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1/4 C plus 1 T butter divided

1/4 C all purpose flour

1 1/2 C half and half

1/2 C cooking sherry or water

2 cans (10.75oz) each condensed cream of chicken soup

2 pkg (10oz) each frozen cut or chopped broccoli thawed

1 C cooked rice

3-4 C cubed cooked chicken

2 C shredded cheddar cheese

1 C soft brread crumbs

Chicken Divan


  1. In a small saucepan, melt 1/4 cup of butter. Add flour, stirring occasionally until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from heat and set aside.
  2. Place the broccoli in an ungreased 13″x9″ baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir the shredded cheese into remaining sauce; pour over chicken.
  3. Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake uncovered @ 350 for 35-45 minutes or until casserole is heated through.