Chicken Divan was originated at the Divan Parisian Restaurant in the Chatham Hotel in New York City. They began serving the dish in the 1940’s. Several cookbooks were published in the 1950’s and 1960’s with the recipe, although the restaurant maintained the original recipes secrecy.
While the original dish was created with a Mornay sauce, many of the cookbook copies used a simple mayonnaise based sauce.
My Estate Sale recipe used a bit of a hybrid sauce. It isn’t quite a Mornay sauce, but it isn’t mayonnaise either.
I was able to find an envelope of chicken marinade seasoning. This blended well with the half and half and sherry.
This chicken soaks up the marinade nicely. It gets a lot of seasoning from the marinade.
The casserole over all is good. I think I would have used fresh broccoli instead of frozen. Mostly this is a taste thing. I feel like fresh broccoli would have been crisper.
The cheese soup brushes on thick. It loosens up quite a bit during cooking. This blends with the marinade to make a nice, slightly cheesy sauce.
My chicken breasts were a little on the thick side, so I had to cook it about 10 minutes more than the recipe called for.
Overall good. . .
EASY CHICKEN DIVAN
1 Package Chicken Marinade
2/3 Cup Half and Half
1/3 Cup Dry Sherry
6 Chicken Breasts
20 Ounces Frozen Chopped Broccoli, Thawed
1 Can Cheddar Cheese Soup
½ Cup Grated Cheddar Cheese
In a shallow pan, thoroughly blend chicken marinade with the half and half and sherry. Place chicken in marinade mixture, turn to coat. Pierce chicken with a fork to allow it to absorb more of the marinade. Marinate 15 minutes. Line a greased 13 x 9 baking dish with broccoli, building it up the edges. Remove chicken from marinade and place in center of baking dish on top of broccoli. Top with remaining marinade. Brush with cheese soup. Bake in a 375 degree oven for 35 minutes. Sprinkle with cheese. Bake an additional 10 minutes.
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