This was delicious -- the family and I all loved it. I followed suggestions from multiple review and doubled the mustard (DO IT! It would have been a little bland without that.) and added sliced mushrooms to the leeks (a nice addition). Otherwise made this exactly as written. It's a great dish. The chicken was tender, and the favor of the broccoli was a terrific balance to the sauce. When I make it again (and I definitely WILL!), I might add just a little more flour ... the sauce seemed very slightly thin. But in general, this was a big winner, and the entire household loved it.
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Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also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
Doubled recipe and shared meal with friends. Next time, I Next time I will add 2 cloves minced garlic to leeks, double pepper to 1 teaspoon and increase Dijon mustard to 3 teaspoons. For best flavor, use fresh broccoli and use dry sherry versus cooking sherry. Definitely a keeper recipe!
I thought this was pretty good but not great. The mistakes I made were not cutting the broccoli up smaller and steaming it first (it was a bit on the raw side), and adding the full amount of thyme. The thyme was pretty overpowering so I would cut that in half. As others have suggested, I will add mushrooms and lemon juice next time. I also used grilled chicken breasts, the smoke flavor didn't really go with the rest of the dish.
Two quick suggestions: First, regular broccoli is less expensive, and the stems can be shredded in a food processor. Add coleslaw dressing and even your kids will not know the difference. Second, cook the chicken more quickly in a microwave. Put enough water in the bottom of a casserole dish to just coat it. Add the chicken, cover and cook for about 3 minutes, depending on the microwave oven and the size of the breast. The chicken is cooked through faster without browning, as is called for in this recipe. If you are going to use the breast as entrée other than for this recipe, marinate first or season with whatever dry ingredients you like. Cheese and sauces must be added after cooking because they will run off.
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