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Simple Recipes for Every Day

Chicken Divan

chicken divan in a casserole dish with a serving spoon made with chicken, broccoli, cheese and topped with panko
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 1 pound broccoli florets, (about 8 cups)
  • ½ teaspoon kosher salt, plus more for water
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • ¾ cup sour cream
  • ⅓ cup whole milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon curry powder
  • 2 teaspoons Better Than Bouillon chicken base or 2 chicken bouillon cubes
  • 3 cups shredded chicken
  • 2 ½ cups shredded cheddar cheese
  • ½ cup panko, breadcrumbs, gluten-free panko or crushed Ritz crackers
  • 2 tablespoons salted butter, melted
  • Cooked rice, for serving (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position. Lightly grease a 9x13 baking dish.

  2. Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook until bright green and slightly tender, about 3 minutes. Drain.

  3. In a large bowl, stir together the salt, cream of chicken soup, sour cream, milk, garlic powder, onion powder, curry powder, bouillon, chicken, and 1¼ cup of the cheese until combined. Gently fold in the broccoli, until combined.

  4. Transfer the chicken mixture to the prepared baking dish and spread out into an even layer. Sprinkle all over with the remaining cheese.

  5. Cover and bake for 20 minutes, or until bubbling and the cheese is melted.

  6. Meanwhile in a small bowl, stir together the bread crumbs and the butter.

  7. Remove the casserole from the oven and increase the heat to 400°F. Sprinkle the bread crumbs over the cheese. Return the baking dish to the oven until the bread crumbs are golden brown, 5-8 minutes.

  8. Serve warm over cooked rice, if using.


To make-ahead and freeze:

  1. Before baking, cover the casserole tightly with plastic wrap, then with foil. Freeze for up to 3 months. When you’re ready to bake, defrost the casserole in the refrigerator for 6 hours or up to overnight. Bake as instructed.