Chicken Divan Recipe
This Chicken Divan Recipe has delicious chomps of chicken that are covered in a straightforward cream sauce with broccoli and finished off with a rich Ritz saltine besting. This is a fast family supper that you can present with rice, pureed potatoes, or over rolls.
Ingredients
- 2 Tablespoons butter
- 2 lbs. Boneless Skinless Chicken Breasts, see notes
- Salt/Pepper, to taste
- 1 yellow onion, diced
- 1 stick celery, diced
- 4 cups broccoli florets, about ½ lb.
- 1 Tablespoon olive oil
- ½ teaspoon onion powder
- 10.5 oz. cream of chicken soup
- 2/3 cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- 2 ½ cups cheddar cheese, shredded
- Topping
- ½ cup crushed Ritz crackers or panko breadcrumbs
- 2 Tablespoons butter
- ½ teaspoon mustard powder
Step by step instructions to Make Chicken Divan Recipe :
- Preheat stove to 350 degrees.
- Cut chicken into scaled-down pieces and sprinkle delicately with salt and pepper.
- Dissolve spread in a dutch stove or enormous pot over medium warmth. Add the chicken, onions, and celery and throw to cover. Sauté for 3 minutes, until chicken is mostly done, then, at that point add the broccoli and 1 Tbsp olive oil.
- Cook for 3-5 additional minutes, until the chicken, is cooked through. Eliminate heat.
- Add the cream of chicken soup, sharp cream, milk, flavors, and half of the cheddar. Mix to consolidate.
- Move to a delicately lubed 9 x 13 meal dish and top with outstanding cheddar.
- Cover and prepare for 20 minutes. Eliminate and increment warmth to 400 degrees.
- Consolidate the dissolved spread and Ritz saltines. Sprinkle over the dish and prepare for 8-10 minutes, until the top is brilliant brown. Eliminate and let it sit for 5 minutes before serving.
- Serve over rice, rolls, or pureed potatoes.
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What is Chicken Divan?
Chicken Divan is a rich dish that is generally made with a straightforward blend of chicken, broccoli, sharp cream or mayo, cream of chicken soup, milk, and basic flavors:
- Chicken: Leftover chicken is extraordinary in this formula, uncooked chicken bosom or thighs can likewise be utilized.
- Broccoli: I love utilizing new broccoli, however, frozen functions too.,
- Cream Sauce: The sauce comprises acrid cream (or mayo), cream of chicken soup, milk, cheddar, and straightforward flavors.
- Crunchy Topping: A blend of squashed Ritz wafers and softened spread is an extraordinary method to add a brilliant crunchy fixing to this dish. Panko breadcrumbs and margarine can be utilized also.

~: Why Is It Called Chicken Divan Recipe:~
As per Wikipedia, this dish was named after the Divan Parisien Restaurant in NYC’s Chatham Hotel where it was developed and filled in as a mark dish in the twentieth century. Chicken Divan Recipe is a velvety meal that is generally made with a basic mix of chicken, broccoli, harsh cream or mayo, cream of chicken soup, milk, and basic flavors:
Master Tips :
- Cooked chicken might be utilized in which case sautéing it isn’t required. Similarly, I would in any case suggest relaxing the onions/celery for around 5 minutes and afterward cooking the broccoli for around 3-4.
- To skip sautéing by and large, go ahead and overlook the onions and celery and join uncooked diced chicken, new broccoli, and the sauce fixings. Move to a preparing dish and heat at 375, covered, for 40 minutes. Eliminate cover and continue with adding the Ritz besting as laid out.
- Frozen broccoli might be utilized, defrost it first and wipe it off. Sautéing it with the chicken is discretionary as it’s as of now somewhat cooked. After that, I suggest in the event that you like extremely delicate broccoli.
- Mayo can be utilized rather than sharp cream
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Chicken Divan Recipe
Equipment
- Instant Pot
Ingredients
- 2 Tablespoons butter
- 2 lbs. Boneless Skinless Chicken Breasts, see notes
- Salt/Pepper, to taste
- 1 yellow onion, diced
- 1 stick celery, diced
- 4 cups broccoli florets, about ½ lb.
- 1 Tablespoon olive oil
- ½ teaspoon onion powder
- 10.5 oz. cream of chicken soup
- 2/3 cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- 2 ½ cups cheddar cheese, shredded
- Topping
- ½ cup crushed Ritz crackers or panko breadcrumbs
- 2 Tablespoons butter
- ½ teaspoon mustard powder
Instructions
- Preheat stove to 350 degrees.
- Cut chicken into scaled-down pieces and sprinkle delicately with salt and pepper.
- Dissolve spread in a dutch stove or enormous pot over medium warmth. Add the chicken, onions, and celery and throw to cover. Sauté for 3 minutes, until chicken is mostly done, then, at that point add the broccoli and 1 Tbsp olive oil.
- Cook for 3-5 additional minutes, until the chicken, is cooked through. Eliminate heat.
- Add the cream of chicken soup, sharp cream, milk, flavors, and half of the cheddar. Mix to consolidate.
- Move to a delicately lubed 9 x 13 meal dish and top with outstanding cheddar.
- Cover and prepare for 20 minutes. Eliminate and increment warmth to 400 degrees.
- Consolidate the dissolved spread and Ritz saltines. Sprinkle over the dish and prepare for 8-10 minutes, until the top is brilliant brown. Eliminate and let it sit for 5 minutes before serving.
- Serve over rice, rolls, or pureed potatoes.
Notes
- 2 lbs. of chicken is equivalent to around 4 cups diced or 3 medium chicken bosoms.
- Cooked chicken might be utilized in which case sauteing it isn't required. I would in any case suggest relaxing the onions/celery for around 5 minutes and the broccoli for around 3-4.
- To skip sautéing by and large, go ahead and preclude the onions and celery and consolidate uncooked diced chicken, new broccoli, and the sauce fixings. Move to a preparing dish and heat at 375, covered, for 40 minutes. Eliminate cover and continue with adding the Ritz besting as illustrated.
- Frozen broccoli might be utilized, defrost it first and wipe it off. Sauteing it with the chicken is discretionary as it's as of now to some extent cooked. I suggest in the event that you like exceptionally delicate broccoli.
- ½ cup squashed Ritz = around 14 of them or ½ sleeve
Nutrition :
Calories: 611kcal, Carbohydrates: 15g, Protein: 49g, Fat: 39g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 978mg, Potassium: 927mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1414IU, Vitamin C: 58mg, Calcium: 449mg, Iron: 2mg