Chicken Divan
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
8
-
Calories
369 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Divan
Description
Chicken Divan features cooked chicken pieces laid over white, brown, or wild rice with freshly steamed broccoli florets. The sauce is prepared by thickening milk and cornstarch with butter and seasoning, including chicken bouillon, salt, pepper, onion and garlic powders, and dried parsley. After thickening, mayonnaise, lemon juice, and curry powder are mixed in to add creaminess and a gentle curry flavor. The assembled casserole bakes until heated through and saucy.
The dish offers a textural contrast between tender chicken, slightly crisp broccoli, and fluffy rice, all coated in a creamy, savory sauce with curry undertones. It serves as a filling dinner or lunch main course. Broccoli can be varied or substituted with other steamed vegetables if desired.
Elements of the dish can be prepared a day in advance and refrigerated, allowing convenient assembly and baking later. This flexibility suits meal planning and leftovers store well in the refrigerator.
Ingredients
- 2 large chicken breast or about 7 chicken tenders, boneless skinless
- 2 cups wild rice or white or brown rice, long-grain
- 2-3 cups broccoli steamed, fresh florets
Sauce:*
- 2 cups milk
- 1/4 cup cornstarch
- 3 Tablespoons butter
- 2 teaspoons chicken bouillon paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 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
Notes
- Broccoli can be substituted or supplemented with other steamed or sautéed vegetables.
- Alternatively, mix two cans of cream of chicken soup with mayonnaise, curry powder, and lemon juice for a simpler sauce version.
- The components—rice, chicken, broccoli, and sauce—can be prepared ahead and stored separately; assemble up to 2 days before baking.
- Remove the casserole from the fridge 30 minutes before baking for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 369 kcal
% 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.
User Reviews
Overall Rating
4.9
You'll Also Love
