This was a huge hit. I kept true to the recipe and just added a topping for a little texture. To lower the fat content in the sauce I used fat-free 1/2 &1/2. For a little more flavor I sauteed a slice of onion (minced) and a clove of garlic (minced) in a little olive oil spray, and substituted 1/2t of season salt for the regular salt. For the topping I mixed together: 3T seasoned breadcrumbs, 2T french fried onions (crushed fine in a paper towel to soak up oil), 1T parmesan cheese and 1T bacon bits. Sprinkled it on top just before broiling phase and sprayed it with a little Parkay spray to help brown everything. Yummy!

Five stars although of course I tweak recipes. I steam my broccoli until bright green & still al dente', I season chicken and bake on low oven temp for about an hour, cool, then pull apart in chunks. To save time, I buy one of those pre-jarred alfredo or parm cheese sauces & add to it a sm can of evap milk, extra parm & tbsp of flour wisked together prior to adding to other store bought sauce. I never have sherry so I add a splash of Worcestershire with a bit of grated nutmeg. I always use extra parm in my sauce as well, but that's a personal pref. I also add some garlic (fresh or powder) as it kicks it up a notch. Great basic recipe you can play around with! Oh, make sure Broccoli isn't real wet when assembling or sauce will be runny. Thanks for the post. Update: I prefer doing this recipe making the sauce, it's somewhat better than using the jarred sauce. Am considering getting some sherry to see what the taste difference might be in the end results.

The sauce in this recipe is to die for. It sounds rich but it is actually quite light tasting. The sherry really adds a wonderful flavor. I think this would be great served over rice or pasta, but it was excellent on its own. Thanks for the recipe!

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.

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.

This is wonderful. Followed the recipe as is but substituted half and half for heavy cream. So much better than any "add a can of soup" type casserole. Tastes light and fresh and lovely.

This dish was wonderful! I happened to have all of the ingredients on hand, with a few minor modifications (cooked dark meat instead of breasts, frozen broccoli instead of fresh). I accidentally added the Parmesan cheese to the entire saucepan of sauce, then poured it all over the top of the chicken at the end. It was AMAZING! Didn't add extra garlic or spices (which is rare for me) and it still had a wonderful taste! Definitely 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 was a terrific base recipe and definitely not difficult or time-consuming. I pounded my breasts (the chicken that is!) just to even them out and salted, peppered and lightly floured them before I browned them in hot olive oil, then allowed them to rest and then sliced them. I also added one finely chopped shallot in with the butter. It was definitely heavenly. I will make this one again. Thanks Holly.

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!

Easy recipe... I used leftover turkey and turned out great. I think I used too much turkey so I was alittle short on sauce. Thanks!

This was DELICIOUS! I followed the recipe exactly - used low sodium chicken broth - and sauteed the chicken for about 5 minutes while waiting for the sauce to thicken (only because we were very hungry and wanted to speed up the process!) The cook time is 40 minutes before broiling (there was a discrepancy in the time - It said 40 minutes of cook time at the top and 20 minutes in the 4th instruction.) Thanks so much for this recipe!!!

We did a little modification... we used whole chicken breasts, lightly floured and browned on both sides with butter. We also only par-steamed the broccoli - 2min in the microwave, before putting it all together. It made it less of a "casserole" and more of a full meal. delicious sauce!

This was the first time I ever tried Chicken Divan, and I thought it was a bit bland. I wasn't too excited by the dish, but my husband really enjoyed it. I did add chedder cheese on top which made it enjoyable. It's a decent week day meal.

This is definitely much better than the other recipes I've tried! I wouldn't substitute the heavy cream for anything. I saute the chicken pieces with veg. oil, salt, pepper, and garlic powder before adding. I also highly recommend sprinkling some nutmeg in the second half of cream sauce - DELICIOSO! Also, to cut down on time, I used frozen brocolli and it was just as good - the broccoli cooked all the way through in the 20 minute oven time. Serve over wild rice. This dish will surely impress your friends!

This dish didn't really do it for me. I didn't know how long to wait for it to thicken, and I ended up stirring for 30 minutes to have the same consistency as I had begun with. This turned into a very very thin, soupy, bland mixture that I had to eat with a fork and then a spoon. The effort put into the recipe was not at all worth the results. I'm not sure what I did wrong! :( Two stars because the flavor was edible.

The only change i made was i added about 1/2 a bag of shredded mozzarella because we are cheese people but it would have been fine w/o it or with additional parmesan. absolutley delicious, not difficult! a keeper :)

Wonderful recipe Holly! I used more parm than called for, added some seasonings to the sauce and used fat free half and half in lieu of heavy cream. Everyone at my party raved about this very different version of Divan. Thanks so much!!!!