This classic Chicken Divan recipe has been part of my dinner routine for years and years! This retro recipe is packed with tender chicken, fresh broccoli, and a rich, cheesy sauce. It’s all topped with the best buttery, golden topping!
Chicken Divan
This is one of those recipes that I’ve been making so routinely for years now, I don’t even need to look at the recipe. In fact, I’m pretty sure I could make this casserole blindfolded! It’s the ideal weeknight dinner, especially for my busy family. It’s packed with protein, veggies, and cheesy goodness. What more could you ask for? And it makes the best leftovers – it’s the gift that keeps on giving! Ready in just 30 minutes and made with budget-friendly ingredients that you may already have on hand… Dinner doesn’t get much easier than this.
Bake more of my favorite chicken casserole recipes like huntington chicken casserole, king ranch chicken, and bacon ranch chicken casserole!
What should I serve with chicken divan?
I love serving this cheesy chicken casserole with white rice on the side. A simple green salad, dinner rolls, or even garlic bread are also fabulous with chicken divan!
How to Make Chicken Divan
- Prepare. Preheat the oven to 450°F.
- Dice and season the chicken. Dice the chicken into bite-sized pieces. Season with garlic powder, onion powder, and salt and pepper.
- Whisk the liquids. Whisk together the soup and milk.
- Make the breadcrumbs buttery. Stir together the breadcrumbs and melted butter.
- Brown the chicken. Heat oil in a skillet over medium-high heat. Cook the chicken, flipping once or twice, until golden brown on all sides.
- Add everything to a baking dish. Add the chicken and broccoli to a baking dish. Pour the soup/milk mixture over the top. Sprinkle with the cheddar cheese and pour over the breadcrumbs/butter mixture.
- Bake. Bake at 450°F for 20 minutes, or until hot and bubbly.
- Enjoy! Remove the pan from the oven and allow the casserole to cool for 5 minutes before serving.
Storing and Freezing
Store leftovers in an airtight container in the fridge for 3-4 days.
To freeze, do so before baking! Assemble everything as instructed (without the breadcrumb topping), but instead of baking, wrap the baking dish tightly with plastic wrap and foil. Freeze for up to 3 months. Let it defrost overnight before heating in the oven.
Ingredient Notes
- Chicken Breasts – Make sure to lightly brown the chicken before tossing it into the baking dish. This simple step adds so much flavor!
- Seasonings – Garlic powder, onion powder, salt, and pepper create the best flavor. Adjust accordingly.
- Condensed Cream of Chicken Soup – You can swap in cream of mushroom or celery for a slightly different flavor profile.
- Milk – I typically use whole milk, but you can use whatever you have on hand.
- Broccoli – Fresh florets give the best bite, but frozen works too. I like to use broccoli that’s already cut into florets to save some time.
- Cheddar Cheese – For the very best texture and flavor, shred the cheese right off the block!
- Breadcrumbs – If you want even more texture, you can mix in some crushed crackers along with the breadcrumbs. Panko or plain breadcrumbs both work well.
- Melted Butter – It can be salted or unsalted, whichever you prefer.
Enjoy!
~Nichole
Chicken Divan
Ingredients
- 1 Pound Boneless Skinless Chicken Breasts
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper, To Taste
- 10.75 Ounce Can Condensed Cream of Chicken Soup
- 1/2 Cup Milk
- 4 Cups Broccoli Florets
- 1 Cup Shredded Cheddar Cheese
- ¼ Cup Dry Bread Crumbs
- 3 Tablespoons Salted or Unsalted Butter, Melted
Instructions
- Preheat the oven to 450 degrees F.
- Dice the chicken into bite sized (about 1-1 1/2 inch pieces. Season with garlic powder, onion powder, and salt and pepper to taste.
- In a medium bowl whisk together the soup and milk until smooth.
- In a small bowl, stir together the breadcrumbs and melted butter just until combined.
- Heat olive oil in a skillet over medium-high heat and cook the chicken, flipping once or twice, until golden brown on all sides.
- Add the 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.
- Remove the pan from the oven and allow the casserole to cool for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy.
How much olive oil should you use in the skillet?