Broccoli Chicken Divan

Okay, Broccoli Chicken Divan – Here’s Why It Never Lets Me Down

I have this funny memory of my aunt yelling “not the canned soup again!” when she first realized what went into Grandma’s Broccoli Chicken Divan. Those Sunday dinners, you know the ones, jostling elbows with cousins, probably spilling milk, but always—always—having this creamy, cheesy casserole steaming in the center of the table. Sometimes the broccoli was a bit floppy (sorry, Aunt Pat!), but the flavor hit the spot every time. Honestly, these days I make it when I want something comforting but not fussy. And yes, sometimes I use fancier cheese. Sometimes just whatever’s left in the fridge. That’s the Divan spirit, right?

Why You’ll Love Making Divan Too

I pull this out when the weather turns or when my fridge is full of random leftover chicken. My family cheers for Divan because it’s so creamy and nobody complains about the broccoli (not even the most committed veggie-haters). The topping gets all golden and crunchy. Actually, I sometimes even double it—because who doesn’t want more crunch? And, y’know, I’ve flubbed it before—undercooked broccoli or overbaked chicken—but somehow it always still gets polished off.

What’s Going in? (And What You Can Swap)

• 2 cups cooked chicken, shredded or chopped (rotisserie works, or leftover grilled; honestly, I’ve even used some canned chicken when desperate)
• 3 cups broccoli florets, fresh or frozen (no shame in frozen; in fact, Grandma always swore by Birds Eye)
• 1 can (10.5 oz) condensed cream of chicken soup (cream of mushroom also works—honestly, whatever’s lurking in the pantry)
• 1/2 cup mayonnaise (I sometimes sneak in Greek yogurt instead when I’m feeling virtuous)
• 1/2 cup sour cream (or just more mayo if that’s what you’ve got)
• 1 teaspoon curry powder (optional, but really lifts the flavors; my husband always protests but I sneak it in anyway)
• 1/2 teaspoon garlic powder (or a clove of the real stuff if you’ve got it)
• 1 cup shredded sharp cheddar cheese (swap in Swiss or Monterey Jack for a change-up, or a random cheese blend because why not?)
• 1/2 cup grated Parmesan cheese (not strictly necessary, but so good)
• 1 cup crushed Ritz crackers (sometimes I use panko out of habit, it’s fine)
• 2 tablespoons melted butter (for the topping—you could use olive oil but it’s not the same, trust me)
• Salt and pepper, to taste

Here’s How I Throw It Together

1. Preheat your oven to 375°F (190°C). Grab a 9×13 dish—if you only own an 8×8 pan, just pile it high. Or use two little ones; it’ll all work.
2. Steam or microwave the broccoli just until it’s bright green and barely tender. (Don’t overdo it or you’ll get mush—been there, regretted that.) Drain it, let it hang out on some paper towels if it’s super wet.
3. Spread the broccoli in the bottom of your baking dish. Layer the cooked chicken over top. Give it a little toss so they mingle nicely.
4. In a big mixing bowl, dump in the soup, mayo, sour cream, curry powder, garlic powder, most of your cheddar (save a bit for topping), half the Parmesan, and a good pinch of salt and pepper. Stir until combined. This is where I usually sneak a taste, honestly.
5. Pour the sauce over the chicken and broccoli. Try to coat everything evenly. If it looks a little too thick, splash in a tablespoon of milk (or water, if you’re in a pinch). Nobody will know.
6. In a small bowl, toss your crushed crackers with the melted butter and the rest of the cheeses. Sprinkle this over the top—cover it all, go edge to edge. That’s where the crunch comes from!
7. Bake it in the oven for about 25-30 minutes, until bubbly and the top is turning golden brown (I’ve overbaked it before—still delicious, just a bit crunchier).
8. Let it cool for at least 10 minutes. It’ll set up a bit and won’t burn the roof of your mouth (ask me how I know).

A Few Notes From My Kitchen (Trial, Error, and Oh-Yeah Moments)

• The curry powder is divisive. Some people in my family love it, some claim they taste “something weird”. Up to you.
• If the top is browning before the middle is hot, loosely cover with foil for the last 10 minutes (foil is my culinary safety net).
• Fresh broccoli is firmer, but frozen is a weeknight savior—just thaw and drain well.
• I once skipped the cheddar and only used Parmesan—don’t. It was sad, kind of like a bland cheese mystery.

Things I’ve Tried (and One That Flopped)

• Mixing in a handful of cooked rice before baking—so filling; turns it into a one-pan meal.
• Swapping out the topping for potato chips—my kids liked the crunch; my partner was less sold.
• Once tried Greek yogurt instead of all the mayo and sour cream… sort of tangy, not my favorite honestly; stick with half and half if you want lighter.

What Do You Need? (And What If You Don’t Have It?)

• 9×13 casserole dish (or any ovenproof dish near that size. If you’re stuck, even a cast iron skillet will do – just don’t expect tidy squares!)
• Mixing bowls
• A small pan or microwave bowl for melting butter—unless you just leave it out on the hob and watch it melt, which is kind of fun
• Spoons, or honestly, whatever is clean – spatulas work fine if you don’t mind scraping

How to Store (Which, Let’s Be Honest…)

Leftovers can go in an airtight container and chill in the fridge for up to 3 days—but honestly, it rarely makes it past breakfast on day two in our house. You can freeze it too, but the topping gets a bit less perky (technical term, ha). To reheat, cover and bake at 350°F until warmed through, about 20-25 minutes. Or just microwave for maximum laziness.

Serving Ideas (Here’s What We Do)

I like to serve Broccoli Chicken Divan over leftover rice or even toast, which—okay, sounds weird, but my grandma always sliced up fluffy white bread and served divan ladled over the top, and I’ve never actually stopped loving that carb-on-carb moment. A quick salad on the side lightens things up, if you’re virtuous. Or not. Sometimes I just eat it right out of the pan (late-night snack style, no judgment).

Pro Tips, AKA, What I Messed Up So You Don’t Have To

• Don’t rush the cooling. I have tried to serve it straight form the oven and—ouch, that was a mistake. Have patience!
• No need to boil the broccoli into submission. Steam or microwave just until bright green. Nobody wants broccoli mush (except possibly toddlers).
• Don’t skimp on the sauce, especially if your chicken was dry to start. Better too much than too little, in my book.

People Really Do Ask Me These Things…

Can I use turkey instead?

Oh, for sure! Any cooked poultry is fair game, especially right after Thanksgiving when you’ve got turkey out the wazoo.

What if I don’t have canned soup?

You can stir up a quick white sauce with some broth and milk thickened with flour, but honestly, I usually just dig around for a can in the back of the cupboard.

Can I assemble ahead?

Yes, and it actually tastes better after it sits a bit before baking. But leave off the crunchy topping until right before you bake or you’ll get soggy sadness.

Is it gluten-free?

Sub in a gluten-free soup and use GF crackers for the topping. I’ve done it for friends and it works out.

Can I make it vegetarian?

Skip the chicken, bump up the broccoli, and add mushrooms or tofu for texture. Not my personal favorite, but to each their own!

Fun fact—once my neighbor tried to turn this into a slow cooker dish, and while it sort of worked, the topping went straight to soggy town. Stick with the oven if you can, but hey, if that’s your only option—give it a whirl.

★★★★★ 4.40 from 18 ratings

Broccoli Chicken Divan

yield: 6 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

A comforting, creamy casserole of tender chicken and broccoli baked in a cheesy, savory sauce, topped with a buttery cracker crumb for irresistible crunch—classic Broccoli Chicken Divan just like Grandma used to make.

🖨️ Print Pin Recipe

Ingredients

• 2 cups cooked chicken, shredded or chopped (rotisserie works, or leftover grilled; honestly, I’ve even used some canned chicken when desperate)
• 3 cups broccoli florets, fresh or frozen (no shame in frozen; in fact, Grandma always swore by Birds Eye)
• 1 can (10.5 oz) condensed cream of chicken soup (cream of mushroom also works—honestly, whatever’s lurking in the pantry)
• 1/2 cup mayonnaise (I sometimes sneak in Greek yogurt instead when I’m feeling virtuous)
• 1/2 cup sour cream (or just more mayo if that’s what you’ve got)
• 1 teaspoon curry powder (optional, but really lifts the flavors; my husband always protests but I sneak it in anyway)
• 1/2 teaspoon garlic powder (or a clove of the real stuff if you’ve got it)
• 1 cup shredded sharp cheddar cheese (swap in Swiss or Monterey Jack for a change-up, or a random cheese blend because why not?)
• 1/2 cup grated Parmesan cheese (not strictly necessary, but so good)
• 1 cup crushed Ritz crackers (sometimes I use panko out of habit, it’s fine)
• 2 tablespoons melted butter (for the topping—you could use olive oil but it’s not the same, trust me)
• Salt and pepper, to taste

Instructions

1. 1
   Preheat your oven to 375°F (190°C). Grab a 9×13 dish—if you only own an 8×8 pan, just pile it high. Or use two little ones; it’ll all work.
2. 2
   Steam or microwave the broccoli just until it’s bright green and barely tender. (Don’t overdo it or you’ll get mush—been there, regretted that.) Drain it, let it hang out on some paper towels if it’s super wet.
3. 3
   Spread the broccoli in the bottom of your baking dish. Layer the cooked chicken over top. Give it a little toss so they mingle nicely.
4. 4
   In a big mixing bowl, dump in the soup, mayo, sour cream, curry powder, garlic powder, most of your cheddar (save a bit for topping), half the Parmesan, and a good pinch of salt and pepper. Stir until combined. This is where I usually sneak a taste, honestly.
5. 5
   Pour the sauce over the chicken and broccoli. Try to coat everything evenly. If it looks a little too thick, splash in a tablespoon of milk (or water, if you’re in a pinch). Nobody will know.
6. 6
   In a small bowl, toss your crushed crackers with the melted butter and the rest of the cheeses. Sprinkle this over the top—cover it all, go edge to edge. That’s where the crunch comes from!
7. 7
   Bake it in the oven for about 25-30 minutes, until bubbly and the top is turning golden brown (I’ve overbaked it before—still delicious, just a bit crunchier).
8. 8
   Let it cool for at least 10 minutes. It’ll set up a bit and won’t burn the roof of your mouth (ask me how I know).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 423 caloriescal

Protein: 25gg

Fat: 28gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 19gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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