Some recipes from the past earn their place in the present. Chicken Divan, the creamy broccoli and chicken casserole that became a dinner party staple in mid-century American kitchens, is one of them. This from-scratch chicken divan recipe keeps everything that made the original worth loving and leaves the canned soup on the shelf where it belongs.
The difference is in the sauce. A proper roux-based Mornay, enriched with sour cream, Dijon, and a measured touch of curry powder, produces a depth of flavor that no condensed cream of mushroom can come close to matching. It takes an extra 10 minutes and uses ingredients you likely already have. The result is something that tastes considered and homemade rather than assembled.
Finished with a buttery crushed Ritz cracker topping and served over rice or egg noodles, this is a casserole that holds its own at any table.
Why You’ll Love This From-Scratch Chicken Divan Casserole
The homemade sauce is the obvious reason, but it’s the curry powder that surprises most people. It was part of the original 1950s recipe and it doesn’t read as “curried” in the finished dish. Instead it adds a warm, slightly complex undertone that keeps the sauce from tasting flat. If you’ve only made this with canned soup before, that layer of flavor is what you’ve been missing.
The texture contrast here is also worth mentioning. Tender chicken and just-cooked broccoli sit in a velvety, glossy sauce under a layer of shredded cheddar and buttery cracker crumbs that bake into a genuinely crunchy golden top. It’s a casserole that actually has texture.
From a practical standpoint, this comes together without much fuss and makes excellent leftovers. It also assembles a full day ahead, which makes it one of the better options for a dinner party or a hectic week.
Ingredients for From-Scratch Chicken Divan Casserole
I always recommend using a high-quality chicken stock here rather than standard broth. The sauce reduces and concentrates as it simmers, so a stock with real body will give you noticeably better results. I look for one where the first ingredient is actually chicken, not water.
The Protein & Veggies:
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb fresh broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon salt and 1/2 teaspoon black pepper (for the chicken)
The Homemade Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock (high quality)
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder
- 1 1/2 cups shredded sharp cheddar cheese
The Buttery Topping:
- 1 sleeve (about 30) Ritz crackers, crushed
- 3 tablespoons unsalted butter, melted
Sharp cheddar is worth using over mild here because it holds up against the richness of the cream and sour cream without getting lost. The Dijon should be a smooth, traditional Dijon rather than a whole-grain version, which can make the sauce look slightly speckled. And on the curry powder: don’t skip it or reduce it. One teaspoon in a full 9×13 casserole is subtle, not bold, and it’s what gives this recipe its character.
How to Make From-Scratch Chicken Divan Casserole
The key is building the sauce off the heat once the cream base has thickened. Adding the sour cream, cheese, and Dijon while the pan is still on a hot burner risks breaking the sauce or making it grainy. Pull it from the heat first, then whisk everything in. The residual warmth does the job perfectly.
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and just cooked through, about 5 to 7 minutes. Don’t overcrowd the pan or the chicken will steam instead of sear. Work in batches if needed. Remove and set aside.
- In the same skillet, lightly steam the broccoli florets with a splash of water for about 3 minutes until tender-crisp. You want them to have some bite left since they’ll continue cooking in the oven. Drain well and set aside with the chicken.
- Melt 4 tablespoons of butter in the skillet over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture smells slightly nutty. It should not turn brown. This cooks out the raw flour taste and is worth not rushing.
- Slowly whisk in the chicken stock in a steady stream, followed by the heavy cream. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring regularly, until the sauce is thick enough to coat the back of a spoon.
- Remove the skillet from the heat. Whisk in the sour cream, Dijon mustard, curry powder, and 1 cup of the shredded cheddar until completely smooth. Taste and adjust salt if needed.
- Fold the seared chicken and broccoli into the sauce until everything is evenly coated. Pour the mixture into the prepared baking dish and spread it level.
- In a small bowl, toss the crushed Ritz crackers with the melted butter until evenly coated. Scatter the remaining 1/2 cup of cheddar over the casserole, then spread the buttery crackers evenly across the top.
- Bake uncovered for 30 to 35 minutes until the sauce is visibly bubbling around the edges and the cracker topping is deep golden brown.
- Let the casserole rest for 10 minutes before serving. This allows the sauce to settle slightly and makes clean portioning much easier.
Pro tip: If you’re using frozen broccoli, thaw it completely and pat it very dry with paper towels before adding it to the sauce. Frozen broccoli holds a significant amount of water that will thin your sauce during baking if it isn’t removed first.
What to Serve with From-Scratch Chicken Divan Casserole
This casserole has enough richness that the sides work best when they offer contrast or provide a base for the extra sauce.
White rice or egg noodles: The traditional serving base for chicken divan and the right call here. Both absorb the extra sauce beautifully. Long-grain white rice keeps things classic, while egg noodles give the meal a slightly heartier, more old-fashioned character.
Simple green salad: Something light and acidic cuts through the cream sauce without competing. A lemon vinaigrette over butter lettuce or mixed greens works particularly well alongside this casserole.
Roasted carrots: Their natural sweetness pairs well with the curry-forward sauce. Roast with a drizzle of olive oil and a pinch of salt at 400°F while the casserole bakes.
Dinner rolls or buttermilk biscuits: Ideal for scooping extra sauce from the pan. A soft dinner roll or a flaky biscuit completes the comfort food character of this meal.
Steamed green beans: Simple and fast, green beans add color and a clean vegetable note to a plate that leans rich. A squeeze of lemon over the top is all they need.
Pro Tips & Variations
Rotisserie chicken shortcut: Using a store-bought rotisserie chicken saves about 15 minutes of active prep. Shred or cube it and fold it directly into the sauce. Since it’s already seasoned, taste the sauce before adding extra salt.
Curry powder swap: If curry powder isn’t to your taste, smoked paprika brings a warm, slightly smoky depth that works well in its place. Dried thyme or a teaspoon of herbs de Provence will give a more herby, French-leaning flavor profile.
Make it ahead: Assemble the full casserole without the cracker topping, cover tightly with foil, and refrigerate for up to 24 hours. Add the buttery cracker topping just before baking. This is the detail that keeps the crumbs from going soft in the fridge.
Add mushrooms: Sautéed sliced cremini mushrooms folded into the sauce alongside the chicken add another layer of savory depth. Cook them in the same skillet before building the roux.
Lighter version: Swap the heavy cream for whole milk and use a full cup of sour cream in its place. The sauce will be slightly less rich but still flavorful and will hold together well during baking.
Storage & Reheating Tips
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I find reheating individual portions in a 350°F oven for 15 minutes preserves the cracker topping better than the microwave, which softens it. For microwave reheating, cover loosely and heat in 90-second intervals, stirring between rounds. The sauce thickens as it cools, so a small splash of chicken stock or cream stirred in before reheating helps restore the original consistency. This casserole does not freeze particularly well once assembled, as the sauce can separate and the broccoli loses its texture after thawing.
Common Questions
Can I use broccoli that hasn’t been pre-cooked? Raw broccoli added directly to the casserole will not cook through properly in 30 to 35 minutes and will stay tough in the center. The brief steam before assembly ensures it finishes tender in the oven without going mushy.
My sauce broke and looks greasy. What went wrong? This usually happens when the cheese or sour cream is added while the sauce is still over high heat. Always pull the pan off the heat first before whisking in the dairy. If it does break, whisk in a tablespoon of cold cream over very low heat to bring it back together.
Can I use a different cracker topping? Yes. Panko breadcrumbs tossed with melted butter and a pinch of salt work well and give a slightly finer crunch. Crushed cornflakes are another option for a more textured, rustic top. The Ritz cracker version has a buttery, slightly salty quality that’s hard to beat for this particular casserole, though.
This from-scratch chicken divan recipe is worth making once just to understand why the original became a classic in the first place. The homemade sauce makes all the difference, and once you’ve had the real version, the canned soup shortcut loses most of its appeal. Give it a spot on your weekend dinner table and see how fast it disappears.
From-Scratch Chicken Divan Casserole
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and just cooked through, about 5 to 7 minutes. Work in batches if needed to avoid crowding. Remove and set aside.
- In the same skillet, add broccoli florets with a splash of water. Steam for about 3 minutes until tender-crisp. Drain well and set aside with the chicken.
- Melt 4 tablespoons of butter in the skillet over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture smells slightly nutty but has not turned brown.
- Slowly whisk in the chicken stock in a steady stream, followed by the heavy cream. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring regularly, until the sauce is thick enough to coat the back of a spoon.
- Remove the skillet from the heat. Whisk in the sour cream, Dijon mustard, curry powder, and 1 cup of the shredded cheddar until completely smooth. Taste and adjust salt as needed.
- Fold the seared chicken and broccoli into the sauce until evenly coated. Pour the mixture into the prepared baking dish and spread level.
- In a small bowl, toss the crushed Ritz crackers with the melted butter until evenly coated. Scatter the remaining 1/2 cup of cheddar over the casserole, then spread the buttery crackers evenly across the top.
- Bake uncovered for 30 to 35 minutes until the sauce is bubbling around the edges and the cracker topping is deep golden brown.
- Let the casserole rest for 10 minutes before serving.
