Chicken Divan Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6
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Calories
235 kcal
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Course
Main Course
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Cuisine
American
Chicken Divan Casserole
Description
Chicken Divan Casserole is made by mixing bite-sized pieces of cooked chicken and raw broccoli florets in a creamy mixture of condensed cream of chicken soup and milk. The assembly is topped with shredded cheddar cheese and a blend of dry breadcrumbs and melted butter that forms a crunchy topping during baking. The casserole is baked at a high temperature (450°F) for about 20 minutes until heated through, bubbly, and the breadcrumb topping is lightly golden. Chicken is initially cooked in a skillet until golden or can be substituted with precooked rotisserie chicken for convenience. Fresh broccoli is used but pre-cut or frozen broccoli may be substituted.
The flavor balance comes from the savory soup base and sharp cheddar, while the broccoli adds a tender but slightly firm texture contrast. The breadcrumb topping provides a crunchy finish. This dish is a warm, hearty casserole that combines protein, vegetable, and dairy components in a creamy sauce.
Chicken Divan fits well as a main dish for lunch or dinner served with a simple salad or bread. It holds well for leftovers, which can be reheated in the microwave or the oven until piping hot. The recipe also allows for various substitutions including different condensed soups or crumbs and can be frozen tightly wrapped for up to 3 months.
Helpful tips include using shortcuts like rotisserie chicken to reduce prep time and covering leftovers well to preserve texture and moisture.
Ingredients
- 4 cups broccoli uncooked
- 1 pound boneless skinless chicken breasts
- 1 condensed cream of chicken soup can
- 1/2 cup milk
- 1/2 cup cheddar cheese shredded
- ¼ cup bread crumbs dry
- 3 tablespoons butter melted
Instructions
Get Prepped
- Preheat the oven to 450 degrees F.
- Dice the chicken. Combine the soup and milk in a medium bowl, and the breadcrumbs and butter in a small bowl.
Cook the chicken
- Heat olive oil in a skillet over medium-high heat and cook chicken until until golden brown and cooked through.
Combine and Bake
- Add the cooked chicken and broccoli to an 8x8 baking dish, and pour the soup/milk mixture over the top.
- Sprinkle with the cheddar cheese and pour over the breadcrumbs/butter mixture.
- Bake at 450 degrees F for 20 minutes, or until hot and bubbly.
Notes
- Using precooked rotisserie chicken is an effective shortcut that can reduce prep time and effort in this recipe.
- Broccoli can be substituted with pre-cut florets or frozen broccoli if preferred.
- Store leftover casserole in a covered container in the refrigerator for up to 4 days and reheat until hot and bubbly.
- Reheat individual servings in the microwave for about 30 seconds or bake the entire casserole at 350°F until heated through (approximately 30 minutes).
- Breadcrumb topping may be made using potato chips, Ritz crackers, saltines, or panko for variety.
- Various condensed soups such as cream of mushroom, celery, or cheddar soup can substitute the cream of chicken soup.
- Freeze the casserole wrapped well for up to 3 months; thaw before baking and bake until bubbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 74mg | 25% |
| Sodium | 209mg | 9% |
| Potassium | 522mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 54mg | 60% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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