Chicken Divan

        Growing up, chicken divan was one of my all-time favorite recipes that my mom made. I knew when I walked in the door from school and smelled that glorious chicken roasting in the oven that I was going to have one of two treasured meals: chicken and biscuits or chicken divan. I remember vying for the skin off from those roasters and helping my mom shred the meat off the carcass. We always ate it on top of cooked white rice with a splash of soy sauce to our liking.
        I made chicken divan for the first time this past winter. I took a short-cut and bought a rotisserie chicken, which was a mistake for three reasons: One, I missed out on that glorious chicken scent coming from the oven. Two, there was no freshly baked crunchy chicken skin to peel off and devour. Third, there was a definite texture difference in the chicken as rotisseries tend to have that wet, almost lubricated feel to the meat.
        Regardless of using a lesser form of chicken, this recipe still turned out wonderfully. Not as good as my mom makes it, but next time I will roast the chicken myself and hopefully mediate the difference.
Chicken Divan
Prep time
Cook time
Total time
Serves: 4-6
  • 1 large (5 lb.) roasted chicken, skinned and meat broken into pieces
  • 2 small cans cream of chicken soup
  • 1 cup miracle whip
  • 2 Tablespoons lemon juice
  • 8 oz. extra sharp cheddar cheese, shredded (2 cups)
  • ------------
  • Cooked Rice or noodles
  • Cooked broccoli florets
  • Soy sauce
  1. Place the shredded chicken meat in the bottom of a 2.5 or 3 quart casserole dish.
  2. In a bowl, combine the contents of the cream of chicken soup, miracle whip, and lemon juice. Stir in the shredded cheese. Pour over shredded chicken and spread sauce to all sides, covering the chicken. Refrigerate until ready to bake.
  3. Bake uncovered in a 350 degree oven for 30-45 minutes, until sauce is bubbly.
  4. Spoon out desired portion of chicken mixture on top of rice or noodles. Garnish with cooked broccoli and a dash of soy sauce.
You can use a large rotisserie chicken to save on cooking time, but the meat will be a different texture than if you roasted it yourself in the oven.
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