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!
Ingredients
- 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)
Topping:
- 3 tablespoon panko bread crumbs
- 3 tablespoon parmesan cheese (finely grated)
- 1 tablespoon butter (melted)
Instructions
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Preheat oven to 400°F.
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In a 9×9 inch casserole dish, combine all ingredients except for ¼ cup of the shredded cheese and the topping ingredients.
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In small bowl, combine topping ingredients.
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Spread remaining shredded cheese and topping mixture evenly over the contents in the casserole dish.
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Bake in preheated oven for 18-20 minutes until golden brown and heated through.
Notes
- 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.
