Chicken Divan

April/May 2006

Your rating: None Average: 3.7 (359 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Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also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.

"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

28 Reviews for Chicken Divan


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.


Good recipe. I cut it in half for the two of us. When I make it again I'll probably add some garlic and sambal oelek but that's just the way we like things in our house.
I was dissapointed that you missed the opportunity to make some homemade stock. I used two small bone in, skin on breasts and the usual suspects to make some stock while poaching the meat. I had lots of no sodium broth for this recipe and another bowl of soup later.


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