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.
Follow me for more great recipes
Recipe
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
Macros Recipe Adaptation
Unsweetened almond milk, 1.5 lb raw boneless skinless chicken breasts, 3 cups broccoli, nonfat greek yogurt, use cooked brown rice.Per Serving Amount
217 gramsMacros
250kcal, Fat: 9g, Carbs: 19g, Protein: 24g (serves 8) | MFP: Chicken Divan (TBFS Macros)Nutrition
Follow Me
*I originally shared this recipe March 2014. Updated November 2018, August 2023 and October 2025.
This post contains affiliate links.
My family loves this dish. A couple of family members are vegetarian so we tried a couple of adaptations. First I substituted chickpeas for the chicken, but it was only okay and not worth a second try. Then I tried roasted cauliflower, which is a bit odd in conjunction with broccoli, but the contrast was good and the roasted cauliflower added enough texture difference to make it as good as the chicken version. Well, maybe not quite, but an excellent substitute.
My family enjoyed this recipe. I followed the ingredient list as written, but added butter when cooking the chicken for more flavor. I did make a small change in constructing the casserole: I put the broccoli down first as the bottom layer, mixed the rice and chicken together in the frying pan I cooked the chicken in (to brown the rice a little) and put on top the broccoli as the middle layer, then lastly topped with the sauce. I frequently do this with broccoli in casseroles because I like the broccoli to stay in larger intact pieces. Thanks for the recipe!
I make this at least once a month for my family, which is impressive as we’re always trying new recipes, haha. This recipe definitely made the “keeper recipe” list!
Loved this recipe. Made it in advance and kept the ingredients separate. Put it together and it turned out delicious. I used basmati because that was the rice I had on hand. Thought it might need more sauce (i love sauce) but it tasted great as written. Still might make a little more sauce next time.
hello, when you say 2 cups of rice is it 2cups before you cook it or 2cups after having been cooked ?
2 cups before cooking. We hope you enjoy this recipe!
Can you taste the mayonnaise? My husband can’t stand it, but if the taste of it cooks out, I’d be willing to try it! Thanks!
Does he like mayo-based sauces (like “fry” sauce?) If he doesn’t mind when it’s mayo-based, he shouldn’t mind. It has a good “curry” flavor.
I made this recipe, but I used the 2 cans of soup with 1 cup of fat free greek yogurt. However, I know I did something wrong as the sauce was too thick and did not bubble. I do not know what I did wrong. I know now I should have added maybe milk to my mixture. Please advise as I would like to make this dish again the correct way.
This took me a long time to make but it was worth it. My family loved it and it serves about 15 people. It first I thought the sauce was too salty but it was fine once I spread it over the casserole.
Tip when you’re making the sauce, make sure to stir constantly, and it’d be a good idea to get someone to help you while you make the chicken. Other this was a great dish!!
I was saving the recipe, it sounds delicious and looks easy too!! Great combo. When doubling or tripling does the number of cream of chicken soup cans change? In the notes the number stays at two. I really look forward to making this recipe.
Great question and good catch on that! Yes, you’ll need to double or triple the amount in the notes! Let me know how it turns out for you!