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–+ servings
Broccoli Chicken Divan 1

Broccoli Chicken Divan

This classic Broccoli Chicken Divan combines tender chicken, fresh broccoli, and a rich, creamy sauce that brings everything together beautifully. Dating back to the 1950s, this cheesy, comforting casserole has stood the test of time for good reason and makes the perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 520 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Pot
  • Mixing Bowl

Ingredients
  

Main Ingredients

  • 2 pounds fresh broccoli florets about 2 large bunches
  • 2 pounds boneless, skinless chicken breasts cooked and shredded
  • 2 cans cream of chicken soup 10.5 oz each, low-sodium preferred
  • 1 cup mayonnaise or Greek yogurt for a lighter version
  • 1 cup sour cream
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder optional but highly recommended
  • 2 cups shredded sharp cheddar cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs panko works wonderfully for extra crunch
  • 2 tablespoons butter melted
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  • Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the broccoli florets and blanch for just 2-3 minutes until bright green but still firm. Immediately drain and plunge into ice water to stop the cooking process.
  • In a large mixing bowl, combine the cream of chicken soup, mayonnaise, sour cream, chicken broth, lemon juice, and curry powder. Whisk until smooth and velvety.
  • Arrange the blanched broccoli in an even layer on the bottom of your prepared baking dish. Distribute the shredded chicken evenly over the broccoli.
  • Pour the creamy sauce over the chicken and broccoli, ensuring everything is well-coated. Gently shake the dish to help the sauce settle between layers.
  • Sprinkle 1½ cups of the shredded cheddar cheese and all of the Parmesan cheese over the casserole.
  • In a small bowl, combine the breadcrumbs, remaining ½ cup of cheddar cheese, and melted butter. Mix until the breadcrumbs are evenly moistened. Sprinkle this mixture over the top of the casserole.
  • Bake uncovered in your preheated oven for 30-35 minutes until bubbling around the edges and the top is golden brown. If the top browns too quickly, loosely cover with foil for the remaining baking time.
  • Let stand for 5-10 minutes before serving to allow the casserole to set.

Notes

Substitution Options:
  • Frozen broccoli can replace fresh (use 2 pounds and thaw completely)
  • Rotisserie chicken saves time and adds flavor
  • For dairy-free version: Use dairy-free cream soup, vegan mayo, and plant-based cheese
  • Gluten-free breadcrumbs work perfectly for those avoiding gluten
Storing Tips:
  • Refrigeration: Cover tightly and refrigerate leftovers for up to 3 days
  • Freezing: Portion cooled casserole into airtight containers and freeze for up to 2 months
  • Reheating: Thaw overnight in refrigerator and reheat covered at 325°F until heated through (about 20 minutes)
  • Meal prep: Assemble the casserole 24 hours in advance, refrigerate unbaked, and add 10 minutes to baking time

Nutrition

Calories: 520kcalCarbohydrates: 15gProtein: 36gFat: 35gSodium: 780mgFiber: 3g
Keyword Chicken Casserole, Broccoli Casserole, Comfort Food, Family Dinner
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