18 Creamy Chicken Divan Recipes for Comforting Dinners

Ah, there’s nothing quite like the creamy, comforting embrace of Chicken Divan to make dinner feel like a warm hug. Whether you’re in the mood for a quick weeknight meal or a cozy weekend feast, these 18 recipes promise to deliver all the rich, cheesy goodness you crave. So, grab your apron and let’s dive into a world of delicious possibilities that’ll have everyone asking for seconds!

Classic Chicken Divan with Broccoli and Cheese

Zesty and comforting, this dish blends creamy cheese with crisp broccoli over tender chicken. Perfect for a cozy night in, it’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed and patted dry
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lb fresh broccoli florets, blanched
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp Dijon mustard
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, about 4 minutes per side. Transfer to prepared baking dish.
3. Arrange blanched broccoli florets around chicken in baking dish.
4. In a medium saucepan, bring heavy cream to a simmer over medium heat. Whisk in Gruyère, Parmesan, Dijon mustard, and nutmeg until smooth and slightly thickened, about 3 minutes.
5. Pour cheese sauce evenly over chicken and broccoli. Bake for 20-25 minutes, until bubbly and lightly golden on top.
6. Let rest for 5 minutes before serving. This allows the sauce to thicken slightly for perfect consistency.

Wonderfully rich and creamy, the cheese sauce clings to every bite of chicken and broccoli. Serve over a bed of wild rice or with crusty bread to soak up every last drop of sauce.

Easy One-Pot Chicken Divan Casserole

Never settle for bland weeknight dinners when this Easy One-Pot Chicken Divan Casserole can be your savior. Whip up this creamy, dreamy dish with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 cup heavy cream
• 1 cup chicken stock, low-sodium
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 12 oz broccoli florets, fresh
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup panko breadcrumbs
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Add diced chicken, seasoning with sea salt and black pepper. Cook until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Pour in heavy cream and chicken stock, stirring to combine. Whisk in Dijon mustard, garlic powder, onion powder, and smoked paprika. Simmer for 3 minutes to thicken slightly.
4. Add broccoli florets, stirring to coat in the sauce. Cook for 2 minutes until bright green but still crisp. Tip: Fresh broccoli retains a better texture than frozen in this dish.
5. Sprinkle grated cheddar cheese evenly over the top.
6. Mix panko breadcrumbs with melted butter in a small bowl. Scatter over the cheese layer for a crispy topping.
7. Transfer skillet to the preheated oven. Bake for 15 minutes, or until bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.

Here’s the deal: this casserole delivers a luscious, creamy interior with a satisfying crunch on top. Serve it straight from the skillet for a rustic touch, or plate it over steamed rice for an extra hearty meal.

Slow Cooker Chicken Divan with Rice

Ready to transform your slow cooker into a creamy, dreamy dinner machine? This dish layers tender chicken, crisp broccoli, and fluffy rice in a luxe cheese sauce—set it and forget it magic.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 cups long-grain white rice, rinsed
• 3 cups fresh broccoli florets, blanched
• 1.5 cups heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp Dijon mustard
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to season

Instructions

1. Season the chicken thighs generously with kosher salt, black pepper, and smoked paprika.
2. Heat clarified butter in a skillet over medium-high heat. Sear chicken until golden, about 3 minutes per side. Transfer to slow cooker.
3. Layer blanched broccoli florets and rinsed rice over the chicken in the slow cooker.
4. In a bowl, whisk together heavy cream, Dijon mustard, and nutmeg. Pour over the rice and broccoli.
5. Sprinkle shredded cheddar and grated Parmesan evenly over the top.
6. Cover and cook on LOW for 4 hours, or until rice is tender and chicken reaches 165°F internally.
7. Let rest for 10 minutes before serving to allow sauce to thicken.

Melt-in-your-mouth chicken meets al dente broccoli and rice, all swathed in a velvety cheese sauce. For a twist, top with crispy breadcrumbs or serve over roasted spaghetti squash.

Lightened-Up Chicken Divan with Greek Yogurt

Just when you thought Chicken Divan couldn’t get any better, we’re swapping in Greek yogurt for a creamy, tangy twist that’s lighter but just as luxurious. Perfect for meal prep or a cozy dinner, this version keeps all the comfort with none of the guilt.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed and patted dry
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large head of broccoli, cut into florets (about 4 cups)
• 1 cup full-fat Greek yogurt
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Season the chicken breasts evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, about 5 minutes per side. Transfer to a plate.
3. In the same skillet, add broccoli florets and sauté for 3 minutes until bright green. Remove from heat.
4. In a mixing bowl, combine Greek yogurt, Parmesan, Dijon mustard, garlic powder, and smoked paprika. Stir until smooth.
5. Slice the seared chicken into 1/2-inch strips. Arrange chicken and broccoli in the prepared baking dish. Pour the yogurt mixture over, spreading evenly.
6. Sprinkle panko breadcrumbs and additional Parmesan over the top. Bake for 20 minutes, or until the top is golden and bubbly.
7. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Ultra-creamy with a satisfying crunch from the panko topping, this dish balances rich flavors with a light finish. Serve over quinoa for extra protein or alongside a crisp salad to round out the meal.

Spicy Chicken Divan with Jalapeños and Cheddar

Zesty flavors collide in this bold take on a classic. Spice up your dinner routine with layers of creamy, cheesy, and fiery goodness.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 2 cups heavy cream
• 1 cup sharp cheddar cheese, grated
• 2 jalapeños, finely diced (seeds optional for heat)
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt, to precise measurement (1/2 tsp)
• 1 cup broccoli florets, blanched
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish with clarified butter.
2. Season cubed chicken with smoked paprika, garlic powder, onion powder, and salt. Tip: For deeper flavor, let the chicken marinate for 30 minutes.
3. In a skillet over medium heat, sauté chicken in clarified butter until golden brown, about 5-7 minutes. Remove and set aside.
4. In the same skillet, pour heavy cream, add diced jalapeños, and simmer until slightly thickened, about 3 minutes. Tip: Stir constantly to prevent scorching.
5. Layer blanched broccoli and cooked chicken in the prepared baking dish. Pour the creamy jalapeño sauce over, ensuring even coverage.
6. Sprinkle grated cheddar cheese and panko breadcrumbs on top. Tip: For extra crunch, toast the panko in a dry pan before sprinkling.
7. Bake for 20-25 minutes, or until the top is bubbly and golden brown.

Flaky, creamy, and with a kick, this dish is a textural dream. Serve atop a bed of wild rice or with a crisp side salad to balance the heat.

Chicken Divan Stuffed Shells Pasta Bake

Boldly reinvent your pasta night with this creamy, cheesy, and utterly indulgent twist on a classic. These shells pack a punch of flavor, blending tender chicken with rich broccoli in every bite.

Ingredients

• 12 oz jumbo pasta shells
• 2 cups cooked chicken breast, shredded
• 2 cups broccoli florets, blanched and finely chopped
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyère cheese
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp nutmeg, freshly grated
• Salt, to season

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with clarified butter.
2. Boil the jumbo pasta shells in salted water until al dente, about 9 minutes, then drain and set aside.
3. In a mixing bowl, combine shredded chicken, chopped broccoli, heavy cream, Parmesan, Gruyère, Dijon mustard, garlic powder, and nutmeg. Mix until fully incorporated.
4. Stuff each pasta shell with the chicken and broccoli mixture, arranging them in the prepared baking dish.
5. Drizzle the remaining heavy cream over the stuffed shells and sprinkle with additional Gruyère cheese.
6. Bake for 25 minutes, or until the top is golden and bubbly.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Expertly crafted, this dish offers a creamy interior with a crispy, cheesy top layer. Serve it alongside a crisp green salad to cut through the richness, or enjoy it as the star of your next dinner party.

Gluten-Free Chicken Divan with Almond Flour Topping

Whip up a storm in your kitchen with this gluten-free twist on a classic comfort dish. Perfect for weeknight dinners or impressing guests, it’s creamy, crunchy, and utterly delicious.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 cup almond flour
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups steamed broccoli florets

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with clarified butter.
2. In a large bowl, combine the shredded chicken and steamed broccoli florets, then spread evenly in the prepared baking dish.
3. In a separate bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, sea salt, and black pepper until smooth. Pour over the chicken and broccoli.
4. Sprinkle the almond flour evenly over the top to create a crunchy topping.
5. Bake for 25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
6. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Enjoy the creamy texture paired with the nutty crunch of the almond flour topping. For an extra touch of elegance, serve with a side of roasted asparagus or a crisp green salad.

Keto-Friendly Chicken Divan with Cauliflower Rice

Hungry for a low-carb twist on a classic? This Keto-Friendly Chicken Divan swaps rice for cauliflower and packs a creamy, cheesy punch.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 4 cups cauliflower rice
• 2 tbsp clarified butter
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, melt clarified butter. Add cubed chicken, season with sea salt and black pepper, and sauté until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add cauliflower rice and chicken broth. Cook for 5 minutes, stirring occasionally, until slightly softened.
4. Reduce heat to low. Stir in heavy cream, Dijon mustard, garlic powder, and lemon juice. Simmer for 3 minutes until slightly thickened.
5. Fold in cooked chicken, sharp cheddar, and Parmesan cheese until well combined and cheese is melted.
6. Transfer mixture to a baking dish. Sprinkle with toasted almonds.
7. Bake for 15 minutes, or until bubbly and golden on top.
8. Let stand for 5 minutes before serving.

Melt-in-your-mouth tender chicken meets a velvety, nutty crunch. Serve atop a bed of fresh arugula for a peppery contrast or scoop into crisp lettuce cups for a handheld delight.

Chicken Divan Soup with Creamy Broth

Just when you thought Chicken Divan couldn’t get any cozier, we’re turning it into a silky, spoonable soup. Bold flavors and creamy textures collide in this modern twist on a classic.

Ingredients

• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups broccoli florets, blanched
• 1 tsp freshly grated nutmeg
• 1/2 tsp white pepper
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• Salt, to precise seasoning

Instructions

1. In a large pot, melt clarified butter over medium heat until it shimmers.
2. Add diced yellow onion; sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, ensuring not to burn.
4. Increase heat to medium-high; add diced chicken thighs. Sear until golden brown on all sides, about 5 minutes.
5. Pour in chicken broth, scraping the bottom of the pot to deglaze. Bring to a gentle boil.
6. Reduce heat to low; simmer for 15 minutes to infuse flavors, skimming any impurities that rise to the surface.
7. Stir in heavy cream, blanched broccoli florets, nutmeg, and white pepper. Simmer for an additional 5 minutes.
8. Remove from heat; fold in Parmesan cheese and lemon juice. Adjust salt with precision.

Rich and velvety, this soup wraps you in comfort with every spoonful. Serve it with a crusty baguette for dipping or top with extra Parmesan for a gourmet touch.

Chicken Divan Pot Pie with Flaky Crust

Perfect for those cozy nights in, this Chicken Divan Pot Pie with Flaky Crust transforms classic comfort into a showstopper. Packed with creamy textures and a golden, buttery crust, it’s a dish that demands attention.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1 cup heavy cream
• 1 cup broccoli florets, blanched
• 1/2 cup grated Gruyère cheese
• 1/4 cup clarified butter
• 1 sheet puff pastry, thawed
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with clarified butter.
2. In a large bowl, combine the shredded chicken, blanched broccoli florets, heavy cream, Gruyère cheese, Dijon mustard, thyme leaves, and nutmeg. Season with salt and pepper to taste.
3. Transfer the mixture into the prepared pie dish, spreading it evenly.
4. Roll out the puff pastry sheet to fit the top of the pie dish. Carefully place it over the filling, trimming any excess. Press the edges to seal and cut a few slits on top for steam to escape.
5. Brush the pastry with melted clarified butter for a golden finish.
6. Bake in the preheated oven for 25-30 minutes, or until the crust is puffed and golden brown.
7. Let the pot pie rest for 5 minutes before serving to allow the filling to set.

Outrageously creamy with a crisp, flaky crust, this pot pie is a textural dream. Serve it with a sharp arugula salad to cut through the richness, or enjoy as is for the ultimate comfort food experience.

Skillet Chicken Divan with Garlic Butter Breadcrumbs

Elevate your weeknight dinner with this creamy, crunchy skillet sensation that’s begging to be devoured. Skillet Chicken Divan with Garlic Butter Breadcrumbs turns the classic casserole into a one-pan wonder, ready in under 30.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 cups broccoli florets, blanched
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese, freshly grated
• 1 cup panko breadcrumbs
• 3 tbsp unsalted butter, clarified
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat a 12-inch cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add clarified butter to the skillet, swirling to coat. Sear chicken strips until golden brown, 3 minutes per side. Remove and set aside.
3. In the same skillet, sauté minced garlic until fragrant, 30 seconds. Tip: Prevent burning by lowering heat if garlic browns too quickly.
4. Whisk in heavy cream, Parmesan, salt, pepper, and smoked paprika. Simmer until sauce thickens slightly, 3 minutes. Tip: Stir constantly to avoid curdling.
5. Return chicken to skillet, nestling into the sauce. Scatter blanched broccoli over top.
6. In a small bowl, mix panko with melted butter. Sprinkle evenly over the chicken and broccoli. Tip: For extra crunch, toast panko in a dry pan before mixing with butter.
7. Broil on high until breadcrumbs are golden and crispy, 2-3 minutes. Watch closely to prevent burning.

Juicy chicken meets velvety sauce under a golden, garlicky crust—every forkful is a textural dream. Serve straight from the skillet with a crisp green salad to cut through the richness.

Chicken Divan Lasagna with Spinach Layers

Make your taste buds dance with this twist on a classic—layers of tender chicken, creamy divan sauce, and fresh spinach nestled between sheets of pasta.

Ingredients

• 9 lasagna noodles, cooked al dente
• 2 cups cooked chicken breast, shredded
• 1 cup heavy cream
• 1 cup chicken stock, reduced by half
• 1/2 cup grated Parmesan cheese
• 1/4 cup clarified butter
• 2 cups fresh spinach, tightly packed
• 1 tsp freshly grated nutmeg
• Salt, to precise seasoning

Instructions

1. Preheat oven to 375°F (190°C).
2. In a saucepan, melt clarified butter over medium heat. Add heavy cream and reduced chicken stock, whisking until combined.
3. Stir in grated Parmesan cheese and nutmeg, simmering until the sauce thickens slightly, about 5 minutes.
4. Layer 3 lasagna noodles in the bottom of a 9×13 inch baking dish.
5. Spread half of the shredded chicken over the noodles, followed by a layer of spinach.
6. Pour one-third of the sauce over the spinach, ensuring even coverage.
7. Repeat the layers, finishing with a final layer of noodles and the remaining sauce.
8. Bake for 25 minutes, or until the top is golden and bubbly.
9. Let rest for 10 minutes before slicing to allow layers to set.

This lasagna delivers a creamy, cheesy bite with a hint of nutmeg warmth. Try serving it with a crisp green salad to cut through the richness.

Instant Pot Chicken Divan with Quick Prep

Perfect for those nights when you’re racing against the clock but still crave something decadent. This Instant Pot Chicken Divan merges convenience with comfort, delivering a creamy, dreamy dish in record time.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed and cubed
• 1 tbsp extra-virgin olive oil
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• 12 oz broccoli florets, fresh
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken cubes, searing until golden brown, about 3 minutes per side. Remove and set aside.
2. In the same pot, melt the butter. Whisk in the flour to create a roux, cooking for 1 minute until blonde.
3. Gradually pour in the heavy cream and chicken broth, whisking continuously to avoid lumps. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, and nutmeg.
4. Return the chicken to the pot. Add the broccoli florets on top, pressing lightly to submerge. Secure the lid and set to ‘Manual’ for 5 minutes at high pressure.
5. Once done, perform a quick release. Stir in the Gruyère and Parmesan until melted and creamy. Tip: For a smoother sauce, let the mixture sit for 2 minutes before stirring.
6. Serve immediately over steamed rice or crusty bread for soaking up the sauce. Tip: Garnish with a sprinkle of smoked paprika for a smoky finish.

Expect a velvety texture with a rich, cheesy depth, balanced by the slight crunch of broccoli. Elevate it by serving in a hollowed-out bread bowl for an edible presentation that wows.

Chicken Divan Quesadillas with a Cheesy Twist

Here’s how to turn your chicken divan into a crispy, cheesy quesadilla that’ll steal the spotlight at any meal. Hack your dinner routine with this fusion dish that’s as easy to make as it is delicious.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup broccoli florets, blanched and chopped
• 1/2 cup heavy cream
• 1/4 cup Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups sharp cheddar cheese, grated
• 4 large flour tortillas
• 2 tablespoons clarified butter
• 1/2 cup Gruyère cheese, grated

Instructions

1. Preheat a large skillet over medium heat (350°F) and brush with 1 tablespoon of clarified butter.
2. In a mixing bowl, combine shredded chicken, chopped broccoli, heavy cream, Dijon mustard, smoked paprika, and cayenne pepper. Mix until evenly coated.
3. Lay one tortilla flat in the skillet. Sprinkle 1/4 cup of sharp cheddar cheese evenly over the tortilla.
4. Spread half of the chicken mixture over the cheese, then top with 1/4 cup of Gruyère cheese.
5. Place another tortilla on top and press down gently. Cook for 3-4 minutes until the bottom is golden brown and crispy.
6. Carefully flip the quesadilla using a wide spatula. Cook the other side for an additional 3-4 minutes.
7. Remove from the skillet and let it rest for 1 minute before slicing into wedges.
8. Repeat the process with the remaining ingredients to make the second quesadilla.

These quesadillas boast a perfect crunch with a creamy, spicy filling that’s irresistibly cheesy. Try serving them with a side of avocado crema for an extra layer of flavor.

Chicken Divan Salad with Crispy Bacon

Bold flavors collide in this deconstructed take on a classic, where creamy meets crunchy in every bite.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt, to precise taste
• 4 cups broccoli florets, blanched
• 6 slices thick-cut bacon, cooked until crispy and crumbled
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup slivered almonds, toasted

Instructions

1. In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, smoked paprika, garlic powder, and salt. Whisk until smooth.
2. Add the shredded chicken to the bowl, tossing gently to coat evenly with the dressing.
3. Arrange the blanched broccoli florets on a serving platter, creating a bed for the salad.
4. Spoon the chicken mixture over the broccoli, spreading it evenly.
5. Sprinkle the crispy bacon crumbles, grated cheddar cheese, and toasted slivered almonds over the top.
6. Chill the salad in the refrigerator for 30 minutes to allow the flavors to meld.
7. Serve chilled, garnished with additional smoked paprika if desired.

Get ready for a texture party—creamy dressing, crunchy almonds, and crispy bacon play off the tender chicken and broccoli. Perfect for a light lunch or as a standout side at your next gathering.

Chicken Divan Sliders on Hawaiian Rolls

Elevate your snack game with these Chicken Divan Sliders on Hawaiian Rolls—creamy, crunchy, and utterly addictive. Perfect for gatherings or a cozy night in, they’re a guaranteed crowd-pleaser.

Ingredients

• 2 cups shredded rotisserie chicken, skin removed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, freshly grated
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/2 cup panko breadcrumbs, toasted
• 12 Hawaiian rolls, split
• 1 tbsp clarified butter, melted
• 1/2 cup broccoli florets, blanched and finely chopped

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan over medium heat, combine heavy cream, Parmesan cheese, Dijon mustard, smoked paprika, garlic powder, and black pepper. Stir continuously until the cheese melts and the sauce thickens, about 5 minutes.
3. Fold in the shredded chicken and chopped broccoli into the sauce until evenly coated. Remove from heat.
4. Arrange the bottom halves of the Hawaiian rolls on the prepared baking sheet. Spoon the chicken mixture evenly over each roll.
5. Sprinkle toasted panko breadcrumbs over the chicken mixture. Cover with the top halves of the rolls.
6. Brush the tops of the rolls with melted clarified butter. Bake for 10-12 minutes, or until the rolls are golden and the filling is bubbly.
7. Let the sliders cool for 2 minutes before serving to allow the filling to set slightly.

Best served warm, these sliders boast a delightful contrast between the soft, sweet rolls and the rich, savory filling. For an extra kick, drizzle with a bit of hot sauce before serving.

Chicken Divan Flatbread Pizza with White Sauce

Yield to your cravings with this twist on a classic. Chicken Divan Flatbread Pizza swaps traditional dough for crispy flatbread, topped with a velvety white sauce and tender chicken.

Ingredients

• 1 pre-made flatbread (9-inch diameter)
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese, freshly grated
• 1 cup cooked chicken breast, shredded (preferably free-range)
• 1 cup broccoli florets, blanched
• 1/2 tsp nutmeg, freshly grated
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp white pepper, freshly ground
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a crispy flatbread base.
2. In a saucepan over medium heat, melt 1 tbsp unsalted butter. Add 2 cloves minced garlic, sautéing until fragrant, about 30 seconds.
3. Pour in 1 cup heavy cream, stirring continuously to prevent scorching. Tip: A wooden spoon is best for stirring sauces.
4. Whisk in 1 cup freshly grated Parmesan cheese until the sauce is smooth and thickened, about 3 minutes. Season with 1/2 tsp sea salt, 1/4 tsp white pepper, and 1/2 tsp freshly grated nutmeg.
5. Spread the white sauce evenly over the pre-made flatbread, leaving a small border for the crust.
6. Top with 1 cup shredded free-range chicken breast and 1 cup blanched broccoli florets. Tip: Blanching broccoli preserves its vibrant color and crisp texture.
7. Sprinkle 1/2 cup shredded mozzarella cheese over the top for a golden, bubbly finish.
8. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and slightly golden. Tip: For an extra crispy crust, place the flatbread directly on the oven rack.

Lusciously creamy with a crunch, this flatbread pizza is a play on textures and flavors. Serve it sliced with a side of arugula salad for a light, balanced meal.

Chicken Divan Breakfast Casserole with Eggs

Wake up to a breakfast that’s as indulgent as it is effortless. This Chicken Divan Breakfast Casserole layers creamy, cheesy goodness with the protein punch of eggs and chicken—your morning just got upgraded.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup broccoli florets, blanched
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, finely grated
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. Layer the shredded chicken and blanched broccoli florets evenly across the bottom of the prepared baking dish.
3. In a medium bowl, whisk together the heavy cream, whole milk, lightly beaten eggs, sea salt, black pepper, and nutmeg until fully combined.
4. Pour the egg mixture over the chicken and broccoli, ensuring even coverage.
5. Sprinkle the grated sharp cheddar and finely grated Parmesan cheese evenly over the top.
6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
7. Let the casserole rest for 5 minutes before serving to allow the layers to set properly.

The casserole emerges with a creamy interior, a crispy cheese crust, and a perfect balance of flavors. Serve it with a side of hot sauce or a fresh arugula salad for a contrasting crunch.

Summary

Perfect for any home cook seeking comfort, our roundup of 18 Creamy Chicken Divan recipes offers a variety of delicious options to warm up your dinner table. We invite you to try these comforting dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!