Chicken Divan Cookies And Cups

If you love this easy chicken casserole recipe, try my chicken cornbread casserole or this creamy poppy seed chicken, too.

Why You’ll Love This Chicken Divan Recipe

Chicken Divan is a creamy casserole recipe made with chicken and broccoli baked in a velvety sauce and topped with cheese and breadcrumbs. This recipe is a family favorite, here’s why you’ll love it, too:

Why You’ll Love This Chicken Divan RecipeWhy Is It Called Chicken Divan?Ingredients You’ll NeedHow to Make Chicken DivanRecipe Tips and VariationsWhat to Serve With Chicken DivanCan I Make This Casserole Ahead?How to Store Leftover Chicken DivanMore Chicken Dinner RecipesGet the Recipe

Veggie-packed. I updated my mom’s recipe to skip the condensed soup and add a LOT more broccoli. Feel free to adapt the ingredients to suit your family’s tastes. Easy to make. This Chicken Divan recipe can be prepped in minutes. Using a pre-cooked rotisserie chicken makes it even easier! One casserole dish. Simply combine all of the ingredients in one pan, and bake. Kid-friendly. Chicken Divan is an easy dinner that my kids devour no matter which way I serve it. Spoon it over white rice, brown rice, pasta, or even stuffed in a baked potato!

Why Is It Called Chicken Divan?

According to good ol’ Wikipedia, Chicken Divan is named after the Divan Parisien Restaurant in New York City, where it was the signature dish in the 20th century. It was a chicken casserole traditionally made with broccoli and Mornay sauce, a type of béchamel. Who else was raised by a casserole queen? My mom LOVED Chicken Divan, among other chicken casseroles. If you’re looking for more easy ideas, try my Chicken Cordon Bleu casserole and this easy chicken crescent bake.

Ingredients You’ll Need

These are the easy ingredients you’ll need to make this hearty homemade Chicken Divan. Scroll down to the recipe card below the post for a printable ingredients list.

Chicken – You’ll need cooked cubed or shredded chicken. You can use leftover chicken, or buy a rotisserie from the store for extra convenience. Broccoli – You can make Chicken Divan with fresh or frozen broccoli florets. If you’re using frozen, make sure that you thaw and drain the broccoli beforehand. If you’re using fresh, you’ll need to blanch it first, see below. Sour Cream, Mayonnaise, and Heavy Cream – The base for our cream sauce. You can replace sour cream with extra mayo and heavy cream with milk if needed. The sauce just won’t be quite as rich. Chicken Broth and Bouillon – To add flavor to the sauce. I recommend low-sodium chicken broth and the ‘Better Than Bouillon’ chicken base, but bouillon cubes also work. Cheddar Cheese – For the meltiest results, grate the cheese fresh from the block. You can replace cheddar with another melting cheese, like Gruyere, Monterey Jack, or Provolone. Breadcrumbs – You’ll combine breadcrumbs with butter to make a crunchy casserole topping. You can replace the breadcrumbs with crushed Ritz crackers if you’d like.

Can I Use Fresh Broccoli Instead of Frozen?

Yes, you can make Chicken Divan with fresh broccoli if you’d prefer. You’ll need to lightly blanch fresh broccoli in boiling water before you add it to the casserole. Blanching tenderizes the florets and takes away some of their raw, bitter taste. To blanch broccoli florets, bring a large pot of water to a boil. Fill a separate bowl with ice water. Add the broccoli to the boiling water and let it cook for 2-3 minutes until it’s tender-crisp and bright green. Immediately remove the broccoli from the pot and give it a cold plunge in the ice water. Once it’s cool, drain and pat the florets dry.

How to Make Chicken Divan

This creamy chicken casserole recipe comes together in a handful of steps. It’s perfect for weeknights! Check out an overview here, and scroll to the recipe card for printable recipe directions.

Combine the chicken and broccoli. First, stir the chicken with the broccoli and spread the mixture into the bottom of a greased casserole dish. Make the sauce. Whisk together the sour cream, mayo, heavy cream, broth, bouillon, and a bit of pepper. Pour the cream sauce over the chicken and broccoli. Add toppings. Sprinkle over the grated cheese. In a bowl, whisk together breadcrumbs with butter and salt, and add the breadcrumb mixture over the cheese. Bake. Bake the Chicken Divan at 350ºF for 25-30 minutes, until the breadcrumbs are toasted and the cheese is bubbly.

Recipe Tips and Variations

These are my top tips and easy variations for this Chicken Divan recipe:

Substitute the broccoli. Technically, it won’t be Chicken Divan, but you can swap out broccoli for cauliflower, green beans, or Brussels sprouts. Another option is to replace the vegetables with cooked rice. Make the casserole ahead. Chicken Divan is a great recipe to prepare in advance and bake the following day. See the section below for details. For an extra crispy topping, mix in some panko crumbs or crushed crackers. Vegetarian. For a meatless variation of this easy casserole, try my broccoli cheese casserole. The ingredients are very similar, minus the chicken pieces. More veggies. Add in diced celery, onions, and carrots for even more flavor.

What to Serve With Chicken Divan

I love serving Chicken Divan over a bed of fluffy white rice, butter rice, or pasta. It’s also delicious with a baked potato! As a vegetable side, pair this cheesy chicken casserole with air fryer asparagus or roasted carrots, and soft skillet biscuits for sopping up the extra sauce.

Can I Make This Casserole Ahead?

Yes! You can assemble the casserole as directed and then cover and refrigerate it for up to 2 days. I recommend leaving off the breadcrumb topping until you’re ready to bake (this way it won’t become soggy). If you’re baking Chicken Divan cold from the fridge, you’ll need to add an extra 15 minutes of baking time under foil.

How to Store Leftover Chicken Divan

Refrigerate. Store leftovers airtight in the fridge for up to 3 days. Reheat. To reheat Chicken Divan, warm portions in the microwave or the oven until the casserole is hot throughout. Freeze. The baked casserole can be stored airtight and frozen for up to 3 months. Defrost the casserole in the fridge overnight before reheating.