Not for your typical rushed meal, this classical dish is worth the work! For another presentation, place sliced almonds on top of the chicken and broccoli before the final sprinkling of cheese.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.

  • Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.

  • Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.

  • Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.

Nutrition Facts

526.5 calories; 38.3 g protein; 19.4 g carbohydrates; 160.7 mg cholesterol; 1125.4 mg sodium. Full Nutrition

Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2003
The real deal and worth the effort. If you note the other reviews, the ones with less than four or five stars all say that they substituted main ingredients (fried chicken?). Do us a favor and don't review if you make major alterations to a dish. Submit a new recipe instead. Read More
(268)

Most helpful critical review

Rating: 3 stars
01/23/2003
I used 1/2 and half instead of cream and added some garlic (2 cloves) and paprika. I also doubled the chicken and used the precooked perdue breaded cutlets. It was an OK dish but needed some extra spice. I think kids may like this though. Read More
(24)
175 Ratings
  • 5 star values: 120
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
07/11/2003
The real deal and worth the effort. If you note the other reviews, the ones with less than four or five stars all say that they substituted main ingredients (fried chicken?). Do us a favor and don't review if you make major alterations to a dish. Submit a new recipe instead. Read More
(268)
Rating: 5 stars
01/23/2008
This is basically the same recipe I have used for 15+ years. I use dry white wine instead of sherry. Brown the breasts in a little oil first. Dont parboil the broccoli, it cooks in the oven.. Sprinkle more cheese on top to brown. The real dish, no canned soup slop. Serve with glazed carrots, green salad and garlic bread. Yum. Read More
(115)
Rating: 4 stars
01/23/2003
We loved this dish but I made modifications...I spread a layer of cooked fettucine on the bottom of the baking dish before layering the broccoli on top then spooned half the sauce on top of the noodles and broccoli. I baked the chicken first seasoned with a pepper blend cayenne pepper and onion powder then sliced it into 1/4" slices to lay on top of the broccoli. The sauce by itself was bland so I sauteed three cloves of minced garlic and a 1/2 cup of minced onion in cooking spray then mixed it in with the sauce along with 1/8 tsp of cayenne pepper! I replaced the heavy cream with 2% Evaporated Milk and it was rich and creamy with very little fat! It's a keeper! Read More
(50)
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Rating: 5 stars
09/05/2007
Absolutely the way chicken divan should taste. If you don't LOVE this recipie you don't like chicken divan. Canned soup can't compare to a true cream sauce. Thanks for sharing a classic in a sea of shortcuts! Read More
(43)
Rating: 5 stars
11/09/2003
This is a great recipe; delicious and not really that much work. Caution if you use Campbell's chicken broth you won't need the extra salt! Next time I will use either low-salt or homemade broth. Both my husband and 4-yr. old give this one 2 thumbs up! -Marty Read More
(28)
Rating: 3 stars
01/23/2003
I used 1/2 and half instead of cream and added some garlic (2 cloves) and paprika. I also doubled the chicken and used the precooked perdue breaded cutlets. It was an OK dish but needed some extra spice. I think kids may like this though. Read More
(24)
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Rating: 5 stars
04/01/2003
This recipe is really really worth the effort. A true gourmet dish. Real food. Excellent. So-o-o-o much better than the "frozen broccoli and canned soup" divans. Read More
(19)
Rating: 5 stars
01/30/2008
Very good alternative to canned(MSG) soup style divan. On the bottom of my casserole dish I put some minute white rice and (uncooked) and chicken broth to cook it.Then layered according to the recipe.I sauted my chicken in butter and garlic. I added some red pepper to the sauce. I also used peas instead of broccoli(didn't have any) and half and half instead of heavy cream. I put shredded Mexican style cheese blend on top. It was delicious!!Will make again. Read More
(17)
Rating: 5 stars
02/13/2007
So much better than cream soup version of chicken divan. Worth the extra effort. I substitute 1 cup shredded cheddar for the parm. - just my family's preferrance. So good! Read More
(14)