Broccoli Chicken Divan

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Chicken Divan is an easy dinner recipe your family will love. Tender pieces of chicken, fresh broccoli, and a cheesy cream sauce come together in a tasty casserole. If you like to make complete meals that have everything you need, this is a great option!

Chicken Broccoli Divan is a perfect weeknight meal- it’s got both protein and vegetables in one dish and it’s oven-ready in 10 minutes or less. It also uses ingredients you already have on hand and is a great way to use up leftover cooked chicken (or turkey!). Just layer the chicken and broccoli in a pie plate and smother with the creamy, savory sauce. The cheese and buttered bread crumbs baked on top make Chicken Broccoli Divan look and taste even more delicious!

12 ounces broccoli (fresh, cut into bite sized pieces)
1 ½ cups cooked chicken (chopped into small bite sized pieces)
¾ cup cheddar cheese (grated and divided, I used a cheddar gruyere blend)
⅓ cup sour cream
10.5 ounces cream of chicken soup
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon pepper (freshly ground)

3 tablespoon panko bread crumbs
3 tablespoon parmesan cheese (finely grated)
1 tablespoon butter (melted)

Preheat oven to 400°F.
In a 9×9 inch casserole dish, combine all ingredients except for ¼ cup of the shredded cheese and the topping ingredients.
In small bowl, combine topping ingredients.
Spread remaining shredded cheese and topping mixture evenly over the contents in the casserole dish.
Bake in preheated oven for 18-20 minutes until golden brown and heated through.

I like my broccoli fairly tender and not soggy, so I use fresh broccoli and don’t pre-cook it. If you prefer soft broccoli, you may steam the fresh or frozen broccoli first before adding to the casserole.
Rotisserie chicken works great for this recipe, however I poached some chicken breasts in my instant pot by combining with 1 cup of chicken broth and cooking on high pressure for about 12 minutes.

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