Chicken Divan Recipe

A creamy and comforting classic, this Chicken Divan Recipe combines tender chicken, fresh broccoli, and a rich sauce topped with cheese and breadcrumbs. Perfect for family dinners, potlucks, or meal prep.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 6

Course: Casserole, Chicken Recipes, Main Course

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

3 cups cooked chicken breast shredded or cubed
4 cups broccoli florets lightly steamed
1 can 10.5 oz cream of chicken soup (or homemade)
1 cup sour cream or Greek yogurt
1 cup cheddar cheese shredded
½ cup grated Parmesan cheese
½ cup mayonnaise optional, for creamier texture
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and black pepper to taste
1 cup breadcrumbs or almond flour/pork rind crumbs for keto
2 tbsp melted butter

Equipment

Medium saucepan
Steamer or pot for broccoli
Cutting board & knife
Mixing bowl
9x13 baking dish
Oven

Method

Preheat oven: Set to 375°F (190°C). Grease a 9x13 baking dish.
Steam broccoli: Cook the broccoli florets for 2–3 minutes until just tender but still vibrant. Drain well.
Mix sauce: In a large bowl, combine cream of chicken soup, sour cream (or yogurt), mayonnaise, garlic powder, onion powder, paprika, and half of the cheddar cheese. Stir until smooth.
Assemble base: Spread broccoli evenly in the baking dish. Top with shredded chicken.
Pour sauce: Spread the creamy mixture evenly over the chicken and broccoli.
Top it: Sprinkle with remaining cheddar cheese and Parmesan.
Breadcrumb topping: In a small bowl, mix breadcrumbs with melted butter, then sprinkle evenly over the casserole.
Bake: Place in the oven for 25–30 minutes, until bubbly and golden brown on top.
Cool & serve: Let rest for 5 minutes before serving warm.

Notes

For a lighter version, replace mayonnaise with more Greek yogurt.
Add spice with cayenne or hot sauce in the sauce mixture.
Substitute broccoli with cauliflower for a new flavor twist.
Freeze unbaked casserole for up to 2 months bake directly from frozen with 15 extra minutes.