Rich Chicken Broccoli Casserole

This hearty chicken divan casserole has been my family's go-to comfort food for years. The combination of tender chicken, broccoli, and creamy sauce topped with crispy breadcrumbs creates a dish that feels indulgent yet comforting at the same time.

I first made this chicken divan when I needed to feed unexpected guests during a snowstorm. The dish was such a hit that it quickly became our Sunday dinner tradition, with my children always hoping for leftovers to take for school lunch the next day.

Ingredients

• Boneless skinless chicken breasts: Fresh chicken delivers the best texture and flavor but rotisserie chicken works wonderfully as a time-saver
• Frozen broccoli florets: Provides perfect texture and convenience; look for bright green florets without ice crystals
• Cream of chicken soup: Creates the base for the creamy sauce; choose low sodium if watching salt intake
• Mayonnaise: Adds richness and tanginess to the sauce; full fat provides the best flavor
• Sour cream: Brings creaminess and slight tang; opt for full fat for the richest result
• Shredded cheddar cheese: Sharp cheddar provides the best flavor profile; freshly grated melts better than pre-shredded
• Milk: Thins the sauce to perfect consistency; whole milk creates the richest sauce
• Lemon juice: Brightens all the flavors; fresh squeezed makes a noticeable difference
• Spices (garlic powder, onion powder): Adds depth without overpowering; seek fresh spices for best flavor
• Plain breadcrumbs: Creates the perfect crispy topping; panko provides extra crunch if available
• Butter: Helps breadcrumbs brown beautifully; unsalted allows better seasoning control

Step-by-Step Instructions

Prepare The Oven And Pan:

Preheat your oven to 350°F and thoroughly grease your baking dish. I find that a light coating of cooking spray works perfectly, but butter works beautifully too if you prefer the flavor. Make sure to get the corners where casseroles tend to stick the most.

Cook The Chicken:

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add your chicken cubes, being careful not to overcrowd the pan which would cause them to steam rather than brown. Season with salt and pepper, then let them cook undisturbed for about 2 minutes before stirring. Continue cooking until all pieces are golden brown and reach 165°F internal temperature. The browning creates incredible flavor compounds that elevate the entire dish.

Prepare The Broccoli:

Thaw your frozen broccoli according to package instructions, then drain thoroughly. This step is crucial! Excess moisture will make your casserole watery. I recommend placing the thawed broccoli on paper towels and gently pressing to remove as much water as possible. For extra flavor, you could even quickly sauté the broccoli in the same pan after removing the chicken.

Create The Creamy Sauce:

In a large bowl, combine cream of chicken soup, mayonnaise, sour cream, shredded cheese, milk, lemon juice, and seasonings. Whisk until completely smooth with no lumps remaining. The sauce should be thick but pourable; think of pancake batter consistency. If it seems too thick, add a splash more milk. Taste and adjust seasonings as needed.

Combine Main Ingredients:

Gently fold your cooked chicken and well-drained broccoli into the sauce mixture. Use a rubber spatula and fold from the bottom up to maintain the integrity of the ingredients. Make sure everything is evenly coated in the luscious sauce.

Assemble The Casserole:

Transfer the mixture to your prepared baking dish, spreading it into an even layer. Use your spatula to push the mixture into corners and create a level surface which ensures even cooking.

Create The Crispy Topping:

Mix breadcrumbs with melted butter until every crumb is moistened. The butter is essential as it helps the topping brown and crisp properly. Sprinkle this mixture evenly over the casserole, covering the entire surface.

Bake To Golden Perfection:

Bake uncovered for 30 minutes or until you see the edges bubbling and the topping has turned a beautiful golden brown. If the top browns too quickly, loosely cover with foil and continue baking.

Rest Before Serving:

Allow the casserole to rest for 5 minutes before serving. This crucial step allows the sauce to thicken slightly and flavors to meld together. The casserole will be extremely hot straight from the oven, and resting makes it easier to serve neat portions.

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The lemon juice might seem like a small addition, but it's actually my secret weapon in this recipe. I discovered its importance one evening when I was out of lemons and made the dish without it. My husband immediately noticed something was missing! That tiny bit of acidity cuts through the richness and brings all the flavors into perfect balance.

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Make-Ahead Options

This chicken divan shines as a make-ahead meal. You can assemble the entire casserole up to 24 hours before baking, just hold off on adding the breadcrumb topping until right before it goes in the oven. Cover with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes beforehand to take the chill off, add the breadcrumb topping, then bake as directed, adding about 10 minutes to the cooking time since the casserole will be starting cold.

Storage And Reheating

Once cooled, leftover chicken divan can be refrigerated for up to 3 days in an airtight container. For reheating, the microwave works in a pinch, but I find the oven at 325°F for about 20 minutes restores the creamy texture and crisp topping much better. For longer storage, this casserole freezes beautifully for up to 3 months either before or after baking. To serve from frozen, thaw overnight in the refrigerator before reheating.

Serving Suggestions

Chicken divan is hearty enough to stand alone as a complete meal, but I love serving it alongside a simple green salad dressed with vinaigrette to cut through the richness. For special occasions, pair it with garlic bread or buttered egg noodles. A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy sauce perfectly. For casual family dinners, we often add a side of cranberry sauce; its sweet-tart flavor provides a wonderful contrast.

History Of Chicken Divan

This classic American casserole originated in the early 20th century at the Divan Parisien Restaurant in New York City's Chatham Hotel. The original version featured poached chicken and steamed broccoli covered in Mornay sauce and was considered quite fancy for its time. Over the decades, home cooks simplified the recipe using convenience products like canned soup, transforming it into the beloved comfort food we know today. My grandmother started making her version in the 1960s, and it's been passed down through generations with slight modifications along the way.

Frequently Asked Questions

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Steam or blanch it before adding to the casserole for the best texture.

→ Can I substitute the chicken with another protein?

Absolutely! Try turkey or even rotisserie chicken for a quick alternative with great flavor.

→ How can I make this dish lighter?

Use light mayonnaise, Greek yogurt instead of sour cream, and reduced-fat cheese to make it lighter.

→ Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate. Bake just before serving.

→ What should I serve with this casserole?

Pair it with a side salad, crusty bread, or rice for a complete meal.