This classic Chicken Divan Casserole recipe is the ultimate comfort food. Juicy chicken smothered in a creamy cheese sauce with fresh broccoli, and topped with buttery breadcrumbs, makes this signature dish an easy family favorite!
What’s in This Chicken Divan Casserole Recipe?
Chicken broccoli divan is a classic casserole dish. It’s a tasty combination of juicy chicken, broccoli, sour cream, cream of chicken soup, milk, and seasonings to make one of the most comforting casseroles you’ve ever tasted!
- Broccoli: Adds color and texture to the casserole, as well as vitamins, minerals, and fiber.
- Cream of Chicken Soup: Creates a creamy and flavorful base for the sauce and binds the casserole together. Cream of mushroom or cream of celery will also work well.
- Cheese: The combination of Monterey jack and cheddar cheese makes this casserole super creamy and cheesy.
- Milk: Helps thin the sauce to a pourable consistency and keeps the casserole moist.
- Sour Cream: Adds a tangy flavor that balances the rich flavor of the cheese and soup. Plain Greek yogurt will also work.
- Mustard: Whole grain mustard adds tanginess and depth of flavor to the sauce.
- Garlic Powder: Enhances the savory flavor of the sauce.
- Cooked Chicken: Adds protein and heartiness to the dish. We like using up leftover chicken, or use a rotisserie chicken to save time.
- Breadcrumbs: Create a crunchy brown topping! Crumbled butter crackers are another great choice.
- Butter: Unsalted butter helps the breadcrumbs brown and adds richness to the dish.
Variations on Broccoli Chicken Divan
- Feel free to swap the broccoli out for other vegetables such as asparagus, zucchini, cauliflower, or peas. We like to use whatever we have on hand whenever possible.
- Gruyere, mozzarella, or pepper Jack cheese will create a slightly different flavor.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover chicken divan casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered with foil in a 350°F oven for 20-30 minutes.
This casserole can be fully assembled (minus the topping) and stored tightly covered with plastic wrap for up to 2 days prior to baking. Top, bake, and serve! You may need to add up to 15 minutes to the final baking time to make up for the cold start.
How to Freeze
Freeze chicken divan whole (wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil) or in individual portions (in airtight containers) for up to 3 months. Let thaw overnight in the refrigerator before reheating.
You can also freeze the unbaked casserole for up to 3 months tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil. Let thaw overnight in the refrigerator before baking.
Notes from the Test Kitchen
Have frozen broccoli instead of fresh? No problem! Simply thaw it first and pat it dry. You don’t need to sauté it with the chicken since it’s already partially cooked.
Chicken Divan Casserole Recipe
Ingredients
- 1 pound fresh broccoli
- 10.5 ounces condensed cream of chicken soup 1 can
- 1 cup shredded Monterey jack cheese divided
- ½ cup shredded cheddar cheese
- ⅓ cup milk
- ⅓ cup sour cream
- 1 teaspoon whole grain mustard
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2½ cups cubed cooked chicken
- ¼ cup breadcrumbs
- 2 tablespoons unsalted butter melted (¼ stick)
Instructions
- Preheat oven to 400°F. Lightly spray a 2-quart (8×8-inch) casserole dish with nonstick spray and set aside.
- Chop the broccoli (crowns and stems) into bite-sized pieces. Bring a large pot of water to a boil, then add the broccoli. Boil for 2-3 minutes, until tender-crisp. Drain well.1 pound fresh broccoli
- In a large bowl, combine the soup, ½ cup Monterey jack cheese, cheddar cheese, milk, sour cream, mustard, garlic powder, and pepper. Whisk well to combine.10.5 ounces condensed cream of chicken soup, 1 cup shredded Monterey jack cheese, ½ cup shredded cheddar cheese, ⅓ cup milk, ⅓ cup sour cream, 1 teaspoon whole grain mustard, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
- Gently stir in the steamed broccoli and chicken to coat. Transfer the mixture to the prepared casserole dish. Sprinkle on the remaining cheese.2½ cups cubed cooked chicken
- In a small bowl, combine the breadcrumbs and melted butter and stir. Sprinkle the topping over the casserole.¼ cup breadcrumbs, 2 tablespoons unsalted butter
- Bake for 15-20 minutes, or until the casserole is bubbly and the topping is lightly browned.
- Serve as is, or over rice, noodles, or mashed potatoes.
Notes
- Easily double this recipe and bake it in a 4-quart baking dish (9×13-inches) to feed 8 people! Bake for an additional 10-15 minutes.
How to Make Chicken Divan Casserole Step by Step
Cook the Broccoli: Preheat your oven to 400°F. Lightly spray a 2-quart (8×8-inch) casserole dish with nonstick spray and set aside. Chop 1 pound of fresh broccoli (crowns and stems) into bite-sized pieces. Bring a large pot of water to a boil, then add the broccoli. Boil for 2-3 minutes, until tender-crisp. Drain well.
Mix the Sauce: In a large bowl, combine 10.5 ounces (1 can) of condensed cream of chicken soup, ½ cup of Monterey jack cheese, ½ cup of cheddar cheese, ⅓ cup of milk, ⅓ cup of sour cream, 1 teaspoon of whole grain mustard, ½ teaspoon of garlic powder, and ½ teaspoon of black pepper. Whisk well to combine.
Make the Filling: Gently stir in the steamed broccoli and 2½ cups of cubed cooked chicken to coat. Transfer the mixture to the prepared casserole dish. Sprinkle on the remaining cheese.
Make the Topping: In a small bowl, combine ¼ cup of breadcrumbs and 2 tablespoons of melted unsalted butter and stir. Sprinkle the topping over the casserole.
Bake the Casserole: Bake for 15-20 minutes, or until the casserole is bubbly and the topping is lightly browned. Serve as is, or over rice, noodles, or mashed potatoes.
I always thought the chicken & broccoli should be mixed into the casserole instead of layered. I used panko breadcrumbs for the topping. It was delish! It has everything for the meal, vegetable, protein & dairy.
I’m so happy to hear you enjoyed this recipe, Sherry!