Chicken divan is a classic chicken casserole that’s creamy, cheesy, full of chicken pieces and broccoli florets, and is perfect served with some steamed rice for a cozy family dinner.
Recently, I've been all about some nostalgic dishes.
Maybe it's wanting some comfort food amid the crazy times we're living through. Maybe it's the sense of being cozy inside during the cold winter months. And maybe it's just missing being together with family that has me harkening back to some of these recipes.
Which of course means I'm bringing the same dishes we have been enjoying to you!
I shared chicken and dumplings and my easy chicken noodle soup. And healthy tuna noodle casserole, a classic favorite. Oh, and this chicken and sausage gumbo that is admittedly a bit of an endeavor but oh so worth it.
And I've made spaghetti and mac and cheese and more soups and stews than I know what to do with.
Today, I'm taking it way back to my childhood and one of my absolute favorites growing up.
My mom’s chicken divan is what I want when it starts to turn cool in the fall. It’s what I want when I’m sick or not feeling well. Or when I've had a rough day (or week).
This dish just tastes and feels like home to me.
And the good news is, it’s super easy to make, so I can put it together anytime I’m in the mood for a bit of comfort.
This classic chicken casserole is creamy, cheesy, full of chicken pieces and broccoli florets, and is perfect served with some steamed rice.
It’s warm, hearty and just so cozy.
Oh and it's only 5 ingredients! Chicken, broccoli, cream of mushroom soup, mayonnaise and cheddar cheese.
Gotta love keeping it simple. Let's get to it.
Ingredient Notes:
Chicken: Boiling the chicken breasts is traditional for this recipe, according to my mom at least. However, you could also use baked chicken breasts or substitute a store-bought rotisserie chicken. You’ll want about 3 cups of chopped chicken total.
Soup: As noted in the recipe card below, you can use cream of mushroom soup or cream of celery soup for this recipe. You could even substitute your own homemade version of one of those if you’d like.
Mayonnaise: Either regular mayonnaise or a reduced-fat or light version is fine. I wouldn't opt for fat free.
Cheese: I make this with white cheddar cheese or regular cheddar, whatever I have. A sharp cheddar brings the best flavor.
As for serving, we always put this over some steamed brown rice. White rice is great, too, if that's what you prefer.
The rice adds a starch to the dish and also goes great with the sauce.
And you can make your steamed rice while the casserole is in the oven and then everything is ready at the same time.
Another dinner success!
Whether this is a fond dish from your childhood or brand new to you, I hope you give this creamy chicken broccoli casserole a try for a classic taste of comfort that you’ll want to return to again and again.
Happy cooking and enjoy!
XO,
Kathryn
Mom’s Chicken Divan
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts (2-3 depending on size)
- 1 large head of broccoli, cut into florets
- 1 (10 ½ oz.) can cream of mushroom soup (or use cream of celery)
- ½ cup mayonnaise (light or reduced fat is fine)
- 2 cups shredded cheddar cheese, divided
For serving:
- Steamed brown or white rice
Instructions
- Bring a large pot of water to a boil. Add the chicken breasts and cook for 30-35 minutes, until cooked through. Remove and, once cool enough to handle, chop the chicken into bite-size pieces.
- Preheat oven to 350. Spray a medium rectangular baking dish (2 quarts) with cooking spray and set aside.
- Return the pot of water to a boil, add the broccoli and cook for 8-10 minutes, until fork tender. Drain the broccoli well.
- Meanwhile, in a small bowl, combine the soup, mayonnaise and 1 cup of the shredded cheddar cheese. Stir until well mixed.
- Place the broccoli on the bottom of the prepared dish. Top with the chopped chicken and then the creamy soup mixture. Sprinkle the remaining cup of shredded cheese over top of the casserole.
- Bake at 350 for 25-30 minutes, until bubbling.
- Serve hot, over rice if desired.
Notes
- You can prep the entire casserole ahead of time and assemble it. Cover with plastic wrap and refrigerate for 1-2 days.
- Pull the casserole out of the fridge as you preheat your oven.
- Bake at 350 for 30-35 minutes (add 5-10 minutes to the regular cook time), until warmed through and bubbly.
Video
Nutrition
Want more delicious comfort food family favorite recipes? Check out this cheesy chicken and rice casserole and Tex-Mex style King Ranch chicken casserole.
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Bonnie says
Great
Kathryn Doherty says
I'm so glad you enjoyed it!
Michelle Bowman says
If I wanted to spice this up a little, what spices would you recommend adding?
Kathryn Doherty says
Hey! I haven't tried any of these, but I think paprika and garlic powder would work well here. Or you could do some poultry seasoning or try a dried herb like thyme. Or if you meant spicy spice, I'd maybe say a dash of cayenne or else serving it with hot sauce or a drizzle of sriracha. I hope that helps!