Classic chicken divan is my go-to comfort food casserole! I make it with leftover chicken breast, fresh broccoli, and a cheesy cream sauce, then top it all off with buttery breadcrumbs for the perfect crunch. This chicken broccoli divan casserole recipe is everything I want in a cozy meal, and it’s easy enough for busy weeknight dinners. My kids always ask for seconds, and I love how this dish gives us protein and veggies in one simple bake.
Top Reader Review
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.
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Broccoli Chicken Divan Casserole
Chicken divan is a nostalgic casserole recipe that has truly stood the test of time, and for good reason! I’ve made this dish for years and tested countless variations to land on the perfect balance of flavor and texture. My version features a creamy yet light sauce made with sour cream, cream of chicken soup, and shredded cheddar cheese. Topped with buttery breadcrumbs for a crispy finish, this broccoli chicken divan is cozy, satisfying, and reheats beautifully.
My easy recipe for chicken divan casserole is perfect for busy nights or make-ahead dinner prep. It’s also a great way to use up leftover or rotisserie chicken!
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Use Frozen Broccoli
Want to make this chicken divan with frozen broccoli instead of fresh? No problem! Simply thaw the frozen broccoli and pat it dry before using. I just set it in the fridge the night before. You don’t need to boil or steam it first.
Chicken Divan Recipe
Equipment
- 2-Qt. Baking Dish
Ingredients
- 1 pound broccoli florets (*)
- 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 (¼ stick, melted)
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 broccoli florets
- 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.
- Feel free to swap the broccoli out for other vegetables such as asparagus, zucchini, cauliflower, or peas. I like to use whatever we have on hand whenever possible.
- 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.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Broccoli Divan Step by Step
Prep and 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, and boil for 2-3 minutes, until tender-crisp. Drain well. If using frozen broccoli, make sure it’s thawed and ready to use. Skip boiling.
Mix the Sauce: In a large bowl, combine 10.5 ounces (1 can) of condensed cream of chicken soup, 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.
Add the Cheese: Then gently fold in ½ cup of Monterey jack cheese and ½ cup of cheddar cheese. I prefer to fold the cheese in after mixing the rest of the sauce ingredients because I find it easier to create a smooth sauce this way.
Make the Filling: Gently stir in the 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 chicken divan for 15-20 minutes, or until the casserole is bubbly and the topping is lightly browned.
Serve: Serve broccoli chicken divan casserole alone, or over rice, noodles, or mashed potatoes.
How to Store, Freeze, and Reheat
Store leftover chicken divan in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave, or covered with foil in a 350°F oven for 20-30 minutes.
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