Photo: Antonis Achilleos
Prep Time
20 Mins
Bake Time
30 Mins
Total Time
50 Mins
Serves 6

Classic Chicken Divan is the perfect one-dish meal for those busy weeknights. This version gets lightened up but still retains its savory flavor.

How to Make It

Step 1

Bring a large pot of water to a boil. Add broccoli and blanch 3 minutes. Drain and rinse with cold water to stop cooking.

Step 2

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.

Step 3

Season chicken with salt and pepper. Mist a large skillet or grill pan with cooking spray; place over medium-low heat. Cook chicken, turning once, until browned and almost cooked through, about 10 minutes. Remove from heat; transfer chicken to a cutting board. When cool, slice chicken into bite-size pieces.

Step 4

Warm a medium skillet over medium heat. Add butter and 2 tsp. oil; heat until butter has melted. Add garlic and shallots and sauté until tender, about 3 minutes. Sprinkle flour over mixture and whisk until incorporated. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of Swiss cheese. Season with salt and pepper.

Step 5

Arrange broccoli in baking dish and pour half of sauce on top. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining Swiss cheese and Parmesan; top with bread crumbs. Drizzle with 1/2 tsp. olive oil.

Step 6

Bake for 30 minutes or until browned on top; serve hot.

Ratings & Reviews

Clobberella422's Review

November 29, 2012
This was just so-so. I didn't bother parboiling the broccoli first, just tossed it with salt and pepper and a little bit of olive oil before adding it to the pan. I also added a bit of Italian seasoning to the chicken. So it had a decent flavor, but the problem was that it was very watery when I took it out of the oven. I don't know why, because the sauce was nice and thick when I poured it over everything, but it didn't even re-thicken upon standing. I don't know if this was my fault or the recipe's.

TheMomChef's Review

February 03, 2012
I love the fact that the white sauce is made from scratch instead of a can of mushroom soup. This is pretty basic though. We would have liked a bump of flavor (Dijon mustard perhaps?). You can read my full review at: