Ha, I had the same dilemma this weekend, wanted to make "chicken divan" but didn't really know how. Googled some recipes and then realized it was going to be really tough as I didn't have chicken broth (not critical) OR white wine (pretty critical). I ended up improvising with a white sauce, onions, mushrooms and some leftover turkey gravy for a poultry taste. Lemon juice instead of wine. Added cheddar and parmesean for the cheese factor. It was good but the rice got mushy. BF liked it so next time I am going to try this recipe from my Cook's Illustrated "Cover & Bake" cookbook. P.S. Frankly I think some of their fussing is over the top and not necessary. Yes, slightly undercook the rice but I cut up the chicken and sauteed it until more or less done and it was OK. Also steamed the broccoli in the microwave. Chicken Divan Casserole from "Cooks Illustrated Cover & Bake" cookbook, America's Test Kitchen, Brookline MA, 2004. Topping: 1 cup slivered or whole blanched almonds (adjust grinding time depending on which you use, almonds should be pieces, not fine powder) 3 sliced white sandwich bread, torn into quarters 2 TBLSP melted butter, unsalted Process almonds in a food processor fitted with the steel blade until coarsely ground, 5-10 seconds. Add the bread and butter and process to a unformly coarse crumb, about six 1-second pulses. Set the this aside. Filling: Salt to taste 1 med. bunch broccoli (~ 1.5 lbs.), florets trimmed to 1 inch pieces, stalks peeled and chopped medium sized. 1 TBLSP olive oil 1 med. onion, minced 1 1/2 cups long grain white rice (I never use white rice) 3 1/2 cups water (or broth, IMHO) 4 TBLSP unsalted butter 1/4 cup all purpose flour 2 cups low sodium chicken broth 3/4 cup heavy cream (I almost always use half and half) 6 oz. sharp cheddar, grated (~ 2 cups) 1 oz. Parmesean cheese, grated (~1/2 cup) 1/8 tsp. cayenne pepper 2 lbs. boneless, skinless chicken breasts, trimmed of excess fat 1 lemon cut into wedges Note: splash of white wine, just IMHO. Steam or parboil broccoli for 1 minute. Season with salt. If parboiling, season the water with salt. Can also do in the microwave, make them just below done. In a large saucepan or dutch oven, add the oil and put on med. heat until oil is shimmering. Add the onion, broccoli stems, and 1/2 tsp. salt. (Frankly I'd add mushrooms and garlic too!). Cook until softened, about 7 minutes. Add the rice and cook stirring to coat the grains with oil, for about 1 min. Add the water and bring to a simmer. Cover, turn the heat to low, and cook until the water is absorbed and the rice is just tender. (16 min. for white rice, longer for brown). Meanwhile, melt the butter in a small saucepan over med. heat. Add the flour and cook, stirring constantly, until golden, about 1 min. Slowly whisk in the chicken broth and cream; bring to a simmer, whisking often. (Here's where I'd add a splash of white wine). Off the heat, whisk in the cheeses, and cayenne until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use. Preheat overn to 400 degrees. Spread the cooked rice into a 9 x 13 inch baking dish or casserole, and arrange the broccoli florets in an even layer over the rice. Take the chicken cutlets and cut them in half widthwise (you want them very thin) and then cut these thin slices in half lengthwise, (you're making chicken "shingles"). Layer the chicken, slightly overlapping shingle-style across the broccoli, so that all the broccoli gets covered by chicken. Otherwise, according to these fussbudgets the exposed broccoli with get overdone/dried out. Pour about 2 cups of sauce over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the edges are bubbling, 30-35 min. Cool for 10 minutes. Serve with lemon wedges, passing the remaining sauce separately. Note: I've never made this so I might just sear the chicken breasts in EVOO before shingling them just in case, since I can't seem to get chicken to cook well in my oven. But they are so thin, probably not really necessary. Overcooked chicken will get rubbery. Anyhow, I think they are on to something with this layering technique, since when I made it I just glopped everything together and smooshed it into a casserole and topped with parm. I did this mostly because I was very short on chicken, I didn't have near as much as that recipe above calls for, so I cut mine up into little chunks and added them to the rice. Oh, and I added spinach to the rice mixture too.

Is this good? It sounds like a nice combination of flavors! I think I'll try it! Thanks!

This is a good one-pot dish made on the top of the stove. I add more rice, and cook it, and the chicken at the same time. Otherwise the chicken is cooking for about 45 minutes, which is unnecessary. Chipotle Chicken and Rice (Everyday Food) 2 tablespoons vegetable oil 8 boneless, skinless chicken thighs (about 2 pounds total) Coarse salt and ground pepper 1 medium red onion, thinly sliced lengthwise 3 garlic cloves, coarsely chopped 1/2 teaspoon ground cumin 2 canned chipotle chiles in adobo, minced 2 large tomatoes, diced large 1 cup long-grain white rice Lime wedges, for serving Chopped cilantro leaves, for serving (optional) In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits). Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired

I hate people that come along and make substitution suggestions to recipes but since I am always on a low fat quest..this recipe sounds perfect if you use a low fat/no fat mayo, you have a great low fat dish as well...I would be tempted to use sour cream instead of the mayo or even mayoli.... I am going to try this recipe..