Chicken Divan Casserole is comfort food at its finest – a creamy, cheesy dish that combines tender chicken, fresh broccoli, and a velvety sauce that brings it all together. This classic casserole has been gracing dinner tables since the 1950s, and for good reason!
My version stays true to the nostalgic flavors while streamlining the process for busy weeknights. The combination of savory chicken, nutritious broccoli, and that irresistible creamy topping creates a meal that’s both satisfying and complete in one dish.
Why You’ll Love This
- Make-ahead friendly – prepare earlier in the day and bake when ready
- One-dish meal with protein, vegetables, and creamy goodness
- Kid-approved way to enjoy broccoli
- Uses simple pantry staples and leftover chicken
- Freezes beautifully for future meals
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 cups fresh broccoli florets
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 can (10.5 oz) condensed cream of broccoli cheese soup
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup sour cream
- ¼ cup whole milk
- 1 teaspoon fresh lemon juice
- 2 cups shredded sharp cheddar cheese
- 1 cup crushed Ritz crackers
- 1 tablespoon olive oil for cooking
Instructions
- Preheat your oven to 350°F and spray an 8×8-inch baking dish with cooking spray or brush lightly with olive oil.
- Cut your chicken breasts into bite-sized cubes and toss them with garlic powder, onion powder, curry powder, salt, and pepper until evenly coated.
- Heat a large skillet over medium heat and cook the seasoned chicken cubes for 5-7 minutes, stirring occasionally, until browned and cooked through. Set aside on a plate.
- Bring a pot of water to boil, add the broccoli florets, and cook for about 5 minutes until they're tender but still have a bit of bite. Drain well.
- In a large mixing bowl, combine both canned soups, sour cream, milk, and lemon juice, stirring until smooth and well blended.
- Add the cooked chicken, blanched broccoli, and 1½ cups of the cheddar cheese to the cream sauce mixture. Stir gently until everything is evenly coated.
- Transfer the mixture to your prepared baking dish and spread it out evenly. Top with crushed Ritz crackers, then sprinkle the remaining ½ cup of cheese over everything.
- Bake uncovered for 30-35 minutes until the crackers are golden brown and the casserole is hot and bubbly around the edges.
- Let the casserole rest for 8-10 minutes before serving to allow it to set up. Serve as is or over rice with a side salad.
Tips & Variations
- Use rotisserie chicken for an even quicker prep time
- Substitute Greek yogurt for sour cream for a lighter version
- Add 1 cup of cooked rice or pasta to the bottom layer to make it more filling
- Try different cheese combinations like Swiss and Gruyere for a flavor twist
- For extra crunch, mix crushed Ritz crackers with the breadcrumb topping
- Make it ahead and refrigerate for up to 24 hours before baking (add 10 minutes to bake time)
Serving Suggestions
Chicken Divan is practically a complete meal on its own, but a simple side salad with a light vinaigrette makes for a perfect complement to balance the richness. For a more substantial dinner, serve with steamed rice or crusty bread to soak up the delicious sauce.
This casserole pairs wonderfully with a crisp white wine like Chardonnay or Sauvignon Blanc if you’re serving it for a dinner party.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days
- To freeze, prepare up to the baking step, cover tightly, and freeze for up to 3 months
- When reheating individual portions, add a splash of milk if it seems dry
- The casserole is done when it’s bubbling around the edges and golden on top
FAQs
Can I use frozen broccoli instead of fresh?
Yes! Thaw and drain it well first to avoid excess water in your casserole.
Is there a substitute for curry powder if I don’t have any?
You can omit it entirely or use 1/2 teaspoon of mustard powder for a different but complementary flavor.
Can I make this with raw chicken instead of pre-cooked?
It’s not recommended as the baking time isn’t sufficient to safely cook raw chicken. Always start with fully cooked chicken.
How do I know if my casserole is done?
The edges should be bubbling, the top golden brown, and when you insert a knife in the center, it should come out hot to the touch.
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