Chicken Divan

A comforting classic casserole with chicken, broccoli, and rice coated in a rich cheese sauce and finished with crispy cheddar cracker crumbs.

Chicken Divan is a classic casserole made with tender chicken, broccoli, and a creamy sauce. This version adds cooked rice to make it a complete and filling family dinner.

Instead of using canned soup, I make a homemade Mornay sauce with butter, flour, whole milk, chicken stock, sharp cheddar, and Gruyère. It is creamy, deeply flavorful, and really fun to make.

The crispy topping makes it even better. In the video, I used some of my homemade cheddar crackers from a previous snack video. Store bought cheddar crackers or regular breadcrumbs will work just as well.

My father in law reminded me of another reason casseroles are so helpful. When you are having company over, you can assemble dinner ahead of time and actually enjoy your guests instead of standing over the stove. The same idea works for busy family evenings. Prepare the casserole earlier, refrigerate it, and bake it when everyone is ready to eat.

Main Ingredients & Swaps

• Cooked chicken: Poached chicken breasts give you tender, juicy meat, but rotisserie chicken is the quickest option. Any simply seasoned leftover chicken will also work.
• Broccoli: Frozen broccoli can go directly into the casserole without thawing. Fresh broccoli also works, but it should be briefly blanched first.
• White rice: Cook the rice before assembling the casserole. Leftover rice is perfect here. Break up any cold clumps before adding it to the dish.
• Sharp white cheddar: Cheddar gives the sauce plenty of flavor and is also reserved for the crispy topping.
• Gruyère cheese: Gruyère melts into a rich, flavorful sauce. You can replace it with another good melting cheese. Yellow cheddar with a little Swiss cheese is a great alternative.
• Fresh sage: Sage is cooked in the butter before the flour is added, allowing its flavor to spread throughout the sauce. Dried sage can be used when fresh is unavailable.
• Dijon mustard: A small amount deepens the cheese flavor without making the sauce taste strongly of mustard.
• Lemon juice: This brightens the rich sauce. Add it with the heat turned off to help prevent the sauce from separating.
• Nutmeg: A small pinch of nutmeg is a classic addition to creamy cheese sauces and gives this one a little extra warmth.
• Cheddar crackers: Crushed cheddar crackers make an especially flavorful topping. Breadcrumbs can be substituted if that is what you have.

Equipment I Use

• A deep casserole dish: This is a generously sized casserole, so a deeper baking dish helps keep the sauce from bubbling over the sides.
• A stainless steel skillet: The sauce requires quite a bit of whisking. Stainless steel lets me use a metal whisk without worrying about scratching a nonstick coating.
• A sturdy whisk: Whisking constantly while adding the milk and stock helps create a smooth sauce without lumps.
• A rotary cheese grater: Freshly shredded cheese melts more smoothly than packaged shredded cheese, which often contains a coating that can affect the texture of the sauce.

How I Make It

I begin by preheating the oven to 400°F or 205°C and generously buttering a large, deep casserole dish.

For the sauce, I melt the butter with the chopped fresh sage in a stainless steel skillet. Once the butter is melted and sizzling, I whisk in the flour and cook it for about a minute. This cooks away the raw flour flavor and creates the base for the sauce.

Next, I slowly pour in the whole milk and chicken stock, adding a little at a time while whisking constantly. I continue cooking and whisking until the sauce has noticeably thickened and coats the back of a spoon.

It is important to let the sauce become properly thick before adding the cheese. Giving the milk mixture enough time to reduce makes blending the cheese much easier.

Once the sauce is thick, I turn off the heat. I reserve some of the shredded cheddar for the topping, then gradually whisk the remaining cheddar and Gruyère into the sauce. Adding the cheese a little at a time helps it melt evenly.

With the heat still off, I whisk in the Dijon mustard, lemon juice, salt, pepper, and nutmeg. Taste the sauce and adjust the seasoning if needed, then I let it cool and thicken slightly while assembling the casserole.

I spread the frozen broccoli evenly across the bottom of the buttered dish. One pound gives the casserole a good amount of broccoli without adding too much excess moisture.

Next, I scatter the cooked rice over the broccoli, breaking up any clumps as I go. I add the shredded chicken, then pour the cheese sauce evenly over everything.

I gently mix the casserole just enough to distribute the sauce without completely disturbing the layers.

For the topping, I combine the crushed cheddar crackers, reserved cheddar, and melted butter in a small bowl. Once the crumbs are evenly coated, I sprinkle the mixture across the casserole.

The Chicken Divan bakes for about 30 minutes, until the sauce is bubbling around the edges and the cracker topping is crisp and golden.

Tips and Storage

• Shred the cheese from a block for the smoothest sauce. Packaged shredded cheese may not melt as evenly.
• Let the milk and stock mixture thicken before adding the cheese. This is the most important step for creating a smooth Mornay sauce.
• Add the cheese gradually with the heat turned off. If it needs a little help melting, use the lowest possible heat and whisk constantly.
• You can completely assemble the casserole ahead of time and keep it covered in the refrigerator. Bake it directly from the refrigerator, adding a few extra minutes as needed.
• Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or cover the casserole and warm it in the oven.

Watch my YouTube video below to see me make this Chicken Divan from start to finish, including a very real cheese sauce struggle and how I brought it back together.

This casserole takes a little more work than opening a can of soup, but the homemade cheese sauce and crispy cheddar topping make it worth the effort.

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