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Chicken Divan

April/May 2006

Your rating: None Average: 3.8 (275 votes)

Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also loaded with fat and salt. Our revised version has all the flavor of the original with only half the calories and a fraction of the sodium. Use leftover cooked chicken breasts, if you have them on hand, for an even faster dinner.



READER'S COMMENT:
"YUM! i thought this was pretty darn close to regular chicken divan - except that it used parmesan instead of cheddar... i doubled the recipe (so i could freeze half) and it turned out great! a few changes i made (here, they're already...
Chicken Divan Recipe

26 Reviews for Chicken Divan

03/14/2012
Great!

I made a few substitutes for things I didn't have in the house : white wine for sherry, onion for leeks. I also used low - fat cheddar for half the Parmesan.
My family really enjoyed this over rice. We didn't want to have noodles 2 nights in a row so we did rice. It was so delicious and creamy, just like I remember from years ago!!
I will definitely make this again and again!

creamy, cheesy
Comments
03/06/2012
Anonymous

For my family, this dish was too tangy and the flavor was not what we are used to. My husband was picking at his meal and neither of us finished the dish.

Healthier version of the normal chicken divan I make.
Comments
02/01/2012
Anonymous
Fantastic

i followed some other tips and added mushrooms, lemon juice, double dijon mustard and the panko bread crumbs.
had the whole wheat egg noodles but they could do with out easily and still be just as good....FANTASTIC reheated too

great for any occasion
Comments (1)

9 comments

Anonymous wrote 2 years 24 weeks ago

I haven't tried this yet, but

I haven't tried this yet, but I have a chicken divan recipe that uses a bit of curry powder which is really good. I might try that to see how it is with this recipe.

10/04/2011
Yummy and cheesy but a little bland

It was yummy and cheesy but a little bland, I’m not great at imagining what spice(s) would taste good in a recipe, so if someone can think of something to try please let me know. I did a few changes to make it a little healthier: 1. I used fat-free milk instead of low-fat; 2. I used Safeway’s O (organic) Vegetable Broth brand instead of chicken broth because it only has 10 calories per cup; 3. I bought a rotisserie chicken so I can skip step 1. And I paired it up with rice.

Comments (2)

9 comments

Anonymous wrote 1 year 41 weeks ago

Funny that was exactly what I

Funny that was exactly what I was thinking. A rotisserie chicken would make this so much easier. Thanks for the confirmation.

Anonymous wrote 2 years 26 weeks ago

I love that you used a bought

I love that you used a bought rotisserie chicken. I thought of the same thing. As far as spices go I like to use tarragon in chicken dishes.

10/04/2011
Very good - I'll make this again

I have not tasted traditional Chicken Divan, but my husband and I enjoyed this recipe. Per the suggestions of other reviewers, I added sliced mushrooms and a little lemon juice. I also cooked the chicken with garlic and added some Panko breadcrumbs to the top of the casserole with the Parmesan cheese. Next time I will probably serve this with egg noodles, but the dish is hearty enough without them.

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