4.9 from 201 votes
Chicken Divan
The best Chicken Divan recipe is made with rice, broccoli, chicken and a creamy curry sauce. It's a healthier version of the traditional chicken divan casserole, and your family will LOVE it!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 369 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 large boneless skinless chicken breasts , or about 7 chicken tenders
- 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.
- 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.
- Cook Chicken: Season the chicken on both sides with salt and pepper and cook in a hot skillet until no longer pink, flipping once. Allow the chicken to rest for 5 minutes before chopping into pieces.
- 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.
- Spoon Sauce over the top of the chicken and rice.
- Bake at 350 F for 30 minutes
Cup of Yum
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 Information
Calories
369kcal
(18%)
Carbohydrates
48g
(16%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
41mg
(14%)
Sodium
597mg
(25%)
Potassium
342mg
(10%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
403IU
(8%)
Vitamin C
21mg
(23%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 369
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 597mg | 25% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.