Chicken Divan

A great way to turn leftover chicken or turkey into a meal complete with veggies.

Chicken Divan


  • 1/4 cup plus 1 tablespoon butter, divided
  • 1/4 cup all-purpose flour
  • 1 1/2 cups half-and-half cream
  • 1/2 cup cooking sherry or water
  • 2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted
  • 2 (10 ounce) packages frozen cut or chopped broccoli, thawed
  • 1 cup cooked rice
  • 3 to 4 cups cubed cooked chicken
  • 2 cups shredded cheddar cheese
  • 1 cup soft bread crumbs


  1. In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside.
  2. Place broccoli in an ungreased 13 x 9-inch baking dish. Cover with rice and then half of the sauce. Top with chicken.
  3. Stir shredded cheese into remaining sauce; pour over the chicken.
  4. Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole.
  5. Bake, uncovered, at 350 degrees F for 35-45 minutes or until heated through.

Yield: 8-10 servings

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