Chicken Divan with Rice
Our homemade Chicken Divan is a classic chicken and broccoli casserole with rice and a creamy from-scratch sauce.
Servings: 8
Calories: 466kcal
Cost: 8
Recipe Link
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
- 1/2 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, 1/4 cup cornstarch, 3 Tablespoons butter, 2 teaspoons chicken bouillon paste, 1/2 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, 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 9x13'' 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
Video
Notes
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.
Nutrition
Calories: 466kcal | Carbohydrates: 39g | Protein: 15g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 543mg | Potassium: 457mg | Fiber: 3g | Sugar: 5g | Vitamin A: 409IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 1mg
