this will help prevent freezer burn). Label, date and freeze up to 2 months. To reheat, thaw overnight in the fridge, remove the plastic wrap, sprinkle with topping and bake as directed, adding an additional 5-10 minutes of cook time, if needed.
What is in the sauce?
Most recipes use canned cream of chicken soup as a shortcut but this recipe includes an easy homemade (béchamel) sauce using butter, flour, chicken stock, heavy cream, and cheese.
Can I use leftover rotisserie chicken?
Absolutely! Leftover shredded rotisserie chicken is the ultimate weeknight hack, cutting down prep time even further for those busy nights during the week.
Can I use frozen broccoli?
Frozen, thawed broccoli can be used but will need to be drained well of excess liquid to avoid a watery, mushy chicken divan.
Can I make this ahead of time?
Yes! This can be assembled up to 2 days in advance and stored in the fridge.
Do I have to use white wine?
Not at all. Additional chicken stock can be used for white wine as a non-alcoholic substitute.
What is heavy cream?
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
How can I store leftovers?
