Why I Love This Meal
- Family Favorite – My kids love my mom’s Chicken Divan recipe as much as I did at their age. It’s the kind of healthier comfort food we crave in the cooler months.
- Healthier – Traditional Chicken Divan is loaded with cheese, sour cream, and bread crumbs, but I far prefer this lighter version! There is so much flavor in the simple homemade sauce and it hits the spot every time.
- Make Ahead – You can prep this entire meal in the morning and put it in the fridge until you’re ready to bake it for dinner. The leftovers are also great for meal-prep.
How to Make Chicken Divan
Cook Rice according to package instructions. Set aside.
Make Ahead Instructions
To Make Ahead: All elements of the recipe could be made ahead and stored separately; cooked rice, cooked chicken, steamed broccoli, and sauce, and assembled when desired. Prepare this chicken divan with curry up to 2 days ahead of time (depending on freshness of ingredients) and store covered, in the fridge. Remove from fridge 30 minutes before baking, then bake as directed.Recipe Variations
- More Veggies: Substitute, or add, any of your favorite sautéed or steamed vegetables.
- Sauce: The older version of this recipe included cream of chicken soup, in place of a homemade sauce. To use that recipe, omit the first 9 sauce ingredients, and instead, mix 2 cans of cream of chicken soup with mayo, curry powder and lemon juice.
Chicken Divan
Author: Lauren Allen Servings: 8 Calories: 369 Cost: 8 Prep 20 Minutes Cook 30 Minutes Total 50 Minutes- 2 large boneless skinless chicken breasts , or about 7 chicken tenders
- 2 cups long-grain wild rice or white or brown rice
- 2-3 cups fresh broccoli florets*, steamed
- 2 cups milk
- 1/4 cup cornstarch
- 3 Tablespoons butter
- 2 teaspoons chicken bouillon paste
- ½ teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley flakes
- 1 cup mayonnaise (or plain Greek yogurt)
- 1 teaspoon curry powder , or more, to taste
- 2 teaspoons lemon juice
Cook rice according to package instructions. Set aside.
Make Sauce: In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley. Cook over medium heat until it starts to thicken. Remove from heat and stir in mayonnaise, lemon juice and curry powder.
Cook Chicken: Season the chicken on both sides with salt and pepper and cook in a hot skillet until no longer pink, flipping once. Allow the chicken to rest for 5 minutes before chopping into pieces.
Assemble Casserole: Spoon the cooked rice into a 9×13'' pan or similar size casserole dish. Add cooked chicken and steamed broccoli on top of the rice. Spoon Sauce over the top of the chicken and rice.
Bake at 350 F for 30 minutes
Broccoli: You could add or substitute any sautéed or steamed vegetables.
Sauce: The older version of this recipe included cream of chicken soup, in place of a homemade sauce. To use that recipe, omit the first 9 sauce ingredients, and instead, mix 2 cans of cream of chicken soup with mayo, curry powder, and lemon juice.
Make Ahead Instructions: All elements of the recipe could be made ahead and stored separately; cooked rice, cooked chicken, steamed broccoli, and sauce, and assembled when desired. Prepare casserole up to 2 days ahead of time, depending on freshness of ingredients, and store covered, in the fridge. Remove from fridge 30 minutes before baking, then bake as directed.
Calories: 369kcal Carbohydrates: 48g Protein: 12g Fat: 14g Saturated Fat: 5g Polyunsaturated Fat: 4g Monounsaturated Fat: 3g Trans Fat: 0.2g Cholesterol: 41mg Sodium: 597mg Potassium: 342mg Fiber: 1g Sugar: 5g Vitamin A: 403IU Vitamin C: 21mg Calcium: 106mg Iron: 1mg
