Name: Chicken Divan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 10 oz packages of frozen chopped broccoli, steamed lightly; Fresh broccoli also works well (just steam it until crisp-tender.); 2 cooked (boneless chicken breasts, chopped); Rotisserie chicken is a great shortcut that adds extra flavor.; 1 10.5 oz can of condensed cream of chicken soup; 1 10.5 oz can of condensed cream of mushroom soup; ½ cup mayonnaise; I prefer full-fat for richness (but you can use sour cream as a substitute.); 1 teaspoon freshly squeezed lemon juice; 1½ cups shredded cheddar cheese; Always grate it fresh if you can; it melts much better than pre-shredded.

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There are recipes you try once, and then there are those that become part of your regular kitchen rhythm. For me, that recipe is Chicken Divan. I still remember the first time I made it. I was craving something cozy and creamy, and I stumbled upon a version of this classic casserole. What came out of my oven was something I now make time and time again — a rich, cheesy dish that fills the house with the kind of aroma that makes everyone wander into the kitchen to see what’s cooking.

Chicken Divan has all the hallmarks of a comforting meal: tender chicken, crisp-tender broccoli, and a creamy sauce finished with a bubbling layer of melted cheddar. It’s easy to throw together and always delivers. If you’ve never made it before, let me walk you through the process — along with the tips I’ve learned over the years that make it even better.

Ingredients That Make It Special

One of the reasons I love this dish is that the ingredients are simple and familiar. You don’t have to shop specialty aisles or prep anything complicated.

2 (10 oz) packages of frozen chopped broccoli, steamed lightly
Fresh broccoli also works well, just steam it until crisp-tender.
2 cooked, boneless chicken breasts, chopped
Rotisserie chicken is a great shortcut that adds extra flavor.
1 (10.5 oz) can of condensed cream of chicken soup
1 (10.5 oz) can of condensed cream of mushroom soup
½ cup mayonnaise
I prefer full-fat for richness, but you can use sour cream as a substitute.
1 teaspoon freshly squeezed lemon juice
1½ cups shredded cheddar cheese
Always grate it fresh if you can; it melts much better than pre-shredded.

This recipe comfortably serves about eight, and it’s easy to scale up or down depending on the size of your gathering.

What You’ll Need

There’s nothing fancy required here — just a few kitchen basics.

9×13-inch baking dish
Mixing bowls
A good whisk
Cutting board and knife
Aluminum foil (optional, if you want to avoid over-browning)

Step-by-Step: How I Make It

Step 1: Preheat the Oven

I always start by preheating the oven to 350°F. It gives me time to prep everything else and ensures even cooking.

Step 2: Prep the Broccoli

After lightly steaming the broccoli, I spread it across the bottom of the baking dish. If I’m using frozen, I always drain it well and pat it dry with paper towels to avoid a watery casserole.

Step 3: Add the Chicken

Next, I layer the chopped chicken evenly over the broccoli. It’s important to keep the layers even so every bite gets a balance of meat and veg.

Step 4: Mix the Sauce

In a bowl, I whisk together the two soups, mayonnaise, and lemon juice. It’s a simple sauce, but it ties everything together into that signature creamy flavor.

Step 5: Pour and Spread

I pour the sauce over the chicken and broccoli, using a spatula or spoon to spread it into all the corners.

Step 6: Add the Cheese

This is the best part. I generously sprinkle shredded cheddar over the top. It’s what forms that irresistible golden crust during baking.

Step 7: Bake

Into the oven it goes for 35 to 40 minutes. Around the 30-minute mark, I usually check to see if the cheese is browning. If I want an extra golden finish, I’ll turn on the broiler for the last minute or two.

Step 8: Let It Rest

After baking, I always let the dish cool for about 5 to 10 minutes. It helps the sauce set and makes serving easier.

Variations I’ve Tried and Loved

One of the reasons I keep coming back to this recipe is how flexible it is. Depending on who I’m cooking for or what I have on hand, I like to mix it up.

Dairy-Free: Use cashew cream and vegan cheese alternatives.
Low-Carb: Replace the canned soups with coconut milk thickened with arrowroot.
Flavor Boost: A pinch of curry powder or a clove of sautéed garlic adds great depth.
Gluten-Free: There are great gluten-free condensed soups out there, and crushed GF crackers make a great topping.

Helpful Tips From Experience

Here are a few things I’ve learned over time that make the final result even better:

Always season your chicken and broccoli lightly before layering — salt and pepper go a long way.
If you’re using frozen broccoli, pat it dry after steaming. It makes a difference in texture.
For a crunchy topping, stir melted butter into breadcrumbs and add on top of the cheese.
If you love lemon, add a bit more than the recipe calls for. It brightens the whole dish.

How I Like to Serve It

Chicken Divan is hearty on its own, but sometimes I like to pair it with simple sides to round out the meal:

Over wild rice, brown rice, or even egg noodles
With a slice of crusty bread for scooping up sauce
Garnished with a little parsley or a squeeze of lemon for freshness

Storage and Make-Ahead Tips

This is one of those dishes that’s just as good (if not better) the next day.

Make-Ahead: You can assemble it a day in advance, cover it, and refrigerate.
Store Leftovers: Keep in the fridge up to 3 or 4 days in an airtight container.
Freeze It: Wrap the entire dish well and freeze for up to 2 months.
Reheat: Individual portions reheat well in the microwave, or you can reheat the whole dish in the oven at 350°F.

Nutrition at a Glance (Per Serving)

Calories: 323
Protein: 16g
Carbohydrates: 9g
Fat: 24g

Why I Keep Coming Back to It

There’s something about this dish that never gets old. It’s warm, familiar, and easy enough to pull off on a weeknight but satisfying enough to serve when company comes over. The flavor is rich without being overwhelming, and it’s endlessly adaptable to what I have in the fridge.

More than that, Chicken Divan has become part of my family rhythm. It’s the kind of dish I can count on — no frills, no stress, just a solid, delicious casserole that brings everyone to the table.