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Chicken Divan

This family favorite is perfect for a weeknight. Make it ahead if you're expecting company or dropping off dinner for a friend!

Course Main Course
Cuisine American
Keyword casserole
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4 people
Author 11 Magnolia Lane


  • 1 carton 32 oz. chicken stock
  • 4-5 boneless, skinless chicken breasts
  • 2 medium shallots, chopped
  • 1 T olive oil
  • 2 T butter
  • 4 T flour
  • 1 c dry white wine
  • 1/2 c heavy cream or half and half
  • 1/4 t ground nutmeg
  • salt and pepper to taste
  • 1 lb broccoli spears
  • 8 oz Gruyere cheese (can substitute Swiss if needed)


  1. Bring chicken stock to boil in a skillet with a lid. Add chicken breasts and poach for about 10 minutes.

  2. Meanwhile, cook broccoli, drain, and layer into a 13x9 casserole dish.

  3. Sauté shallots in butter and olive oil for a few minutes, then sprinkle in flour and whisk for about a minute.

  4. Stir in wine and reduce for about a minute, then ladle in about half of the chicken stock. You can add more for a thinner sauce, but our family prefers it a bit thicker.

  5. Add nutmeg, salt, and pepper.

  6. Slice chicken in 1/2 strips and add to the pan, stirring until they're coated with sauce.

  7. Pour the chicken over the broccoli and then top with grated Gruyere.

  8. Broil for 3-5 minutes until the cheese is golden and bubbly.

  9. Serve over white or brown rice.