Chicken Divan Casserole
User Reviews
5
Chicken Divan Casserole
Description
The Chicken Divan Casserole brings together diced or shredded cooked chicken with thawed broccoli florets as the main components. These are placed in a baking dish and covered with a mixture of condensed cream of chicken soup, mayonnaise, white wine (or chicken broth), and lemon juice. This sauce base adds moisture, creaminess, and a subtle tang to the casserole.
Sharp cheddar cheese is sprinkled on top to melt and enrich the flavor, while a mix of panko breadcrumbs and melted butter forms a crunchy golden topping. The casserole is baked uncovered at 350°F until the center is heated through and the breadcrumbs develop a crisp, browned finish.
This dish works well as a comforting main course suitable for dinner or reheated leftovers. The broccoli adds a mild vegetable presence, balancing the richness of the creamy sauce and cheese. Fresh parsley is recommended as an optional garnish for added color and brightness.
The notes mention the casserole can be assembled up to 24 hours ahead and refrigerated or frozen for up to three months. Thawing overnight and allowing the dish to come to room temperature before baking helps ensure even cooking. Baking time may be extended if the casserole is cold going in.
Ingredients
- 4 cups chicken such as the meat from a store-bought rotisserie chicken, cooked, diced or shredded
- 24 ounces broccoli florets thawed, frozen
- 2 (10.5 ounce) condensed cream of chicken soup canned
- ½ cup mayonnaise
- ¼ cup white wine (or sub with chicken broth)
- 1 teaspoon lemon juice
- ½ cup cheddar cheese grated sharp
- ½ cup panko breadcrumbs
- 1 tablespoon butter melted, salted
- kosher salt to taste
- ground black pepper to taste
- fresh parsley optional garnish, chopped
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Arrange the chicken and the broccoli in the bottom of the prepared dish. Season with a little bit of salt and pepper, if desired.
- Stir together the condensed soup, mayonnaise, wine, and lemon juice. Taste and season with salt and pepper, if desired. Pour the soup mixture over the chicken and broccoli. Top with grated cheese.
- In a small bowl, stir together the breadcrumbs and melted butter. Sprinkle over the top of the casserole.
- Bake, uncovered, until heated through and golden brown on top, about 25 to 30 minutes. Garnish with chopped fresh parsley, if desired.
Notes
- You can assemble the casserole and refrigerate it covered for up to 24 hours before baking.
- Freeze the assembled casserole for up to three months; thaw completely overnight in the refrigerator before baking.
- Let the casserole come to room temperature for 30-60 minutes before baking if previously refrigerated or frozen to ensure even cooking.
- Expect to extend baking time if the casserole is not fully warmed before going into the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 427kcal | 21% |
| Carbohydrates | 21g | 7% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 714mg | 30% |
| Potassium | 1358mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1301IU | 26% |
| Vitamin C | 103mg | 114% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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