The ultimate chicken and broccoli casserole! Chicken Divan is a classic, easy dinner recipe that's ready for the oven with just 15 minutes of prep.
Servings 6 - 8 people
- 6 cups cooked, diced chicken
- 24 ounce package frozen broccoli florets, cooked just until crisp-tender and roughly chopped if the florets are very large (or about 8 cups of fresh broccoli florets, cooked until crisp-tender)
- 2 (10.5 oz) cans condensed cream of chicken soup, NOT diluted (I used 98% fat free, but any variety will work)
- 1 cup grated cheddar cheese
- ½ cup mayonnaise (I used light mayonnaise, but any variety will work)
- ½ cup milk (I used 2%)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ cup coarsely crushed Corn Flakes cereal (or sub with Ritz crackers or plain breadcrumbs)
- 1 tablespoon melted butter
- Optional, for serving: cooked rice; mashed potatoes; buttered noodles; chopped fresh parsley
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
In a large bowl, whisk together condensed soup, cheese, mayonnaise, milk, salt, pepper and garlic powder. Stir in chicken and broccoli. Transfer to the prepared baking dish.
In a small bowl, stir together Corn Flakes and melted butter. Sprinkle buttered crumbs over top.
Bake, uncovered, for 25-30 minutes, or until casserole is bubbly and topping is golden brown.
- This makes a very large casserole to serve a crowd (or to enjoy for leftovers)! If you're feeding a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch or 9-inch square pan.
- You can cook your own chicken to use in this recipe, or take a shortcut! I like to use store-bought rotisserie chickens or purchase pre-cooked, diced chicken such as Tyson Grilled and Ready (often found in large bags in the frozen section) or Perdue Short Cuts.
- I prefer the flavor and great crunch that you get from coarsely crushed Corn Flakes cereal on top; however, you can substitute with an equal amount of crushed Ritz crackers or plain breadcrumbs.
- Can Chicken Divan be made ahead of time? Yes! You can assemble the casserole in advance and keep it covered in your refrigerator for up to 24 hours.
- Can I freeze the casserole before baking? Yes! Wrap the dish tightly and store in the freezer for up to 3 months.
- Leftovers will keep in the refrigerator for 3-4 days. Chicken Divan can also be frozen after baking. Just wrap tightly and store in the freezer for up to 3 months.
- How to reheat Chicken Divan: To reheat the casserole in the oven, cover with foil and warm in a 350 degree F oven for about 20-30 minutes (or until hot and bubbly).
- Some traditional Chicken Divan recipes include a dash of curry powder in the sauce. Feel free to add some if you like that flavor! Similarly, you may also want to add a splash of sherry to the sauce.
Serving: 1/8 of the casserole | Calories: 304.1kcal | Carbohydrates: 13.8g | Protein: 29.8g | Fat: 12.7g | Saturated Fat: 5.6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 89.3mg | Sodium: 1064.2mg | Potassium: 423.1mg | Fiber: 2.7g | Sugar: 3.6g