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
- 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
- Preheat oven to 350F (180C). Spray a 9 x 13-inch baking dish with cooking spray.
- Arrange chicken and broccoli in the bottom of the prepared dish.
- Stir together soup, mayonnaise, wine, and lemon juice. Pour over chicken.
- Sprinkle cheese on top.
- In a small bowl, stir together breadcrumbs and melted butter. Sprinkle on top.
- Bake, uncovered, for about 25-30 minutes (or until heated through).