I thought this recipe was exceptional. It's light and very tasty. Especially nice with the whole wheat no yolk broad egg noodles. It was a hit with my husband!
From EatingWell: April/May 2006
Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also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.
26 Reviews for Chicken Divan
Thoroughly enjoyed this dish. I will cook it again.
I was disappointed in this dish. I think the thyme was overpowering. It looked interesting when I read the recipe over but did not taste at all like I was hoping. I will not make again. I see someone said it was soupy. It was very thick. I had no problems with the consistency.
This dish was very good. The consistency of the sauce was thick and a tad bland. I doubled the dijon to kick up the sauce which worked out great because that really helped develop all of the other flavors.
This is not chicken divan. It didn't look like chicken from looking at the ingredients, but I trusted the recipe. Mistake. I missed the tanginess of the lemon juice and the solid (thick?) consistency in the original recipe. Only 5 tablespoons of flour for almost 3 cups of liquid, which made for a rather soupy result. Bland flavor overall. This may be a good recipe, but don't make it out to be chicken divan. It isn't.