Roasted Vegetable Chicken Divan

Chicken Divan is a layered casserole of roasted broccoli, cauliflower and sliced chicken breasts smothered in a decadent red-wine-Parmesan-cream-sauce.

With sliced almonds, roasted red peppers, onions and garlic, it is not the old school Chicken Divan made with canned soup and sherry. . . Do people still make that?

Sometimes I think I was born in the wrong generation. Send me back to the time when casseroles were all the rage and I will fully embrace the habit.

Plunk down a well-made casserole and a dinner plate holding a piece of meat, a starch and a vegetable and I will dive head first straight for the casserole.

Every. Single. Time.

The bottom layer of this old-fashioned casserole is made of roasted broccoli and cauliflower tossed with sautéed roasted red peppers, onions and garlic.

Cooked, thinly-sliced chicken is layered over top, followed by a smattering of almonds. To tie everything together a creamy sauce made with chicken stock, milk, half & half, parmesan cheese and red wine is poured over top.

To catch all that divinely rich sauce serve over a bed of fluffy couscous, quinoa or rice.

Roasted Vegetable Chicken Divan

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 6 servings

Roasted Vegetable Chicken Divan

Chicken Divan is a layered casserole of roasted broccoli, cauliflower and sliced chicken breasts smothered in a decadent red-wine-Parmesan-cream-sauce.


1 + 1/2 pounds chicken breasts, boneless
sea salt and fresh black pepper
1 small head broccoli, cut into florets
1 small head cauliflower, cut into florets
olive oil
1 yellow onion, thinly sliced
1 roasted red pepper, thinly sliced
4 cloves garlic, minced
2/3 cup sliced almonds
5 tablespoons butter, plus more for greasing pan
1/3 cup all-purpose flour
1 cup chicken stock
1 cup whole milk
1/2 cup half & half or heavy cream
1/2 cup dry red wine (NOT cooking wine)
a couple grates of fresh nutmeg or a pinch or two of ground
2/3 cup fresh grated Parmesan
couscous, quinoa or rice, for serving


  1. Preheat oven to 400 degrees F. Season chicken with salt and pepper. Bake until cooked through. Add broccoli and cauliflower to a large roasting pan or baking sheet. Drizzle 2-3 tablespoons oil over top, season with salt and pepper then spread out so they are in one layer. Roast 25-30 minutes or until fork tender.
  2. Meanwhile in a large skillet saute onion, red pepper and garlic in a tablespoon or two of olive oil until tender about 10 minutes. Butter a 9x11 or 9x13 baking dish. Toss the onion mixture with broccoli and cauliflower, spread out evenly in pan. Allow chicken to rest 5-10 minutes then slice lengthwise into thin slices. Arrange over top of the vegetables so the entire pan is covered. Sprinkle almonds over top.
  3. In a medium saucepan melt butter over medium-low heat, whisk in flour, cook 4 minutes, whisking continuously. Slowly whisk in chicken broth, then milk, then half & half, bring to a simmer, cook 5 minutes while constantly whisking, whisk in red wine, then 1/2 cup of the Parmesan cheese; remove from heat. Whisk in nutmeg, 1/2 teaspoon sea salt, and a few cracks of black pepper. Pour cream sauce over chicken. Sprinkle with remaining 1/3 cup Parmesan.
  4. Bake until bubbly all over 25-30 minutes. Meanwhile cook couscous, rice or quinoa. Allow casserole to set 5 minutes before serving.

The winner of my cookbook giveaway Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste is Kirsten @ From Kirsten’s Kitchen to Yours. Congrats Kirsten and thanks to all who entered! And a special thank-you to Ivy @ Kopiaste for providing her beautiful cookbook to giveaway.

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