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A classic Chicken Divan Casserole with broccoli, chicken, cheese and a crunchy topping. You will make this family favorite over and over!
Step by step photos and instructions below!
This recipe first appeared at The Salty Marshmallow where I am a contributor
Chicken Broccoli Casserole is one of my family’s favorite dishes! They love the cheese, and I love the protein and greens, so we all win! It’s so very easy to make, even without my suggested shortcuts!
Anytime I pull a casserole dish out of the oven, the smell of it alone brings my kids to the table. They’re ready to eat, and I consider this a win in the nightly dinnertime battle!
This easy recipe can be made ahead and refrigerated until needed. Just add an extra 5-10 minutes to the cook time to ensure everything cooks perfectly.
See my notes card below for all my hints!
My Chicken Rice Casserole is another great recipe that the whole family loves, too, as well as my Broccoli Cheddar Soup. If you are looking for an easy freezer meal, try my Chicken, Broccoli, Bacon & Potato Bake too.
Frequently Asked Questions
Maybe French inspired. See below for how it got its name
The original Chicken Divan recipe was named after the restaurant where it was created. The Divan Parisienne Restaurant in New York City claims this as their own.
You can keep this casserole as leftovers for up to 4 days.
Yes. Wrap tightly, label and freeze for up to 3 months. Thaw, and bake 30 minutes until bubbling.
This recipe is great by itself, but we love it on some egg noodles or rice.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recommended Equipment/Tools
You’ll need an 8×8 pan for this recipe, but no special equipment is needed otherwise. I hope you love it as much as my family does!
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Broccoli. This is about 2 medium heads of fresh broccoli.
- Chicken Breasts. You can use precooked chicken, you’ll need about 2 cups cooked.
- Cream of Chicken Soup. Grab a can or make your own Cream of Chicken Soup
- Milk. Whole milk, or 1% or any variation in between is fine.
- Cheese. I use cheddar.
- Breadcrumbs. Plain, unseasoned. You can use potato chips, ritz crackers, saltine crackers or panko bread crumbs if you prefer.
- Butter. Salted, melted.
How to make Broccoli Chicken Divan
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
If you are starting out with precooked chicken, skip that step!
In a small bowl, combine the breadcrumbs and melted butter. In a medium bowl combine the soup and milk.
Cook the chicken
In a large skillet, heat some olive oil and cook the chicken until golden brown and cooked through.
Assemble
Add the chicken and broccoli to the baking dish, and pour over the soup/milk mixture.
Season with salt and pepper, if needed.
Top with cheddar cheese, then the breadcrumb mixture.
Bake
Bake for 20 minutes at 450 degrees F.
Remove from the oven and allow to cool for 5 minutes.
Devour.
Kylee’s Notes
Shortcuts:
Want to take a shortcut or 2? Use precooked rotisserie chicken or buy fully cooked chicken from the grocery store. Using precooked chicken is a great shortcut and can cut your prep time significantly. You’ll need about 2 cups of cooked chicken.
Buy broccoli that is already cut into florets, or use frozen broccoli.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Reheating:
Reheat individual servings in the microwave for 30 seconds, or until hot and bubbly. If you made this ahead, just cook in the oven at 350 degrees F until hot and bubbly. It should take around 30 minutes from refrigerated.
Substitutions/Additions
You can use potato chips, ritz crackers, saltine crackers or panko bread crumbs if you prefer.
You can use any kind of condensed soup – I recommend Cream of Mushroom, Cream of Celery or just plain Cheddar Soup. You can make your own Cream of Chicken Soup too
How to freeze
Wrap tightly, label and freeze for up to 3 months. Thaw, and bake 30 minutes until bubbling.
Want more chicken or weeknight recipes?
- How about Chicken Pot Pie (made in 1 skillet)? It’s super easy, and an absolute family favorite!
- Simple Sour Cream Enchiladas are great to make ahead and bake when you need them.
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- One Pan Ham & Cheese Pasta – pure comfort food and ready in under 30 minutes. YESSSS!!
- ALL CHICKEN RECIPES
- ALL WEEKNIGHT RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Chicken Divan Casserole
Recommended Equipment
Ingredients
Directions
Get Prepped
- Preheat the oven to 450 degrees F.
- Dice the chicken. Combine the soup and milk in a medium bowl, and the breadcrumbs and butter in a small bowl.
Cook the chicken
- Heat olive oil in a skillet over medium-high heat and cook chicken until until golden brown and cooked through.
Combine and Bake
- Add the cooked chicken and broccoli to an 8×8 baking dish, and pour the soup/milk mixture over the top.
- Sprinkle with the cheddar cheese and pour over the breadcrumbs/butter mixture.
- Bake at 450 degrees F for 20 minutes, or until hot and bubbly.
Notes
Want to take a shortcut or 2? Use precooked rotisserie chicken or buy fully cooked chicken from the grocery store. Using precooked chicken is a great shortcut and can cut your prep time significantly. You’ll need about 2 cups of cooked chicken. Buy broccoli that is already cut into florets, or use frozen broccoli. What to do with leftovers Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot! Reheating:
Reheat individual servings in the microwave for 30 seconds, or until hot and bubbly. If you made this ahead, just cook in the oven at 350 degrees F until hot and bubbly. It should take around 30 minutes from refrigerated. Substitutions/Additions You can use potato chips, ritz crackers, saltine crackers or panko bread crumbs if you prefer. You can use any kind of condensed soup – I recommend Cream of Mushroom, Cream of Celery or just plain Cheddar Soup. You can make your own Cream of Chicken Soup too How to freeze Wrap tightly, label and freeze for up to 3 months. Thaw, and bake 30 minutes until bubbling.
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Annette Kreamer says
We loved this recipe so much
Annette Kreamer says
We loved this recipe so much
Amber says
This is so easy and fairly quick to make. My family loves this recipe so much that they requested it twice a week. I followed the recipe exactly as written, just doubled it up.
Anne says
That is close to the same recipe I have but I put 1-2 teaspoons of curry in mine and it makes a world of difference.
Katie says
I put a small amount of elbow macaroni to the recipe to make it a complete meal just to see if it will help me from finding else to go with it, and keep down the carbs.
Briana says
It was So delicious and easy to make my kids loved it too it’s their new fav casserole dish thank you so much for awesome dish
Monica says
Such a comforting and delicious classic – I love that it’s a complete meal in one pan!
Bernie says
Very simple— I used 1/2 fresh hulihuli chicken with fresh broccoli and mushrooms, can of condensed mushroom soup, garlic powder, white pepper, sharp cheddar cheese and added extra Italian bread crumbs. Can’t wait to eat it!