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Overhead shot of Chicken Divan in a bowl on a wooden surface
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5 from 2 votes

Chicken Divan

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.
Course Dinner
Cuisine American
Keyword chicken and broccoli casserole, chicken casserole, Chicken Divan
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings 6 - 8 people
Calories 304.1kcal
Author Blair Lonergan


  • 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