Chicken Divan is a classic cheesy, creamy chicken and broccoli casserole that’s topped with buttery panko breadcrumbs and baked to golden perfection! This version is made from scratch with no condensed soup.

1. What is Chicken Divan?

This old-school American casserole is a ridiculously creamy and cheesy chicken and broccoli casserole that feeds a crowd. It’s topped with melty cheddar and crispy breadcrumbs. Inside it has a homemade cheddar cream sauce that coats every single broccoli floret for deliciousness in each bite.

Many versions are made with condensed soup, but we can do better than that! This is a casserole recipe that tastes so much more delicious from scratch. You won’t ever go back to using the “cream of” soup shortcut after trying it.

2. Cheesy Chicken Divan Casserole

Ingredients

  • 4 cups broccoli florets see note
  • 3 cups cooked/rotisserie chicken shredded or diced
  • 8 ounces cream cheese (1 block Philly) softened
  • 1 cup heavy/whipping cream
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt & pepper to taste
  • 2 cups grated cheddar cheese divided
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup butter melted
  • 1 cup panko breadcrumbs

Instructions

Take the cream cheese out of the fridge at least an hour prior to starting the recipe or microwave it for 20-30 seconds (it should be very soft).

Boil a pot of water for the broccoli. While you’re waiting for it to boil, start prepping all the recipe ingredients (ensure they’re ready to go before starting the sauce). For the melted butter, I recommend microwaving it in a small bowl and setting it aside until needed.

Preheat your oven to 375F and move the rack to the top third of the oven.

Once the water is boiling, add the broccoli and cook it for 2-3 minutes, then drain well and add it to a 9×13 casserole dish.

Add the cooked chicken to the casserole dish (just put it beside the broccoli for now).

To a skillet or medium saucepan, add the cream cheese, cream, onion powder, garlic powder, Dijon, Worcestershire sauce, and some salt & pepper. Cook it over medium-high heat, stirring/whisking nearly constantly until the cream cheese has melted into the sauce (this should take about 5 minutes). Important: Don’t let the sauce get too thick (it should be similar to Alfredo sauce). If the sauce seems a bit too thick, add in another splash of cream. The sauce will thicken more in the oven.

Take the skillet off the heat and stir in half of the cheddar cheese (stir until smooth).

Pour the sauce over the chicken and broccoli, then toss and spread it in an even layer.

Top the casserole with the remaining cheddar, followed by the parmesan.

Add the panko breadcrumbs to the bowl that has the melted butter and stir until they’re evenly coated in butter.

Top the casserole with the breadcrumb mixture. Bake, uncovered, for 20 minutes. If you want the topping to be a little darker, broil it for a few minutes (watch it carefully).

Let the casserole sit for 5 minutes prior to serving.

Notes: As a rough guide, 1 pound of broccoli typically yields about 3-4 cups when cut into florets. At the end of the day, a little more or a little less than suggested won’t make or break this recipe!

3. What To Serve With it?

It’s delicious with Mashed Potatoes, white rice, or over pasta like egg noodles.

For a lighter option, make a side salad with homemade Ranch Dressing.

Or just eat it all on its own as a complete meal!

4. Make Ahead Tips

If you want to make this casserole a day or two ahead of time, assemble it up until just before the baking step, cover the casserole dish tightly, and refrigerate once it’s cooled down a bit. You may want to wait to add the panko topping just before baking so it’s not soggy. Bake at 350F for 30 minutes or until it’s heated through.

If you need to freeze it, assemble just prior to the baking step as outlined above, cover the casserole dish tightly, then freeze for up to 3 months. Thaw in the fridge overnight. Bake at 350F for 30 minutes or until heated through. Cream sauces and broccoli don’t always freeze well, so my personal preference is to avoid freezing it if possible.

5. Leftovers & Storage

Chicken Divan makes really good leftovers that will keep 3-5 days in the fridge in an airtight container.

If microwaving, try to warm it up slowly in intervals not on the highest setting so the sauce doesn’t separate. You may want to add a splash of milk to keep it creamy since cream sauces tend to dry out a bit the longer you leave them.

You can also warm it up in a covered saucepan on the stove over a fairly low heat or in the oven in a baking dish covered with foil.

Avatar photo

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

Write A Comment