Can I use fresh chicken for this chicken divan recipe?

Yes, you can! If you don't have pre-cooked chicken, you'll need to cook about 1.5-2 pounds of boneless, skinless chicken breasts or thighs. You can poach them in simmering water or bake them until cooked through, then shred or dice them before adding to the casserole. This will add to the overall prep time of your chicken divan recipe.

Can I make chicken divan ahead of time?

Absolutely! You can assemble the entire chicken divan recipe, including the topping, and cover it tightly with plastic wrap. Store it in the refrigerator for up to 24 hours. When ready to bake, remove it from the fridge 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, potentially adding an extra 5-10 minutes to the cook time.

What's the best way to reheat leftover chicken divan?

To reheat individual portions of your chicken divan recipe, the microwave works well. For larger amounts, cover the casserole dish with foil and reheat in an oven preheated to 330u00b0F (165u00b0C) until warmed through, about 20-30 minutes. You can remove the foil for the last few minutes if you want to crisp up the topping again.

What can I substitute for the dry sherry in this chicken divan recipe?

If you prefer not to use alcohol, you can simply omit the dry sherry. However, it does add a nice depth of flavor. A good non-alcoholic substitute would be an equal amount of chicken broth or even a splash of white grape juice, though the flavor profile will be slightly different in your chicken divan recipe.

chicken divan recipe: 10 Steps to the Ultimate Comfort Casserole

Name: Classic Creamy Chicken Divan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 large heads broccoli, cut into florets (about 6 cups), or 2 (10-ounce) packages frozen broccoli florets, thawed and well-drained; 3 cups cooked chicken, shredded or diced; 1 (10.5-ounce) can condensed cream of chicken soup; 1/2 cup mayonnaise; 1/4 cup milk; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 2 tablespoons dry sherry (optional, but recommended for depth); 1 1/2 cups shredded sharp cheddar cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1/2 cup panko breadcrumbs (or regular breadcrumbs)

Ingredients

Scale

2 large heads broccoli, cut into florets (about 6 cups), or 2 (10-ounce) packages frozen broccoli florets, thawed and well-drained
3 cups cooked chicken, shredded or diced
1 (10.5-ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons dry sherry (optional, but recommended for depth)
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese, divided
1/2 cup panko breadcrumbs (or regular breadcrumbs)

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Instructions

Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: Arrange broccoli florets evenly across the bottom of the prepared baking dish. If using fresh broccoli, blanch it for 2-3 minutes in boiling water, then drain thoroughly before adding to the dish.
Step 3: Spread the cooked chicken evenly over the layer of broccoli.
Step 4: In a large mixing bowl, combine the condensed cream of chicken soup, mayonnaise, milk, lemon juice, Dijon mustard, Worcestershire sauce, and dry sherry (if using). Whisk until completely smooth.
Step 5: Stir in 1 cup of the shredded cheddar cheese and 1/4 cup of the grated Parmesan cheese into the sauce mixture.
Step 6: Pour the creamy sauce evenly over the chicken and broccoli in the baking dish, spreading with a spatula to cover completely.
Step 7: In a small bowl, combine the remaining 1/2 cup shredded cheddar cheese, remaining 1/4 cup grated Parmesan cheese, and the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.
Step 8: Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. If the topping browns too quickly, you can loosely tent it with foil.
Step 9: Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Notes

For an even quicker meal, use leftover roast chicken or a store-bought rotisserie chicken. Adjust seasoning to taste, especially salt and pepper. You can also add a pinch of nutmeg to the sauce for a classic French touch.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 480 kcal
Sugar: 6 g
Sodium: 850 mg
Fat: 30 g
Saturated Fat: 14 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 105 mg