Chicken Divan Dip

Chicken Divan Dip is an appetizer version of, obviously, Chicken Divan. It is a little creamier and not quite as rich as the Chicken Divan dish. This is perfect for bridal teas (just don’t call it by the name I have given it), holidays, potlocks, and whatever else you can bring food to.


Can Chicken Divan be a dip?

I guess a better question is can it be slutty.


Yes, it sure can.

To my knowledge, Chicken Divan never called for cheese.

It definitely never asked for two types of cheese, and probably not whole cream. Ok, well maybe some whole cream.

And the buttered Ritz cracker topping?

Cliche, I know but it rounds the whole thing out perfectly.

You’re just not being honest with yourself if you say you don’t like that buttery, crispy crackeriness that complements hot, cheesy dips like they were meant for eachother in a romcom.

Chicken Divan Dip

This dip is almost like a condensed version of Chicken Divan with that signature slightly sherried taste, but creamier and not quite as rich

Probably the greatest thing about the taste of Chicken Divan is the Sherry.

My husband will disagree because he isn’t crazy about the taste of it, but Chicken Divan is absolutely divine in my opinion, seriously.

Today I’m sharing a dip I made with Chicken Divan.

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I actually put everything in my food processor and pulsed it until it was almost smooth, but you don’t have to.

You can leave it chunky if you want and get the same taste.

Either way is delicious.

I mean, I wouldn’t leave it way too chunky, but it would definitely work.

And I don’t want to hear all that mess about broccoli making you gassy.


If you want to check out a few of my previous unconventional dips/appetizers go here, here, here and here.  

Here’s your printable –

Cheesy Slutty Chicken Divan Dip

Cheesy Slutty Chicken Divan Dip


  • 1 lb. chicken breasts, cut into chunks
  • 2 tbsp. olive oil
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/3 cup Sherry
  • 1/4 cup whole cream
  • 1/4 cup Parmesan cheese, shredded
  • 1 cup broccoli florets, chopped
  • 1 block cream cheese, at room temperature
  • 1/2 cup cheddar cheese, shredded
  • 1/2 stick salted butter, melted
  • 1 sleeve Ritz crackers, crushed


  1. 1. Preheat oven to 375°.
  2. Season chicken with salt and pepper.
  3. Bring olive oil over medium-high heat and add chicken; saute on each side 2 minutes.
  4. Whisk together the soups, Sherry, cream and parm; pour over chicken and reduce heat to low, add broccoli and cover.
  5. Simmer for 30 minutes, taste and season with salt and pepper.
  6. Remove from heat; stir in cream cheese and cheddar and pour into a oven safe dish.
  7. *Optional - At this point I put the chicken mixture in a food processor and pulsed until smooth.
  8. Sprinkle crushed crackers over dip and drizzle with melted butter.
  9. Bake for 30 minutes, until bubbly.
  10. Serve with crackers, fresh veggiesalkm ,

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Adam J. Holland

    You had me at slutty. You seriously go out on some awesome culinary limbs. This looks outstanding.

    1. Shea

      Thanks Minnie 🙂

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