Broccoli Chicken Divan made with chicken, broccoli, cheddar cheese, sour cream, cream soup, and buttery breadcrumbs. Pure comfort food.
Okay, true story: the first time I made Broccoli Chicken Divan, I didn’t even know that’s what it was called. I was in my early twenties, had just moved into a teeny apartment with really questionable lighting, and was trying to impress my then-boyfriend with something that said “cozy dinner,” without screaming boxed mac and cheese.
All I had was chicken, broccoli, some leftover cheddar, and a can of cream of mushroom soup I’d bought for reasons I no longer remember. I threw it all in a pan, added way too much cheese (zero regrets), and crossed my fingers. He said it tasted like something his grandma used to make, and honestly? That felt like the highest compliment. We didn’t last, but this recipe and I? Still going strong.
Now, every time I make it—especially in the fall or on one of those rainy Sunday nights when you’re basically living in a hoodie—it hits just right. It’s comforting, cheesy, creamy, and somehow feels like it’s been around forever. Because, in a way, it kind of has.
Why You’ll Love This Broccoli Chicken Divan Recipe?
Here’s the thing. I know casseroles aren’t exactly trendy. You’re not gonna see them on a fancy brunch menu or featured in a Netflix cooking docuseries narrated by Stanley Tucci. But they should be.
Broccoli Chicken Divan is the kind of dish that feeds people—literally and emotionally. It’s like putting on fuzzy socks after a long day, or finally washing your hair after telling yourself “one more day” all week. It just feels good.
It’s not trying to be perfect. The edges get a little crispy, the sauce bubbles over sometimes, and the breadcrumb topping always ends up uneven no matter how carefully I sprinkle it. And yet… it’s exactly what I want to eat when I’m tired, cold, or just a little homesick for something that doesn’t come with a QR code.
Ingredient Notes:
Let’s break this down. It’s not a long ingredient list, but each piece brings something real to the party:
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Chicken: Leftover rotisserie chicken? Use it. Raw chicken breasts? Just cook ’em up in a skillet. I’ve even used grilled chicken from the night before. This dish is chill.
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Broccoli: I try to use fresh because it holds up better and doesn’t get all mushy. But frozen? Yep. Been there, done that. Just squeeze out the extra water.
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Cheddar Cheese: You can shred it fresh or use pre-shredded. Honestly, I’ve done both, depending on how much patience (and clean dishes) I have that night.
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Cream of Mushroom Soup: Yes, the canned kind. No shame. If you wanna go fancy with homemade roux and all that, bless your heart. Me? I’m usually on a Tuesday night time limit.
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Sour Cream + Milk: It’s the creamy dream team. I once subbed in Greek yogurt and oat milk in a panic and you know what? Still good.
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Spices: Garlic powder, onion powder, dry mustard. Nothing wild. Just a few things to make it not taste like you gave up.
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Topping: Panko is great. Crushed Ritz crackers are better. I once used crushed potato chips. Was it excessive? Maybe. Did it taste amazing? Also yes.
How To Make Broccoli Chicken Divan?
Step 1. Preheat the oven.
Crank it to 400°F. Grab your 9×13-inch baking dish and give it a quick spray. Or don’t. I forget sometimes and it still works out.
Step 2. Cook the chicken (if you need to).
If your chicken’s already cooked—awesome, skip ahead. If not, heat olive oil in a skillet, cook the chicken until no longer pink, and chop it up. Mine is usually uneven. Who cares?
Step 3. Blanch the broccoli.
Boil water, toss in the florets for like 2–3 minutes. You just want them not raw. Drain and forget about them for a sec.
Step 4. Make the sauce.
In a big bowl, mix 1 cup of the cheese with the soup, sour cream, milk, and seasonings. Add your chicken and stir until it’s a creamy, cheesy mess that smells like comfort.
Step 5. Assemble.
Layer the broccoli on the bottom of the baking dish. Pour the chicken mixture over the top. Smooth it out. Sprinkle with the remaining cheese. Let’s be honest—you’re probably adding a little more than the recipe says. Do it.
Step 6. Add the topping.
Mix the melted butter and breadcrumbs or cracker crumbs. Scatter it all on top. Or dump it. It’s all going to the same place.
Step 7. Bake.
Pop it in the oven for 20–22 minutes. When it’s bubbly and golden and smells like someone’s mama just came home with a casserole dish, it’s ready.
Want To Save This Recipe?
Let it sit for a few minutes before you serve. Or don’t, and burn your mouth like I always do.
Storage Options:
This dish ages well. Like, we-should-all-be-so-lucky well. Store leftovers in the fridge for up to 3 days. Microwave or reheat in the oven. It’s just as good (maybe better) the next day, especially when you’re eating it cold in front of the fridge like a gremlin at 10 PM.
Freezer? Yup. Cool it down, wrap it up, and freeze for later. Defrost in the fridge and reheat when the craving hits.
Variations and Substitutions:
You know I’m all about making recipes work with what you’ve got.
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Swap the soup: Cream of chicken, celery, or homemade if you’re that person.
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Use another veggie: Cauliflower, spinach, even leftover roasted carrots work.
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Go full carb bomb: Stir in cooked rice or noodles. No regrets.
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Add heat: A few red pepper flakes or a splash of hot sauce. Chef’s kiss.
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Dairy-free? Use your favorite plant-based swaps. I’ve done it. Still hits.
What to Serve with Broccoli Chicken Divan?
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Buttered egg noodles
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Mashed potatoes
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Rice (white, brown, wild—whatever makes you happy)
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A salad (because balance, I guess)
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A roll to wipe the plate clean (yes, do this)
Frequently Asked Questions:
Can I make it ahead of time?
Yep. Assemble it, cover it, stash it in the fridge. Bake when ready—maybe add 5 extra minutes if it’s coming straight from cold.
Can I use frozen broccoli?
Yes, just thaw it first and pat it dry. Or you’ll end up with Broccoli Chicken Soup Divan. Ask me how I know.
Is this kid-friendly?
Listen, if my nephew eats it (he cries at peas), your kid might too. Just tell them the broccoli is trees from a dinosaur forest or something. That worked for me once.
Look, if you’re craving something warm, cheesy, and totally unfussy, Broccoli Chicken Divan is your girl. It’s the kind of dish that doesn’t care if you use store-brand cheese or forget to preheat the oven until halfway through.
It just shows up. It feeds people. And it makes your kitchen smell like something really good is about to happen.
Give it a try. Make it your own. And hey, if you do something wild with it—jalapeños? tater tots on top?—please tell me. I live for casserole chaos.
Can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Broccoli Chicken Divan
Ingredients
- 4 chicken breasts about 2 lb or 3 c cooked chicken, cut into bite-size pieces
- 1 tbsp olive oil if starting with raw chicken breasts
- 1 ½-2 lb broccoli cut into bite-sized pieces
- 1 ½ c cheddar cheese shredded, divided
- 10 ½ oz condensed cream of mushroom soup 1 can or cream of chicken soup
- ⅔ c sour cream
- ½ c milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dry mustard powder
- ½ tsp pepper
- ¼ tsp kosher salt
Breadcrumb Topping:
- 3 tbsp Panko bread crumbs or buttery crackers like Ritz, crushed
- 1 tbsp melted butter
Instructions
- Preheat your oven to 400°F. And grease a 9x13-inch baking dish.
- If using raw chicken. Heat olive oil in a skillet. Over medium-high heat. Cook chicken pieces until done. About 10 minutes. Set aside.
- Boil broccoli for 2-3 minutes. Until it's slightly tender. But still crisp. Drain. Place it in the baking dish.
- In a bowl. Mix 1 cup of cheese with the cream soup. Sour cream, milk, and all seasonings. Stir in the cooked chicken. Spread this mixture over the broccoli in the dish. Top with the remaining cheese.
- Mix breadcrumbs with melted butter. And sprinkle over the top.
- Bake for 20-22 minutes. Until the breadcrumb topping is golden. And the dish is bubbling.
- Let it cool slightly before serving. Enjoy your Broccoli Chicken Divan over rice. Noodles, or mashed potatoes if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
This was excellent! I used cauliflower instead of broccoli and added some frozen peas for color. Had a small amount of noodles so I cooked those and added them after the vegetables. Also had some heavy cream so used half milk and half cream. I cut the recipe in half because we are only two people but we almost finished it off. Very good – thank you!
Easy and delicious. The only thing I didn’t like and there is no way around it is the smell of broccoli that lingers in the house