Betty's Classic Chicken Divan -- Easter

Bettyskitchen's picture

Mar. 28, 2013

In this video, Betty demonstrates how to make Chicken Divan. This 1950's classic was invented at and named for the by-gone Divan Parisien Restaurant in the New York Chatham Hotel. This is a beautiful and elegant entrée for Easter dinner.


Butter 1/2 Cup (8 tbs)
All purpose flour 1/2 Cup (8 tbs)
Milk 2 Cup (32 tbs)
Egg yolk 2 , lightly beaten
Dry sherry 2 Tablespoon (or substitute with 2 Tablespoons chicken broth)
Worcestershire sauce 1/2 Teaspoon
Parmesan cheese 1/4 Cup (4 tbs) , flaked or finely grated
Salt 1/2 Teaspoon
Whipping cream 1/2 Cup (8 tbs) , whipped
Broccoli spears 20 Ounce (2 (10
Chopped cooked chicken 3 Cup (48 tbs) (about 1 pound)
Other ingredients
Cooking oil spray 1/2 Teaspoon (as needed)
Parmesan cheese 1/3 Cup (5.33 tbs) , flaked or finely grated (for topping if desired) (Optional)



1. Grease an 8-inch by 12-inch baking dish with cooking spray and set aside.

2. Microwave, boil, or steam broccoli spears, as per package instructions. Drain well.


3. In a large saucepan, melt butter over low heat and stir in flour.

4. Gradually add milk, stir constantly and cook until thickened. Remove the saucepan from heat.

5. Temper the egg yolk with some hot milk mixture and gradually combine it with the remaining hot milk mixture.

6. Add dry sherry, Worcestershire sauce, Parmesan cheese, and salt. Mix well.

7. Fold in whipped cream and set aside.

8. Arrange broccoli spears around the edge of baking dish, letting them radiate outward from the center of the dish.

9. Cover broccoli spears with chopped cooked chicken and pour sauce on top.

10. Sprinkle Parmesan cheese, if desired on top and pop it in a 450 degree F oven. Bake for 10 to 12 minutes or until bubbly and browned.


11. Serve immediately and enjoy!


If you want a crispy top then broil for 2 minutes.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 188Calories from Fat 106

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 170 mg7.08%

Total Carbohydrates 9 g3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet