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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
Instructions
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.
P holmes says
Oh yeah, sooo good
Vickie says
I made this tonight…we loved it! I needed to par-cook the fresh broccoli as it was too crunchy. And I added more juice to the soup mixture (browned and cooked the chicken in the instant pot So I used the seasoned juice to thin the soup out a little more). We served it over egg noodles. The amount of cheese was perfect as was the breadcrumb topping. Thank you! Can’t wait to make it again!!!
Kim says
Will this freeze well?
Kylee says
Hi Kim – this isn’t a great recipe to freeze.
Lorrie says
For a little different, but wonderful taste, add 2 teaspoons of curry powder to the soup/milk mixture.
Sue says
You had me until I saw condensed soup. So unhealthy for you. Gross.
Kylee says
Hey there Sue – I agree, condensed soup isn’t the greatest. If you had a quick look at the post though, you’d see I linked a homemade cream of chicken soup that has much less sodium.
Jennifer A Stewart says
I always thought it was so hard to make these so I just bought them but they are so full of garbage. Your tips and tricks made it so easy and these are way more delicious than the the ones in the freezer:)
Nikki says
Comfort food just like mom made! Such a tasty dish!
Erin Parker says
Oh my goodness, it’s like you read my mind and took me straight back to my childhood! LOVE Chicken Divan, and I cannot wait to whip this up for the whole family since we love all the ingredients that go into it!
Michaela Kenkel says
This looks really good! My Mom always made this when I was growing up — but next time I want to try your recipe next time!
Julie Menghini says
This is beautiful comfort food! We love chicken and this is a great recipe for it!
Lisa Hitzeman says
This is one fabulous looking casserole! It is total comfort food which I absolutely love this time of year!
Kathleen says
Kylee, this looks so amazing! I am a total sucker for a casserole and this has all the “FEEL GOODS!” Thanks for sharing!
Sandra Shaffer says
Casserole dishes are the best for family and for two like for my husband and me. We enjoyed it nice and warm right out of the oven and now we have a couple of lunches to take to the office. Will be rotating this one on our menu!
Deb Clark says
Love everything about this dish! Loads of flavor and so easy to make, really a great meal! Thanks again for another yummy recipe!!
Kate says
I live casseroles, I’m making one tonight. Of course my kids hate them. They’d probably like them if they just tried them, but you know how kids are.