Chicken Divan
Comfort food at it’s best, yep I’d say Chicken Divan fills that bill! It’s a dish all of my family clamors for, all my grandkids, little to big. If I add rice or baked potatoes, a salad and maybe a roll, I’ve got a filling meal that keeps everybody full and happy, without breaking the bank.
Chicken Divan
I can’t count all the times my mom made Chicken Divan and in turn I have made it for my family. I have no idea where the recipe came from, I just know it wasn’t from Paula Dean. I read somewhere that she originated the recipe and I know that’s not true! It’s comfort food to me because I like to keep big pans of it in my freezer for unexpected friends and family. It also keeps mealtimes simple. I never make just one, I make one to bake and one to freeze. It just helps me sleep better being ahead of the game. Here’s how I do it.
Cook the chicken: I put chicken breast in a large covered skillet and add water, about 4 cups. Cover, bring to a boil and then simmer on low for about 30 minutes. Save your chicken stock, remove chicken, cool and then cube chicken. Cover and set aside.
On to the sauce: There’s two ways to do this. You can use canned soup at $2.29 for a .26 ounce can (1 lb. 10 oz.) or you can make your own in about 5 minutes for about 20 cents. One is a little more convenient, (depending on your can opener), and one is a great deal, you choose!
To make your own sauce: Measure your stock. You need about 3 cups, (24 ounces). I add 3 teaspoons of this fabulous product, Better Than Boullion, Chicken Base, to give my stock more flavor. (This is optional, of course). Over medium heat, I put 6 tablespoons of butter in my skillet. Stir and melt, and then I add 6 tablespoons of flour till I have small, pea-size, lumps. Stir and cook it for about 2 minutes to avoid a floury flavor with your sauce. At this point I turn up my heat to medium-high and then start to add your chicken stock. Stir constantly till your sauce is smooth, thick, and creamy. That’s it…that’s all it takes! You will feel like a star….
Steam the broccoli: Steam just till tender crisp. Careful don’t overcook, it should take just about 8 to 10 minutes, and still be a bright green.
To make the sauce, mix sour cream and cream of chicken soup, (canned or your own), along with curry powder and lemon juice. Give it a good stir.
Now to assemble: I use a 4 quart Pyrex, 15 x 10 x 2″ glass pan. Spray it with non-stick spray. Spread the well-drained broccoli on the bottom and cover with your prepared chicken. I like to sprinkle on a little sea salt and some fresh ground pepper.
Cover with sauce and sprinkle with cheddar cheese.
I make one to bake and one to freeze. Now get it ready to tuck in the freezer by covering with good plastic wrap, then foil, label with the name, Chicken Divan, baking instructions, temp and time, and the date of preparation. Bake the other one at 350 degrees, (325 for a glass pan) uncovered for 45-60 minutes. Again, depending on your eaters, this will serve 12-20. {12 large adult servings and 20 small child portions.} That’s how I plan my servings.
Chicken Divan
Prep time
Cook time
Total time
Chicken Divan is a tried and true family favorite and easy make ahead freezer meal. The fact that all of my family and friends like it so much makes it comfort food for me!
Author: Renée
Recipe type: Entree
Cuisine: American
Serves: 12 servings
Ingredients
- 6 chicken breasts
- 3 pounds of fresh broccoli
- 2 (10½) cans cream of chicken soup, (or make your own, above)
- 2 cups sour cream
- 3 tsp. curry powder
- 3 Tbsp. lemon juice
- 2 cups of shredded medium cheddar cheese
Instructions
- Cook chicken breast, cool and cube.
- Steam bite sized broccoli till tender crisp, about 8 to 10 minutes.
- Make sauce by combining cream of chicken soup, sour cream, curry powder and lemon juice.
- Spray a large pan with non-stick cooking spray.
- Layer prepared broccoli, chicken, sauce and cheese.
- Bake uncovered in a 350 degree oven, (325 for glass pan) for 45 to 60 minutes.
What’s your favorite comfort food or freezer meal? Does it help you sleep better? Ha! Ha! All I know is that I’m going to have sweet dreams with 2 of these babies in my freezer tonight…
Cheers!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
that looks super yum!! it also sounds like a recipe i could make in a snap! thanks for sharing!
Thanks for sharing this recipe. I will be making this. And I love Better than Bouillon – I use it whenever stock is called for.
Have a great week!
Carol
Gnee, I am NOT ahead of the game and should do something like this for summer dinners! Joni
Love love love chicken divan, never made it ahead of time though. I need to get another fridge! We just moved cross country and I didn’t move our second fridge. I’m dying without it!!
Thanks for coming by. I love it here. I’ll be back soon for sure.
Lots of yummy love,
Alex aka Ma, What’s For Dinner
http://www.mawhats4dinner.com
Thanks for stopping by for a Latte’. I have been trying to attract some birds to my back yard (Gold finches in particular), so I’m happy to become your newest follower in an attempt to learn more. I’m also anxious to see more of your recipies as well. Happy Blogging!
YUMMY…I can just taste it! I love this and that is such a great idea to make two and freeze one! Thanks for sharing your recipe! Come say hi 😀
This sounds yummy…I have some left-over chicken breasts from foodie friday and I think I’ll make a small batch of this for lunch today…thanks a bunch for the inspiration 😀
Looks delicious! And you feed this to the birds? Remarkable!
This looks so good I went and took the chicken out of the freezer! 🙂
Yum-ME! That looks delicious! Thank you so much for the birthday wishes, I hope you enjoy your day! 🙂
Yum, I haven’t made this forever. Guess what we’re having for dinner tonight…
I love that stock in a jar, Costco also sell tetrapaks of organic chicken stock which are a great timesaver!
Tracey
I am so glad to read that tip for how to do it without the soup. It’s amazing how much those soups have gone up in price in the last years. I’m going to try your recipe the next time that I make chicken divan and do it without the soup.
Savng it to my recipe file.
Looks sooo tasty!
Thanks for the recipe and tips!
If I was smart I’d double my recipes to freeze too. That Chicken Divan certainly looks like a good place to start.
Thanks,
mickey
That recipe sounds and looks divine. Thanks so much for coming by and the cute comment.
That looks good, I might have to try that tomorrow.
Hi! I’m stopping by from the Motivate Me Monday party. This is going in my recipes to try file! Could you split one batch into two glass pie plates to feed one couple today, have leftovers for lunch tomorrow, and put the second pie plate in the freezer?
Enjoy the week! 🙂
Alison
http://welcomesunshinehome.blogspot.com/
I need a drool bucket! This looks super good. Is the recipe you listed for single or double. It is just me and may hubby here and I think I could split the one pan. Thanks for sharing.
Visiting from Today’s Creative Blog.
This sounds so good–and easy to follow step-by-step, too!
YUM! I love chicken divan, and your recipe looks fabulous!
My mom loves this dish ~ I think I’ll make your version for her real soon. Thanks for posting the recipe and the great photos!
This sounds good! I love Better Than Bouillon too, chicken and beef are a staple in my house! I saw clam at CTS and really had to think hard about whether I’d really use it or not…
That looks delicious!!
I haven’t made Chicken Divan in a long, long time. Your Mom’s recipe looks simple & yummy! I will have to make it soon 🙂
Blessings!
Gail
Have you tried this delicious way to get a perfect chicken breast? Put chicken in a pan of cold water, just to cover breasts. Bring water to a boil and turn off the heat. Don’t take the lid off of the pan. Let it set for 1 hour. I think you will find that the chicken breasts are well cooked but very moist as well. Try it!
Your mother
I haven’t made Chicken Divan for ages – thanks for the prompt! I love that Better Than Bouillon and use it all the time.