Chicken Divan is rich and delicious and surprisingly easy to make! The oldest recorded recipe for a casserole was in the year 1250. Casseroles were originally meant for communal meals similar to potluck, and that hasn’t changed much today. Chicken Divan is one of my favorite casseroles. It was created in France as a signature dish in a fancy hotel, and while my version isn’t fancy, it has all the classic flavors. It combines chicken with broccoli in a creamy, cheesy sauce. The crunchy, toasted topping really adds to the richness of the filling. This dish is hearty and can be served with a salad or over noodles for a complete meal.
Belle’s Chicken Divan
1 ½ pounds fresh broccoli cut into bite-sized pieces
3 cups cooked chicken cubed
1 ½ cups shredded cheddar cheese, divided
½ cup milk
⅔ cup sour cream
1 (10 ½ ounce) can cream of mushroom soup or chicken soup
½ teaspoon each garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon pepper
¼ teaspoon seasoning salt
Topping
3 tablespoons Panko bread crumbs
1 tablespoon melted butter
Place broccoli in a large pot boiling water and cook 2-3 minutes or just until tender crisp. Drain well. In a medium bowl, combine 1 cup of cheddar cheese, milk, soup, sour cream, and seasonings. Stir in broccoli and chicken and spread into a 3qt casserole dish (or a 9×13 pan). Top with remaining cheese. For the topping, mix the butter and bread crumbs in a small bowl. Sprinkle the topping over the chicken mixture. Bake at 400 degrees for 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot. Serve over noodles, if desired.
