This Dump-and-Bake Chicken Divan is an easier, faster version of the classic dinnertime favorite! Broccoli and chicken are layered with a creamy, cheesy sauce and finished with a breadcrumb topping.
This Dump-and-Bake Chicken Divan is an easier, faster version of the classic dinnertime favorite! Broccoli and chicken are layered with a creamy, cheesy sauce and finished with a breadcrumb topping. It’s simple, it’s delicious, and it comes together in just minutes!
If you haven’t noticed, I love a good challenge when it comes to the kitchen. And I’m not talking about the kind of “challenge” that involves complicated, multi-step gourmet recipes; hard-to-find ingredients; or disastrous messes that take longer to clean up than we spend eating the meal.
Nope, I’m not a fan of those challenges.
Instead, I much prefer to take a traditional recipe like Chicken Parmesan, Spaghetti and Meatballs, or Chicken Alfredo and turn it into a quick dump-and-bake dinner with no prep work. The key, however, is developing a faster recipe without sacrificing taste or quality.
I’m happy to report that my latest creation — this Dump-and-Bake Chicken Divan — satisfies all of my toughest requirements: minimal prep-time and delicious, kid-approved flavor!
What Is Chicken Divan?
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 still shares with me today.
So imagine my surprise when I looked at Wikipedia before typing this post and learned that the meal originated at the Divan Parisienne Restaurant at the Chatham Hotel in New York City back in the early twentieth century! New York City!
The authentic Chicken Divan is a casserole served with broccoli, almonds, and Mornay sauce.
But hey, the sauce that you’ll find here (which I spike with a dash of white wine and lemon juice for extra flavor) is a much easier solution to get dinner on the table quickly (and that’s what I’m ALL about)! I hope that you love it as much as we do!
Cook’s Tips – Chicken Divan
- 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, l can of soup, etc.) and bake the casserole in an 8-inch square dish. Cooking time remains the same.
- Want to Prep Ahead? Assemble this casserole in advance and keep it covered in the refrigerator until ready to bake. It should be fine for up to 24 hours, or you can freeze it (before baking) for up to 3 months.
More Chicken Recipes You Might Like;
- Chicken, Broccoli and Rice Casserole
- Crispy Roast Chicken with Vegetables
- Dump and Bake Chicken Tacos
- Dump and Bake Kung Pao Chicken
Dump-and-Bake Chicken Divan
This Dump-and-Bake Chicken Divan is an easier, faster version of the classic dinnertime favorite! Broccoli and chicken are layered with a creamy, cheesy sauce and finished with a breadcrumb topping.
Ingredients
- 4 cups cooked diced chicken (you can use leftover meat, a rotisserie chicken, or prepared cooked chicken strips like Tyson Grilled & Ready)
- 24 ounces frozen broccoli florets thawed
- 2 10.5 ounce cans condensed cream of chicken soup (NOT diluted)
- ½ cup mayonnaise
- ¼ cup white wine or chicken broth
- 1 teaspoon lemon juice
- ½ cup shredded cheddar cheese
- ½ cup breadcrumbs
- 1 tablespoon melted butter
Instructions
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Preheat oven to 350F (180C). Spray a 9 x 13-inch baking dish with cooking spray.
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Arrange chicken and broccoli in the bottom of the prepared dish.
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Stir together soup, mayonnaise, wine, and lemon juice. Pour over chicken.
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Sprinkle cheese on top.
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In a small bowl, stir together breadcrumbs and melted butter. Sprinkle on top.
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Bake, uncovered, for about 25-30 minutes (or until heated through).
Recipe Notes
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, l can of soup, etc.) and bake the casserole in an 8-inch square dish. Cooking time remains the same.
Want to Prep Ahead? Assemble this casserole in advance and keep it covered in the refrigerator until ready to bake. It should be fine for up to 24 hours, or you can freeze it (before baking) for up to 3 months.
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! 🙂
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.