Gruyère Chicken Divan

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 438
  • Calories from fat: 58%
  • Fat: 28.1g
  • Saturated fat: 11.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.8g
  • Carbohydrate: 13.4g
  • Fiber: 0.0g
  • Cholesterol: 98mg
  • Iron: 0.0mg
  • Sodium: 572mg
  • Calcium: 0.0mg


  • 2 tablespoons chopped shallots
  • 1/2 teaspoon minced garlic
  • 1/2 cup margarine, melted and divided
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 cup canned ready-to-serve chicken broth
  • 1 1/2 cups (6 ounces) shredded Gruye@Sre cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 4 cups chopped cooked broccoli
  • 4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup fine, dry breadcrumbs
  • 2 teaspoons paprika


  1. Saute shallots and garlic in 1/4 cup plus 2 tablespoons margarine in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook 1 minute over medium heat, stirring constantly. Gradually add half-and-half and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add Gruyère cheese, salt, and pepper, stirring until cheese melts.
  2. Spread 1/2 cup cheese sauce in a greased 11- x 7- x 1 1/2-inch baking dish. Add broccoli and 1 1/2 cups cheese sauce. Top with chicken and remaining cheese sauce.
  3. Combine Parmesan cheese, breadcrumbs, paprika, and remaining 2 tablespoons margarine; stir well. Sprinkle evenly over top of casserole. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
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