Recipe by MARBALET
"Not for your typical rushed meal, this classical dish is worth the work! For another presentation, place sliced almonds on top of the chicken and broccoli before the final sprinkling of cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
broccoli, cut into florets
ground black pepper
cooked chicken breast halves - bones and skin removed, cut into 1/4 inch slices
grated Parmesan cheese
The real deal and worth the effort. If you note the other reviews, the ones with less than four or five stars all say that they substituted main ingredients (fried chicken?). Do us a favor and don't review if you make major alterations to a dish. Submit a new recipe instead.
I used 1/2 and half instead of cream and added some garlic (2 cloves) and paprika. I also doubled the chicken and used the precooked perdue breaded cutlets. It was an OK dish but needed some extra spice. I think kids may like this though.
This is basically the same recipe I have used for 15+ years. I use dry white wine instead of sherry. Brown the breasts in a little oil first. Dont parboil the broccoli, it cooks in the oven.. Sprinkle more cheese on top to brown. The real dish, no canned soup slop. Serve with glazed carrots, green salad and garlic bread. Yum.
We loved this dish, but I made modifications...I spread a layer of cooked fettucine
on the bottom of the baking dish, before layering the broccoli on top, then spooned
half the sauce on top of the noodles and broccoli. I baked the chicken first, seasoned
with a pepper blend, cayenne pepper and onion powder, then sliced it into 1/4" slices
to lay on top of the broccoli. The sauce by itself was bland, so I sauteed three cloves of
minced garlic and a 1/2 cup of minced onion in cooking spray, then mixed it in with the
sauce along with 1/8 tsp of cayenne pepper! I replaced the heavy cream with 2% Evaporated
Milk, and it was rich and creamy with very little fat! It's a keeper!
Absolutely the way chicken divan should taste. If you don't LOVE this recipie you don't like chicken divan. Canned soup can't compare to a true cream sauce. Thanks for sharing a classic in a sea of shortcuts!
This is a great recipe; delicious and not really that much work. Caution, if you use Campbell's chicken broth you won't need the extra salt! Next time I will use either low-salt or homemade broth.
Both my husband and 4-yr. old give this one 2 thumbs up!
Very good alternative to canned(MSG) soup style divan. On the bottom of my casserole dish, I put some minute white rice and (uncooked) and chicken broth to cook it.Then layered according to the recipe.I sauted my chicken in butter and garlic. I added some red pepper to the sauce. I also used peas instead of broccoli(didn't have any) and half and half instead of heavy cream. I put shredded Mexican style cheese blend on top. It was delicious!!Will make again.
So much better than cream soup version of chicken divan. Worth the extra effort. I substitute 1 cup shredded cheddar for the parm. - just my family's preferrance. So good!
* Percent Daily Values are based on a 2,000 calorie diet.
Old Time Chicken Divan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 519
** Calories from Fat: 295
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple, soul-satisfying chicken and dumplings.
This chicken broccoli casserole couldn’t be easier. And did we mention tasty?
See how to make 5-star sautéed chicken that’s great for fajitas.