Chicken Divan Casserole

5 from 6 votes

Chicken divan casserole is a dump-and-bake recipe that makes weeknight dinners easy and delicious!

Course Dinner

Cuisine American

Keyword chicken devan, Chicken Divan, chicken divan bake, chicken divan casserole, chicken divan recipe, easy chicken divan

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 427kcal

Author Blair Lonergan

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

Make Ahead Instructions: 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.

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