This dump-and-bake chicken divan casserole includes layers of broccoli and chicken with a creamy sauce, cheese, and a crispy breadcrumb topping. It’s an easier, faster version of the classic dinnertime favorite!
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If you’re looking for some of the best chicken casserole recipes, don’t miss this chicken and stuffing casserole (my kids’ favorite!), this chicken and rice casserole with mushroom soup, this chicken a la king recipe, and an Amish chicken and corn casserole, too!
I made the chicken Divan. I doubled the recipe so there would be plenty for 5 adults. Every crumb was eaten.. It was totally delicious. My family loved it!! I will make this again.
– Roxie
I’ve always thought of Chicken Divan as a retro Southern casserole. The type of dish that I grew up with, and the same type of recipe that Aunt Bee shared with me for decades. So imagine my surprise when I learned that the original Chicken Divan casserole, which included broccoli, almonds, and Mornay sauce, originated at the Divan Parisienne Restaurant at the Chatham Hotel in New York City back in the early twentieth century! New York City!
This Easy Chicken Divan Recipe is Perfect for Busy Weeknights
I love the challenge of taking a traditional recipe and turning it into a quick dump-and-bake dinner with minimal prep work. The key is developing a faster recipe without sacrificing taste or quality. This chicken divan casserole achieves just that, with a flavorful combination of chicken, broccoli, and cheese in a creamy sauce. Instead of the more involved mornay sauce, this version relies on mayo, cream of chicken soup, and splash of white wine and lemon juice for a binder that tastes much richer and more complex than it actually is.
Ingredient Notes and Tips for Success
- You’ll need cooked chicken for this casserole, and a variety of options will work. Store-bought rotisserie chicken or leftover chicken from a previous meal are great shortcuts, but you can also cook your own chicken. To do so, boil about 2 lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 10-15 minutes). When cool enough to handle, chop into bite-size pieces or pull the chicken with two forks and use in the recipe.
- We’re using frozen broccoli florets here, which have a soft texture when thawed. That’s why you don’t need to parboil the veggies before adding them straight to the dish. They’ll be perfectly crisp-tender by the end of baking — but not too mushy.
- If you would like to start with fresh broccoli florets, you’ll need to steam or parboil them until they’re slightly tender before adding them to the dish. Otherwise the raw broccoli will not soften by the end of the baking time.
- For even more great flavor, add a pinch of garlic powder to the buttered breadcrumbs.
- Cooking for a smaller family? Cut all of the ingredients in half (for instance, use 2 cups of chicken, one 12-ounce package of broccoli florets, one can of soup, etc.) and bake the casserole in an 8-inch square dish. Cooking time remains the same.
How to Make Chicken Divan
This easy chicken divan recipe comes together with just a few minutes of hands-on prep time, and then the oven does the work! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Arrange the chicken and thawed broccoli in the bottom of a large casserole dish.
- Whisk together the condensed soup, mayonnaise, wine, and lemon juice.
- Pour the cream sauce over the chicken and broccoli. Sprinkle the cheese on top.
- Combine the panko breadcrumbs and the melted butter. Sprinkle these buttered crumbs over the top of the casserole.
- Bake until heated through and bubbly on the inside, and crispy and golden brown on top, about 25 to 30 minutes.
Serving Suggestions
Chicken divan casserole is delicious served over rice or egg noodles. You might like to offer a side of crusty no-knead Dutch oven bread, a loaf of this French baguette bread recipe, a skillet of cast iron cornbread, or a basket of flaky biscuits and sour cream blueberry muffins, too. For even more veggies, pair the chicken and broccoli casserole with our favorite house salad with candied pecans or with a classic iceberg wedge salad recipe.
Preparation and Storage Tips
- Make Ahead: Assemble the casserole, cover, and keep in the fridge for up to 24 hours before baking. You can also freeze the casserole for up to 3 months before baking. Thaw the casserole in the refrigerator overnight. When ready to bake, let the dish sit on the counter and come to room temperature for at least 30-60 minutes before it goes in the oven. If the dish is still cold, you’ll likely need to extend the baking time.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.
- How to Reheat: Cover the dish loosely with aluminum foil. Warm in a 350°F oven for about 20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1-2 minutes.
Wow! I absolutely adore this recipe, and your website is so classy and welcoming. I made this recipe and put it over boiled egg noodles, and it’s amazing. Thank you!
– Sierra
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chicken Divan Casserole
Ingredients
- 4 cups cooked, diced or shredded chicken (such as the meat from a store-bought rotisserie chicken)
- 24 ounces frozen broccoli florets, thawed
- 2 (10.5 ounce) cans condensed cream of chicken soup
- ½ cup mayonnaise
- ¼ cup white wine (or sub with chicken broth)
- 1 teaspoon lemon juice
- ½ cup grated sharp cheddar cheese
- ½ cup panko breadcrumbs
- 1 tablespoon salted butter, melted
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Arrange the chicken and the broccoli in the bottom of the prepared dish. Season with a little bit of salt and pepper, if desired.
- Stir together the condensed soup, mayonnaise, wine, and lemon juice. Taste and season with salt and pepper, if desired. Pour the soup mixture over the chicken and broccoli. Top with grated cheese.
- In a small bowl, stir together the breadcrumbs and melted butter. Sprinkle over the top of the casserole.
- Bake, uncovered, until heated through and golden brown on top, about 25 to 30 minutes. Garnish with chopped fresh parsley, if desired.
Notes
Nutrition
Recipe Variations
- Bulk up the casserole by adding rice to the bottom of the baking dish.
- Top the dish with buttered, crushed Ritz crackers rather than panko bread crumbs.
- Some versions of chicken divan casserole include a little bit of curry powder in the sauce. Feel free to add a little bit of curry, to taste.
- For even more veggies, add frozen peas to the dish or saute onions or bell pepper and add those to the casserole.
More Dump-and-Bake Chicken Recipes to Try
Dump-and-Bake Chicken Broccoli Rice Casserole
1 hour hr 10 minutes mins
Dump-and-Bake Chicken Tzatziki with Rice
1 hour hr 35 minutes mins
Dump-and-Bake Chicken Alfredo Casserole
45 minutes mins
Originally published in August 2017, this post was updated in March 2025.
I’m right there with you, I love taking classic recipes and making them into an easier dish. This chicken divan looks incredible, Blair! I love the ease of this recipe, and I know my husband would, too. I’ve got to try this!
Thanks, Gayle! Easy is always best!
I made the chicken Divan. I doubled the recipe so there would be plenty for 5 adults. Every crumb was eaten.. It was totally delicious. My family loved it!! I will make this again.
Yay! I’m so happy to hear that, Roxie! Thank you! 🙂
I grew up in the 50’s and never had this but I’ve heard of it. It was amazing! 4 generations loved it! Thank you kindly!!
Well, I’m so glad that you discovered it now, Jeannie! 🙂 Thanks for your note!
Sounds like chicken DIVINE! Gonna have to try this asap, just roasted a whole chicken and this will be perfect for the shredded meat leftovers. Thank you!
Thank you so much! You’re right — this is a perfect way to use those leftovers. It will be delicious! Thanks so much for stopping by! 🙂
Dear Blair,
I tried the Doritos Taco dish the other night when I had the three Grandchildren spending the night-Camp Mamaw!!!
They loved it ! Easy and delicious- very kid friendly !!! The chicken and broccoli casserole I will try in the future
Thanks for all the tips????
Janet
Hi, Janet! So glad to hear that my favorite little ones approved of the Doritos casserole! 🙂 I know they had a blast at your sleepover!
Thanks so much for stopping by! 🙂
Hi Blair,
I made your Dump and Bake Chicken Divan yesterday and we are enjoying it for dinner tonight again. We really really thought it was yummy paired with a peach, strawberry, nectarine and watermelon salad. Thank you so much for posting the recipe. Happy August!
Marina
Hi, Marina! Thank you so much for letting me know! I’m glad that you enjoyed it, and the salad that you prepared sounds AMAZING! Great idea!
This looks so easy and so comforting, can’t wait to try it!
Thank you!
Hi Blair,
Most chicken divan recipes I’ve come across suggest pre-cooking fresh or frozen broccoli. You suggest simply thawing it. Maybe in a colander to let the moisture drain off? How long does that usually take?
Laurie
Hey, Laurie! I find that if I pre-cook the broccoli and then bake it, it gets a bit too soft for our liking. If you prefer really soft (or mushy) broccoli, then you can certainly pre-cook it. Since I’m using frozen broccoli here, it’s often a bit soft already once it’s thawed. If you choose to use fresh broccoli (which is more firm), you would probably want to par-boil it just to make it a bit more tender before it goes into the dish.
To thaw frozen broccoli, I usually just leave it sitting on the counter in the bag for an hour or two, and then just use a slotted spoon to take the broccoli out of the bag once it’s thawed. A colander would also work, but that’s just one more dish to wash. 🙂 If you’re in a hurry, you can just microwave it for about half of the time that’s indicated on the bag. It won’t be frozen, but it also won’t be totally cooked through and soft. Hope that helps!
HI Blair, recipe sounds delicious! I am going to be making it for dinner tonight but was curious if rice could be added? Or would that throw off the recipe?
Thanks! Anna
Hi, Anna! Yes, you can probably add rice to the dish — it just won’t be as saucy if you have all of the rice in the pan soaking up that sauce. I normally just serve the rice on the plate and then put the chicken and sauce over top. Either way is probably fine. Let me know if you give it a try!
This was amazing! I don’t ever use soups in my recipe so I did a fast lemon and chive cream sauce using fat-free cream. It is a recipe to swoon over. Thank you. I just signed up for your newsletter and am looking forward to trying many of your other recipes.
Wow! I absolutely adore this recipe, and your website is so classy and welcoming. I put made this recipe and put it over boiled egg noodles, and it’s amazing. Thank you ! ❤️
Thank you so much for your kind words, Sierra! Glad that you enjoyed the meal! 🙂
Made this recipe last night….cut it in half since it is just my husband and I. It was delicious and so easy. Thinking this would be a good dish to bring to someone recuperating from surgery. Easy to just pop in the oven.
Wonderful! Thanks, Marilyn. I’m so glad that you enjoyed it, and I appreciate you coming back to let me know. 🙂