Chicken Divan: A 1950s Recipe

Chicken Divan has been a beloved dish for decades, known for its creamy, hearty combination of chicken and broccoli. The original version relied heavily on simple ingredients, but this updated recipe ensures every bite is packed with flavor. Perfect for family dinners, serve it with rice and enjoy!

Growing up, Chicken Divan was a staple in my household. My mother frequently made this easy casserole, serving it over rice or egg noodles. While it wasn’t always my favorite back then, I’ve since modernized the recipe, adding more flavors and transforming it into a dish that’s both comforting and delicious.

Recipes from the 1950s and earlier were often quite simple, relying on high-quality ingredients rather than a variety of seasonings. My version, however, introduces a range of flavors in the creamy sauce, making it an ideal choice for family meals.

History

Chicken Divan is a classic American casserole that originated in the 1950s at the Divan Parisien Restaurant in New York City’s Chatham Hotel. The dish was named after the restaurant and created by a chef who aimed to combine sophisticated flavors with a touch of French flair. Featuring tender chicken and broccoli in a rich, creamy cheese sauce, Chicken Divan quickly became a popular dish, and its popularity surged in home kitchens during the mid-20th century, especially as it aligned with the era’s love for casseroles and convenience cooking. 

Ingredients

• Boneless skinless chicken breast – Cut into strips.
• Broccoli – Or 2 broccoli crowns.
• Butter – Divided
• Onion – Diced.
• Mushrooms – Quartered.
• Flour
• Chicken stock
• Milk
• Heavy whipping cream
• Dijon mustard
• Lemon juice
• Cayenne
• Sharp cheddar cheese

For the topping

• Parmesan cheese
• Butter
• Panko bread crumbs

How To Make Chicken Divan

1. Preheat your oven to 400°F and prepare a 10×10-inch baking dish with nonstick spray.
2. Season the chicken strips with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown the chicken in batches for 2-3 minutes per side. Remove from the skillet along with the pan juices and set aside.
3. Blanch the broccoli in a large pot of boiling salted water for 2-3 minutes until bright green and slightly tender. Drain, rinse under cold water to cool, then drain again and set aside.
4. Sauté the onions and mushrooms in the skillet with 6 tablespoons of butter over medium heat until softened, about 5 minutes. Turn off the heat.
5. Sprinkle flour over the onion and mushroom mixture, stirring constantly to create a roux. Gradually add the chicken stock, whisking to avoid lumps. Once smooth, add the milk and heavy cream. Stir in the mustard, lemon juice, and cayenne. Cook until the sauce thickens, about 5-7 minutes. Remove from heat.
6. Stir in the shredded cheddar cheese until melted and smooth.
7. Combine the chicken, broccoli, and sauce in a large bowl. Transfer the mixture to the prepared baking dish.
8. Combine the grated Parmesan cheese, 2 tablespoons of melted butter, and panko bread crumbs in a small bowl. Sprinkle this topping evenly over the casserole.
9. Bake for 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
10. Serve and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• The chicken will finish cooking in the oven, so don’t worry if it isn’t fully cooked after browning.
• Don’t overcook the broccoli; it should be quite crunchy when it goes into the oven to prevent it from becoming mushy.
• If using frozen broccoli, thaw and drain it first to avoid a watery sauce.
• Use freshly shredded cheese for the creamiest sauce; pre-shredded cheese can make the sauce grainy.
• If the casserole browns too quickly, tent it with foil. If it’s not brown enough, place it under the broiler for 1-2 minutes.
• Try using gruyere cheese for a delicious variation.

Make It A Meal

Pair Chicken Divan with a simple green salad and rice or egg noodles. A glass of crisp white wine, such as Chardonnay or Sauvignon Blanc, complements this chicken casserole beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven-safe dish at 350°F (175°C) until heated through. For freezing, wrap the cooled casserole tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.