Go Back

Chicken Divan Recipe

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7
Course: Main Course
Calories: 323
Ingredients Equipment Method Notes

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.

Equipment

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

Method
 

  1. Preheat the Oven
  2. I always start by preheating the oven to 350°F. It gives me time to prep everything else and ensures even cooking.
  3. Prep the Broccoli
  4. 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.
  5. Add the Chicken
  6. 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.
  7. Mix the Sauce
  8. 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.
  9. Pour and Spread
  10. I pour the sauce over the chicken and broccoli, using a spatula or spoon to spread it into all the corners.
  11. Add the Cheese
  12. This is the best part. I generously sprinkle shredded cheddar over the top. It’s what forms that irresistible golden crust during baking.
  13. Bake
  14. 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.
  15. Let It Rest
  16. 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
  1. 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.
  2. Dairy-Free: Use cashew cream and vegan cheese alternatives.
  3. Low-Carb: Replace the canned soups with coconut milk thickened with arrowroot.
  4. Flavor Boost: A pinch of curry powder or a clove of sautéed garlic adds great depth.
  5. Gluten-Free: There are great gluten-free condensed soups out there, and crushed GF crackers make a great topping.

Notes

  • 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.