This delicious Barefoot Contessa Chicken Divan is a creamy, comforting casserole that’s perfect for a quick weeknight dinner. Packed with tender chicken, broccoli, and cheesy goodness, it’s easy to make with simple ingredients you likely already have. The crispy breadcrumb topping adds the perfect finish!
Ingredients Needed
- 70g unsalted butter
- Kosher salt
- 1 large head of broccoli, cut into 1- to 2-inch florets (about 5 cups / 500g)
- 1 tbsp chopped fresh sage
- 40g all-purpose flour
- 3 tbsp dry sherry (or chicken broth)
- 240ml low-sodium chicken broth
- 240ml milk
- 240ml double cream
- 1 pinch of freshly grated nutmeg
- Freshly ground black pepper to taste
- 900g cooked, diced chicken
- 100g shredded cheddar cheese, divided
- 280g frozen broccoli spears or florets
- 350g cooked rice
- 50g grated Parmesan cheese
- 25g breadcrumbs
How To Make Chicken Divan
- Preheat the oven: Preheat the oven to 200°C (180°C fan)/400°F and grease a 3-quart (2.8L) casserole dish with butter.
- Cook the broccoli: Boil water in a saucepan and cook 5 cups (500g) of broccoli florets until crisp-tender. Drain and set aside.
- Make the sauce: In another saucepan, melt 5 tbsp (70g) of butter over medium heat. Add 1 tbsp of chopped fresh sage. Stir in 5 tbsp (40g) of flour and whisk for 1-2 minutes until golden brown.
- Add liquids: Gradually whisk in 240ml milk and 240ml double cream, stirring until the mixture thickens.
- Season the sauce: Add 3 tbsp of sherry (or chicken broth), 1 tsp salt, and 1/2 tsp black pepper. Continue whisking to combine.
- Add cheese: Stir in 150g of shredded Gruyere cheese until fully melted and smooth.
- Combine broccoli and chicken: Add the cooked broccoli and 900g of cooked chicken, stirring to combine evenly.
- Assemble the casserole: Pour the mixture into the prepared casserole dish.
- Top and bake: Sprinkle 50g grated Parmesan cheese and 25g breadcrumbs over the top. Bake for 35 minutes, or until the casserole is hot and golden brown.
Recipe Tips
- Cook the broccoli just right: Don’t overcook the broccoli. It should be tender but still slightly crisp for the best texture in the casserole.
- Use leftover chicken: Save time by using cooked chicken leftovers. Shredded or diced, it works perfectly in this recipe.
- Cheese mix: For an extra creamy texture, combine different cheeses like Gruyère and cheddar. This adds richness and flavor.
- Breadcrumbs for crunch: Use fresh breadcrumbs for a crispier topping. If using store-bought, toast them lightly in butter for added crunch.
- Season to taste: Adjust the seasoning to your liking. Add more salt, pepper, or a pinch of cayenne for a little heat if you prefer.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover chicken divan in an airtight container. Refrigerate for up to 3 days.
- Freeze: Wrap leftover chicken divan tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw in the fridge overnight then reheat.
- Reheating: To reheat leftover chicken divan, place the Chicken Divan in a preheated oven at 180°C for 20-25 minutes, or until hot and bubbly. You can also microwave individual portions for 2-3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (236g)
- Calories: 388
- Total Fat: 32g
- Saturated Fat: 7.6g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 14g
- Monounsaturated Fat: 8.2g
- Cholesterol: 55mg
- Sodium: 948mg
- Total Carbohydrates: 11g
- Dietary Fiber: 2.1g
- Sugars: 1.5g
- Protein: 15g
- Potassium: 305.1mg
Try More Recipes:
Barefoot Contessa Chicken Divan
Description
This delicious Barefoot Contessa Chicken Divan is a creamy, comforting casserole that’s perfect for a quick weeknight dinner. Packed with tender chicken, broccoli, and cheesy goodness, it’s easy to make with simple ingredients you likely already have. The crispy breadcrumb topping adds the perfect finish!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C (180°C fan)/400°F and grease a 3-quart (2.8L) casserole dish with butter.
- Cook the broccoli: Boil water in a saucepan and cook 5 cups (500g) of broccoli florets until crisp-tender. Drain and set aside.
- Make the sauce: In another saucepan, melt 5 tbsp (70g) of butter over medium heat. Add 1 tbsp of chopped fresh sage. Stir in 5 tbsp (40g) of flour and whisk for 1-2 minutes until golden brown.
- Add liquids: Gradually whisk in 240ml milk and 240ml double cream, stirring until the mixture thickens.
- Season the sauce: Add 3 tbsp of sherry (or chicken broth), 1 tsp salt, and 1/2 tsp black pepper. Continue whisking to combine.
- Add cheese: Stir in 150g of shredded Gruyere cheese until fully melted and smooth.
- Combine broccoli and chicken: Add the cooked broccoli and 900g of cooked chicken, stirring to combine evenly.
- Assemble the casserole: Pour the mixture into the prepared casserole dish.
- Top and bake: Sprinkle 50g grated Parmesan cheese and 25g breadcrumbs over the top. Bake for 35 minutes, or until the casserole is hot and golden brown.
Notes
- Cook the broccoli just right: Don’t overcook the broccoli. It should be tender but still slightly crisp for the best texture in the casserole.
- Use leftover chicken: Save time by using cooked chicken leftovers. Shredded or diced, it works perfectly in this recipe.
- Cheese mix: For an extra creamy texture, combine different cheeses like Gruyère and cheddar. This adds richness and flavor.
- Breadcrumbs for crunch: Use fresh breadcrumbs for a crispier topping. If using store-bought, toast them lightly in butter for added crunch.
- Season to taste: Adjust the seasoning to your liking. Add more salt, pepper, or a pinch of cayenne for a little heat if you prefer.
Barefoot Contessa Chicken Divan