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This easy Chicken Divan recipe is a healthier take on the classic casserole made with tender chicken, broccoli, and a creamy homemade sauce. It’s the perfect make-ahead meal for busy weeknights and a comforting family favorite!
Our Chicken Divan has all the comfort and none of the guilt.
Our Chicken Divan has all the comfort and none of the guilt.We're going straight back to my mom's kitchen with this recipe–this is the only Chicken Divan I've ever known! Unlike the traditional versions that are heavy with cheese and sour cream, this healthier chicken divan has wild rice, grilled chicken and a delicious sauce poured on top (no canned soup in sight!). It’s cozy, satisfying, and perfect for chilly evenings when we’re craving something hearty but still homemade. And, the leftovers are just as good the next day!
Try my other comforting chicken recipes, like Chicken Tikka Masala, Biscuit Chicken Pot Pie, Chicken Caesar Wraps, and Chicken Noodle Casserole!
How to make Chicken Divan:
Prepare Rice and Sauce: Cook rice according to package directions. Meanwhile, make the sauce by whisking milk and cornstarch in a saucepan, then adding butter, bouillon, seasonings, and parsley. Cook until thickened, then stir in mayonnaise, lemon juice, and curry powder.
Cook Chicken: Season chicken with salt and pepper on both sides then cook in a hot skillet until cooked through. Let rest for 5 minutes then chop into pieces.
Assemble and Bake: Layer rice in a 9×13” pan, then top with chopped chicken and steamed broccoli. Pour sauce evenly over everything. Bake at 350°F (180°C) for 30 minutes. Serve this easy chicken divan recipe warm with a green salad or french green beans and artisan bread.
Chicken Divan with Rice
Ingredients
- 2 large boneless skinless chicken breasts
- 2 cups long-grain wild rice, or white or brown rice
- 2-3 cups fresh broccoli florets*, , steamed
Sauce:*
- 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
Instructions
- Cook rice according to package instructions. Set aside.2 cups long-grain wild rice
- 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.2 cups milk, ¼ cup cornstarch, 3 Tablespoons butter, 2 teaspoons chicken bouillon paste, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon dried parsley flakes, 1 cup mayonnaise, 2 teaspoons lemon juice, 1 teaspoon 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. (I like to butterfly the breasts if they are extra thick). Allow the chicken to rest for 5 minutes before chopping into bite-size pieces.2 large boneless skinless chicken breasts
- 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.2-3 cups fresh broccoli florets*
- Spoon Sauce over the top of the chicken and rice.
- Bake at 350 F for 30 minutes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe March 2014. Updated November 2018, August 2023 and October 2025.
Never making this again. It was SO GOOD I couldn’t stop eating it and I busted a button. 🤣 We have made chicken divan before, but making from scratch truly takes it to another level. Excellent recipe and thank you, Lauren!
This was delicious! The only thing I would change for next time would be to not steam the broccoli for very long, so that it stays firmer, once it is baked for the 30 mins. For those who don’t think they like curry powder (I’m not a huge fan myself), it is yummy in this recipe! I used only about 3/4 of a tsp, instead of a full one.
As always, Lauren….thank you for your quality posts!!
I’d like to try this, but we are not big fans of curry. Can you suggest other spices that would blend well with the ingredients?
Great question! Since the curry powder is just 1 teaspoon, you can easily swap it out. Try one of these instead: Italian seasoning (1 teaspoon),
Poultry seasoning (1/2-1 teaspoon), Smoked paprika (1/2 teaspoon), or Dried thyme or tarragon (1/2 teaspoon)
Or you can simply omit it! The sauce already has great flavor from the garlic, onion powder, lemon, and bouillon.