Chicken Divan
Chicken Divan ~ tender bites of boneless chicken and broccoli in a silky, cheesy sauce served over rice. A family classic.
When my kids were small getting a meal on the table that everyone would actually eat without complaints was a challenge. Who am I kidding? Even with just two of us left at the table most days, it’s still a challenge.
Chicken Divan was one dish my entire family would devour without a single complaint, whine or scrunched up nose, including my pickiest eater (you know who you are).
I don’t claim to have given birth to this recipe. It’s been around the block as many times as I have, but I put my own spin on it years ago and have made it many, many times since. From my family to yours, Chicken Divan.
You may remember me talking about my Campbell’s Soup for the Win days. I don’t use canned soup very often anymore, but I still remember how that faithful friend helped me get dinner on the table in a snap when I would swear I only had 12 hours in my entire day instead of 24.
Today I’m sharing both my original recipe and an updated version that I make in an oven-proof skillet. In the CSFTW days I didn’t own an oven-proof skillet so everything was layered in a casserole dish which still works well.
The skillet allows me to sear the meat first and if you’ve been following along, you know how I ♥ searing meat because of the flavor it adds. Make it any way you like. Just make it. You won’t regret it.
I’m still a big rice fan but the white rice has been replaced with brown because it’s supposed to be better for us and 90 second microwaveable rice is like a gift from the rice Gods.
Whatever you pair with your Chicken Divan it’ll be the comfort dish you may not even know you need today. Good food made for cold nights and sweatpants.
Chicken Divan Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 10 ounce box frozen Green Giant broccoli cheese sauce
- 1 can Campbell’s Cream of Celery soup
- ½ can milk
- ¼ can EACH of chicken stock and white wine (pinot or sauvignon blanc are good)
- ½ cup grated sharp cheddar cheese
You’ll notice some of the measurements are in ‘can’. Like I said – it’s the original recipe from more than 20 years ago, so don’t judge 🙂 Also ~ if you’re not inclined to add wine (though I recommend it), just double up the chicken stock.
Also, if you’re making the ‘original’ recipe, you won’t need any olive oil.
Chicken Divan Instructions:
Original recipe:
Make a small slit in the broccoli’s clear package and microwave for 2 minutes.
Cut the raw chicken into bite size pieces and season with salt and pepper.
Blend the chicken pieces, can of soup, milk, stock, wine and broccoli in a medium size bowl then pour everything into a 9×13 baking dish.
Bake at 400 degrees for 30 minutes then top with the grated cheese and bake another couple of minutes until the cheese is melted. If you like a browned top, broil instead until the cheese is golden and melted. Serve over rice.
Updated Instructions:
Add a tablespoon of olive oil to a large skillet over medium heat. Once it’s hot, add the bite size pieces of chicken in a single layer and season with salt and pepper.
Sear the chicken on both sides then move it to the edges of the skillet (the chicken won’t be cooked through at this point).
Deglaze the skillet with the wine, letting it reduce to about half and scraping any brown bits from the chicken off the bottom of the skillet.
Microwave the broccoli 2 minutes in its package (again, giving the package a small slit) then add it to the skillet along with the soup, milk and chicken stock stirring to combine everything.
Bake at 400 degrees in the oven-proof skillet for 30 minutes then top with grated cheese and bake another couple of minutes until the cheese is melted. If you like a browned top, broil instead until the cheese is golden and melted. Serve over rice.
Either method, when you dive in you’ll be greeted with tender bites of chicken blanketed in a creamy, cheesy sauce and tasty bites of broccoli. We sure do love our comfort food in this house. Maybe it’s the brutally cold, snowy winters or maybe it’s just us but this one’s on repeat all season.
For lazy Sundays of anytime you’re looking for a little comfort on your plate, you can’t beat Baked Mostaccioli or Braised Beef Ragu.
Enjoy!
If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.
While you’re at it LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest.
Chicken Divan
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 10 ounce box frozen Green Giant broccoli cheese sauce
- 1 can Campbell’s Cream of Celery soup
- ½ can milk
- ¼ can chicken stock
- ¼ can white wine pinot or sauvignon blanc are good choices, just not a sweet Moscato
- ½ cup grated sharp cheddar cheese
Instructions
Original recipe:
- Make a small slit in the broccoli’s clear package and microwave for 2 minutes.
- Cut the raw chicken into bite size pieces and season with salt and pepper.
- Blend the chicken, soup, milk, stock, wine and broccoli cheddar in a medium size bowl then pour into a 9×13 baking dish.
- Bake at 400 degrees for 30 minutes then top with the grated cheese and bake another couple of minutes until the cheese is melted. If you like a browned top, broil instead until the cheese is golden and melted. Serve over rice.
Updated recipe:
- Add a tablespoon of olive oil to a large skillet over medium heat. Once it’s hot, add the bite size pieces of chicken in a single layer and season with salt and pepper.
- Sear the chicken on both sides then move it to the edges of the skillet (the chicken won’t be cooked through at this point).
- Deglaze the skillet with the wine, letting it reduce to about half and scraping any brown bits from the chicken off the bottom of the skillet.
- Microwave the broccoli 2 minutes in its package (again, giving the package a small pierce) then add it to the skillet along with the soup, milk and chicken stock stirring to combine everything.
- Bake at 400 degrees for 30 minutes then top with the grated cheese and bake another couple of minutes until the cheese is melted. If you like a browned top, broil instead until the cheese is golden and melted. Serve over rice.
Comments
Leave a Comment
Mary
February 2, 2018
We love this dish….comfort food at its best. I’ve always used cream of chicken soup plus curry powder. I am going to try your original and updated recipes. They both sound so darn good. Pinned. Stay warm…chat again soon.
Bernie
February 5, 2018
Hey there Mary ~ I love your idea using curry powder! Puts a whole new spin on this dish. I’ll definitely be trying it – thank you! Have a good week friend 😊