Description
Chicken Divan is a comforting casserole dish featuring tender broccoli and cubed cooked chicken enveloped in a creamy cheddar cheese sauce, topped with buttery breadcrumbs and baked to golden perfection. This classic recipe is a quick and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Vegetables
- 1 pound broccoli, chopped
Chicken & Dairy
- 2 cups cooked chicken, cubed
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese, divided
- ⅓ cup milk
Pantry
- 1 (10.75 ounce) can condensed cream of chicken soup
- ¼ cup breadcrumbs (Panko recommended)
- 1 tablespoon butter, melted
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Cook Broccoli: Preheat the oven to 450°F (230°C). Boil the chopped broccoli in water until it is tender-crisp, about 3-4 minutes. Drain well to remove excess moisture.
- Combine Ingredients: In a large bowl, mix together the cooked chicken, condensed cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, milk, salt, and black pepper. Gently fold in the cooked broccoli until everything is evenly combined.
- Assemble Casserole: Grease a 9×13 inch baking dish. Transfer the broccoli and chicken mixture into the dish, spreading it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
- Make Topping: In a small bowl, mix the breadcrumbs with the melted butter until well combined. Evenly sprinkle this breadcrumb mixture over the cheese layer on the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the casserole is bubbly and the top is golden brown and crispy. Remove from oven and let it rest briefly before serving.
Notes
- For a lower-fat version, substitute light sour cream and reduced-fat cheddar cheese.
- Use fresh breadcrumbs if Panko is unavailable, but Panko provides a crispier topping.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
- Optional: Add a pinch of paprika or garlic powder to the mixture for extra flavor.
