Old Time Chicken Divan

Old Time Chicken Divan


"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."


1 h servings 519 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
  3. Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
  4. Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
  5. Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.
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  1. 119 Ratings


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 d...

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.. Sp...

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...

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...

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 brot...

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 ex...

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 ...

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!

This recipe is really, really worth the effort. A true gourmet dish. Real food. Excellent. So-o-o-o much better than the "frozen broccoli and canned soup" divans.