Super Easy Chicken Divan Casserole Recipe

I perfected a Baked Chicken Divan that layers tender chicken and broccoli under melted cheese with a crisp, golden topping, and it hides one unexpected pantry ingredient to pique your curiosity.

I make this Super Easy Chicken Divan Casserole when I want something that looks fancy but isn’t. Bright broccoli florets and juicy cooked chicken come together in a mix that somehow tastes like childhood dinners and new favorites at once.

There’s a crunchy top that makes everyone pause, and I always catch myself sneaking a spoon before it even cools. It’s the kind of dish people ask about, then act surprised when it’s actually simple.

If you like classic comfort with a little attitude try it, you might end up making it every week. Kylee Cooks

Ingredients

• Broccoli brings crunch, fiber, vitamins C and K, and keeps it’s feeling lighter.
• Chicken adds lean protein, keeps you full, and soaks up all the flavors.
• Sharp cheddar gives salty, tangy richness and melts into gooey, comforting bites.
• Condensed soup makes a quick creamy base, adds savory depth and convenience.
• Mayonnaise and sour cream make sauce silky, add fat and a smooth tang.
• Panko plus melted butter give crunchy topping, golden color and nice texture.
• Parmesan and Dijon lift taste with umami, nuttiness and a subtle zip.

Ingredient Quantities

• 4 cups broccoli florets (about 1 large head or 12 oz frozen, thawed)
• 3 cups cooked chicken, shredded or diced (about 1 to 1.5 lb, rotisserie works great)
• 1 (10.5 oz) can condensed cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup milk (to thin the sauce slightly, optional but I usually add it)
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper (more if you like)
• 1 cup panko breadcrumbs (or crushed crackers for extra flavor)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley (optional, for color)

How to Make this

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.

2. Prep the broccoli: if fresh, cut into florets and blanch in boiling salted water 2 to 3 minutes until bright green and just tender, then drain well; if using frozen, thaw and squeeze out excess water with a towel.

3. In a large bowl whisk together the cream of chicken soup, mayonnaise, sour cream, 1/4 cup milk (add it if you want a looser sauce), Dijon mustard, garlic powder, onion powder, kosher salt and black pepper until smooth.

4. Stir 1 cup of the shredded cheddar and all of the grated Parmesan into the sauce, then fold in the cooked chicken and the drained broccoli so everything is evenly coated.

5. Spread the chicken and broccoli mixture into the prepared baking dish and smooth the top.

6. Sprinkle the remaining 1/2 cup shredded cheddar over the casserole.

7. Make the crunchy topping by mixing the panko breadcrumbs with the 2 tablespoons melted butter and the chopped parsley, season lightly with a pinch of salt and pepper, then evenly sprinkle that over the cheese. (Sub crushed crackers for the panko if you want extra flavor.)

8. Bake uncovered for 20 to 25 minutes until the casserole is bubbly and the topping is golden brown; if it browns too fast, tent loosely with foil. For extra crisp, you can broil 1 to 2 minutes at the end but watch it close.

9. Let the casserole rest 5 to 10 minutes so it sets, then serve. Tip: rotisserie chicken makes this super quick, you can assemble a day ahead and refrigerate then bake, and if your broccoli leaked water squeeze it dry or the sauce gets watery.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large pot for blanching broccoli
3. Colander or strainer to drain broccoli
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Measuring cups and spoons
8. Box grater for Parmesan and cheddar (unless pre shredded)
9. Rimmed baking sheet to catch drips if you broil
10. Clean kitchen towel or paper towels to squeeze excess water

FAQ

Super Easy Chicken Divan Casserole Recipe Substitutions and Variations

• Broccoli: swap with cauliflower florets, fresh or frozen, or use a bag of mixed frozen veggies (peas, carrots, green beans) if you want more color and texture
• Cooked chicken: use cooked turkey or leftover roast turkey, canned chicken for convenience, or for a vegetarian twist use firm tofu, cubed and lightly sautéed
• Condensed cream of chicken soup: substitute a can of cream of mushroom or cream of celery, or make a quick white sauce by whisking 1 cup chicken broth with 1 cup milk and 2 tablespoons flour, simmer till thickened and season to taste
• Panko breadcrumbs: use crushed crackers like Ritz, regular breadcrumbs, or crushed potato chips or cornflakes for extra crunch, and you can grab gluten free panko if you need that

Pro Tips

– Dry the broccoli like your life depends on it. If theres water left it will water down the whole casserole, so squeeze with a clean towel or press in a sieve until almost dry.

– Grate your own cheese, dont use the pre-shredded stuff if you can help it. The freshly shredded cheddar melts smoother and tastes fresher, and a tiny splash of milk or cream fixes any dryness without thinning the whole dish.

– Make the topping extra crunchy by toasting the panko in the butter first, then sprinkle on. You can swap in crushed buttery crackers for more flavor, but toasting prevents the crumbs from going soggy.

– Assemble ahead if you need to, just keep it covered in the fridge and bake from cold. And let it rest 5 to 10 minutes after it comes out so it firms up, otherwise it will slump when you serve.

Super Easy Chicken Divan Casserole Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a Baked Chicken Divan that layers tender chicken and broccoli under melted cheese with a crisp, golden topping, and it hides one unexpected pantry ingredient to pique your curiosity.

Pin

Servings

6

servings

Calories

636

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large pot for blanching broccoli
3. Colander or strainer to drain broccoli
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Measuring cups and spoons
8. Box grater for Parmesan and cheddar (unless pre shredded)
9. Rimmed baking sheet to catch drips if you broil
10. Clean kitchen towel or paper towels to squeeze excess water

Ingredients

• 4 cups broccoli florets (about 1 large head or 12 oz frozen, thawed)

• 3 cups cooked chicken, shredded or diced (about 1 to 1.5 lb, rotisserie works great)

• 1 (10.5 oz) can condensed cream of chicken soup

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/4 cup milk (to thin the sauce slightly, optional but I usually add it)

• 1 1/2 cups shredded sharp cheddar cheese, divided

• 1/2 cup grated Parmesan cheese

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper (more if you like)

• 1 cup panko breadcrumbs (or crushed crackers for extra flavor)

• 2 tablespoons unsalted butter, melted

• 2 tablespoons chopped fresh parsley (optional, for color)

Directions

• Preheat oven to 375°F and grease a 9×13 inch baking dish.
• Prep the broccoli: if fresh, cut into florets and blanch in boiling salted water 2 to 3 minutes until bright green and just tender, then drain well; if using frozen, thaw and squeeze out excess water with a towel.
• In a large bowl whisk together the cream of chicken soup, mayonnaise, sour cream, 1/4 cup milk (add it if you want a looser sauce), Dijon mustard, garlic powder, onion powder, kosher salt and black pepper until smooth.
• Stir 1 cup of the shredded cheddar and all of the grated Parmesan into the sauce, then fold in the cooked chicken and the drained broccoli so everything is evenly coated.
• Spread the chicken and broccoli mixture into the prepared baking dish and smooth the top.
• Sprinkle the remaining 1/2 cup shredded cheddar over the casserole.
• Make the crunchy topping by mixing the panko breadcrumbs with the 2 tablespoons melted butter and the chopped parsley, season lightly with a pinch of salt and pepper, then evenly sprinkle that over the cheese. (Sub crushed crackers for the panko if you want extra flavor.)
• Bake uncovered for 20 to 25 minutes until the casserole is bubbly and the topping is golden brown; if it browns too fast, tent loosely with foil. For extra crisp, you can broil 1 to 2 minutes at the end but watch it close.
• Let the casserole rest 5 to 10 minutes so it sets, then serve. Tip: rotisserie chicken makes this super quick, you can assemble a day ahead and refrigerate then bake, and if your broccoli leaked water squeeze it dry or the sauce gets watery.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 310g
• Total number of serves: 6
• Calories: 636kcal
• Fat: 49.5g
• Saturated Fat: 20g
• Trans Fat: 0.5g
• Polyunsaturated: 3.3g
• Monounsaturated: 6.7g
• Cholesterol: 140mg
• Sodium: 850mg
• Potassium: 497mg
• Carbohydrates: 20.5g
• Fiber: 2g
• Sugar: 1.7g
• Protein: 46.9g
• Vitamin A: 800IU
• Vitamin C: 17mg
• Calcium: 306mg
• Iron: 0.8mg