Baked Creamy Chicken Divan

Baked Creamy Chicken Divan


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This chicken casserole is inspired by the version created by Divan Parisien in the Chatham Hotel. It's so creamy, light, and flavorful, you'll want to go back for seconds!

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Time needed

40 min cooking

Serving Size / Yield

6 servings


  • 1 C. onion, chopped fine
  • 2 Tbs. butter
  • 1 (8 oz.) pkg. cremini mushrooms, sliced
  • 1/2 C. dry white wine
  • 2 Tbs. flour
  • 1 1/4 C. chicken stock
  • 3/4 C. milk
  • 1 tsp. sea salt
  • 1/4 tsp. pepper
  • 1.3 oz. sharp cheddar cheese, shredded
  • 1/4 C. mayonnaise
  • 1 Tbs. fresh lemon juice
  • 4 C. broccoli florets, steamed
  • 1 lb. skinless, boneless chicken breasts, cooked and cubed
  • 3 Tbs. grated Parmesan cheese
  • 1/2 C. panko breadcrumbs

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Preheat the oven to 350 degrees.

In a skillet, melt the butter over medium high heat. Saute the onion for 2 minutes, add the onion, and saute for an additional 5 minutes. Add in the wine and bring it to a boil. Boil for 3 minutes.

Sprinkle with flour, cook, stirring constantly, for 1 minute. Add in the stock, milk, salt, and pepper. Bring to a boil, then simmer for 7 minutes uncovered, or until the mixture thickens. Remove from heat and let it stand for 3 minutes. Stir in the cheese, mayonnaise, and lemon juice. Mix in the broccoli and chicken.

Pour the contents of the skillet into a greased 9x13 baking dish. Sprinkle with Parmesan cheese and panko. Spray the panko with cooking spray and sprinkle the breadcrumbs with cheese. Bake uncovered for 20 to 22 minutes. Let it stand for 10 minutes before serving.

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