Reviewed: Jan. 23, 2008

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.

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BetsyB

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 5, 2008

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.

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Cookin' Fool

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Reviewed: Oct. 12, 2007

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!

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cheapgourmet

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Reviewed: Sep. 5, 2007

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!

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JEWELGIRLS

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Reviewed: Jul. 23, 2007

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.

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CHEEREEO

Cooking Level: Expert

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Reviewed: Feb. 13, 2007

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!

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Roxanne

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Reviewed: Dec. 9, 2006

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!

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Chelsea Fan

Cooking Level: Expert

Living In: El Sobrante, California, USA

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Reviewed: Dec. 8, 2006

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!!!

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MOLNARJL

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Reviewed: Aug. 21, 2006

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!

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Jennifer

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Reviewed: Dec. 5, 2005

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.

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Angela

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Reviewed: Nov. 18, 2005

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!

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RedCouch82

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: New York, New York, USA

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Reviewed: Oct. 3, 2005

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.

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Sara

Cooking Level: Beginning

Living In: La Vergne, Tennessee, USA

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Reviewed: Sep. 4, 2005

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 :)

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sativaspitzer76

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Reviewed: Feb. 6, 2005

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!!!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 4, 2005

Awesome. Way better than the "quick" recipes and worth the effort

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LDYBRD

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Reviewed: Oct. 24, 2004

This recipe was very yummy. I didn't have sherry, so I used white wine. However, I doubled the sauce because we like lots od sauce. I served this over rice.

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KATHYL32

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2004

I think the sherry is what makes this recipe separate from just a chicken cassorle (which is also great). My husband loves it so it must be great!

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YummyTummy

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Reviewed: Feb. 24, 2003

It was very good, but I needed to alter it slightly because the sauce was a bit bland. I added 1/2 bar of shredded monterey jack cheese, and used part romano/part parmesan cheese. I also added some cooked carrots, and served it over pasta. The sherry was a nice touch. I'll make it again, with the changes, but not too soon since it was very rich.

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go-red-sox

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Reviewed: Jan. 24, 2003

I usually make the quick version but decided to try this one. There definitely is a distinct difference between the two but I like both of them! The only change I made was to cut garlic bread into cubes and heat in a skillet to form toasted croutons, which I then used to top the divan before baking.

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YUMYUM123

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Reviewed: Jan. 22, 2003

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.

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GBXPERT

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Old Time Chicken Divan

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