Chicken Divan

Classic creamy chicken and broccoli casserole with a crunchy cheese topping—easy, cozy, and perfect for family dinners.

Amanda

Prep Time 10

Cook Time 30

Rest Time 5

Total Time 45

Serving Size People

Equipment

Casserole dish (9x13 in)
Medium saucepan
Mixing bowls
Measuring cups and spoons
Whisk
cutting board
Knife
Spatula or spoon
Oven
Baking sheet (optional)
small bowl

Ingredients

3 cups cooked chicken cubed or rotisserie
3 cups broccoli florets fresh or frozen, lightly cooked
10.5 oz condensed cream of chicken soup or cream of mushroom
0.5 cup mayonnaise or Greek yogurt
0.5 cup sour cream
1 tsp lemon juice
0.5 tsp curry powder optional
1.5 cups cheddar cheese shredded, divided
0.5 cup panko bread crumbs or crushed Ritz crackers
2 tbsp butter melted
2 tbsp slivered almonds optional

Instructions

Preheat oven to 375°F (190°C). Steam or blanch broccoli until tender; drain well.
In a bowl, mix soup, mayonnaise, sour cream, lemon juice, and curry powder.
Stir in half of the cheddar cheese.
Layer broccoli in a 9x13-inch casserole dish; top with cubed chicken.
Pour sauce evenly over chicken and broccoli. Sprinkle with remaining cheddar.
Combine breadcrumbs (or crackers) with melted butter and almonds; scatter over the top.
Bake 25–30 minutes until bubbly and golden. Rest 5 minutes before serving.

Notes

Swap cream of mushroom soup for deeper flavor. Greek yogurt lightens the sauce. Drain frozen broccoli very well to avoid watery sauce. Choose panko for crisp bite or Ritz for buttery crumble. Leftovers keep up to 3 days.

Nutrition