Classic Chicken Divan Casserole with Broccoli and Cheese

Chicken Divan is one of those comforting baked chicken and broccoli casseroles that feels right at home on a family dinner table in the United States. It is creamy, cheesy, and served warm from the oven with rice, noodles, or crusty bread.

This version is written for home cooks who want a reliable, detailed recipe that uses simple ingredients you can find in an ordinary grocery store. The method is straightforward, the timing is clear, and you can choose whether to cook the chicken from scratch or use cooked chicken you already have on hand.

You will find a full ingredient table with both U.S. and metric measures, along with step-by-step instructions, make-ahead tips, and storage guidance. The goal is to help you make a pan of Chicken Divan that sets up nicely, has tender broccoli, and a well-seasoned sauce that is rich but not heavy.

What is Chicken Divan?

Chicken Divan is a baked casserole made from cooked chicken, broccoli, and a creamy sauce, finished with cheese and a crunchy topping. In a typical American kitchen, it is baked in a shallow dish until the sauce bubbles and the top is golden.

The main parts are:

• A base layer of blanched or lightly cooked broccoli.
• A layer of bite-sized cooked chicken.
• A creamy sauce that often includes stock, milk, and either mayonnaise or sour cream.
• A topping of cheese and breadcrumbs that browns in the oven.

The flavor is mild but not bland. A little mustard, lemon juice, and sometimes a hint of curry powder or nutmeg brighten the sauce so it does not taste flat. The dish is usually served hot over rice or alongside mashed potatoes, which soak up the sauce.

Key Features of This Chicken Divan Recipe

This recipe is written with everyday home cooking in mind:

• Uses fresh or frozen broccoli, whichever is easier for you.
• Works with cooked chicken from your own kitchen or ready-to-use chicken from the store.
• Builds a simple white sauce, so you do not need canned soup if you prefer to cook from scratch.
• Includes mayonnaise and sour cream for a classic texture, but also gives alternatives.
• Includes clear tips for baking, reheating, freezing, and adjusting seasonings.

If you can make a basic white sauce on the stove and stir a pan of ingredients, you can make this casserole.

Ingredients for Chicken Divan (U.S. and Metric)

The table below lists the ingredients for a standard 9 x 13 inch (about 23 x 33 cm) baking dish, which serves about 6 people.

Ingredient	U.S. Measure	Metric Approximation
Cooked chicken, chopped	4 cups (about 1 ½ lb)	680 g
Broccoli florets (fresh or frozen)	4 cups packed	450 g
Unsalted butter (for sauce)	⅓ cup	75 g
All-purpose flour	⅓ cup	40 g
Chicken broth	1 ½ cups	360 ml
Whole or 2% milk	2 cups	480 ml
Mayonnaise	¾ cup	180 ml
Sour cream	½ cup	120 ml
Lemon juice (fresh if possible)	1 tablespoon	15 ml
Dijon or mild mustard	1 teaspoon	5 ml
Garlic powder	½ teaspoon	2 g
Onion powder	½ teaspoon	2 g
Ground nutmeg (optional)	¼ teaspoon	about 0.5 g
Fine salt	1 teaspoon, plus extra to taste	about 6 g
Ground black pepper	½ teaspoon	about 1 g
Shredded cheddar cheese	2 cups (about 8 oz)	225 g
Grated Parmesan cheese	½ cup	45 g
Fresh breadcrumbs or panko	1 ½ cups	75 g
Melted butter (for topping)	2 tablespoons	28 g
Paprika (optional)	pinch	pinch
Cooking spray or extra butter (for greasing pan)	as needed	as needed

You can adjust the salt, pepper, lemon, and mustard to match your own taste. If you prefer a milder sauce, use less mustard and lemon. If you like a brighter flavor, use the full amount or a bit more.

---

How to Prepare the Chicken for Chicken Divan

You can use almost any plain cooked chicken for this recipe, as long as it is not heavily seasoned with strong flavors that might clash with the creamy sauce. Good options include:

• Poached chicken breasts or thighs.
• Roasted or baked chicken.
• Leftover roast chicken from a previous meal.
• Cooked chicken from the refrigerated section of your grocery store.

Poaching Chicken on the Stovetop

If you are starting with raw chicken, here is a simple way to poach it:

1. Place boneless, skinless chicken breasts or thighs in a single layer in a saucepan.
2. Add enough water or chicken broth to cover the chicken by about 1 inch (2 to 3 cm).
3. Add a pinch of salt if the broth is not salty.
4. Bring just to a gentle simmer over medium heat, then lower the heat.
5. Cover and simmer very gently for about 12 to 15 minutes, or until the chicken is cooked through and reaches a safe internal temperature.
6. Remove the chicken from the liquid and let it cool slightly.
7. Chop or shred into bite-sized pieces.

You can keep the poaching liquid and use some of it in the sauce instead of ready-made broth if you like.

Using Leftover or Ready-Cooked Chicken

If you already have cooked chicken, make sure it is cooled, picked off the bone, and cut into even pieces. Remove any skin or gristle so the texture of the casserole is consistent.

Aim for pieces that are about ½ to ¾ inch (1 to 2 cm). Pieces that are too large can feel heavy in the dish, while pieces that are very small can dry out or get lost in the sauce.

Preparing the Broccoli

Broccoli needs a brief pre-cook before it goes into the casserole, especially if it is fresh. This helps it become tender at the same time the sauce and topping finish baking.

You can use fresh or frozen broccoli florets.

Fresh Broccoli

1. Trim the broccoli into small florets, about 1 to 1 ½ inches (2.5 to 4 cm).
2. Bring a pot of salted water to a boil.
3. Add the florets and cook for 2 to 3 minutes, just until bright green and slightly tender.
4. Drain well and pat dry with a clean towel to remove excess moisture.

Frozen Broccoli

If using frozen florets, follow the package directions until the broccoli is just tender. Do not overcook. Drain well and pat dry. Frozen broccoli often releases more water, so drying it helps keep the sauce from thinning out in the oven.

Building the Sauce for Chicken Divan

The sauce is the heart of Chicken Divan. This version starts with a simple roux (butter and flour cooked together), then adds broth, milk, mayonnaise, and sour cream.

Step 1: Make the Roux

1. In a medium saucepan, melt ⅓ cup (75 g) butter over medium heat.
2. Sprinkle in the ⅓ cup (40 g) flour.
3. Whisk steadily and cook for 1 to 2 minutes. The mixture should look smooth and slightly bubbly. Cooking the flour for a minute or two helps remove the raw taste.

Keep the heat moderate so the roux does not brown too deeply. A pale golden color is fine.

Step 2: Add the Broth and Milk

1. Slowly pour in the chicken broth while whisking to avoid lumps.
2. Once the broth is incorporated, slowly add the milk, still whisking.
3. Bring the mixture back to a gentle simmer, whisking often.

The sauce should thicken to a texture similar to a thin gravy or cream soup. If it seems very thick, you can add a splash more milk or broth. If it seems thin, let it simmer a few minutes longer.

Step 3: Season and Enrich the Sauce

Turn the heat to low and whisk in:

• Mayonnaise.
• Sour cream.
• Lemon juice.
• Mustard.
• Garlic powder.
• Onion powder.
• Nutmeg, if using.
• Salt and pepper.

Stir until everything is smooth and hot, but do not let the sauce boil hard after adding the mayonnaise and sour cream. Taste and adjust the seasoning. The sauce should taste pleasant on its own: gently salty, mildly tangy, and rich, with a hint of lemon and mustard but not an overpowering flavor.

If it tastes flat, a small pinch of extra salt or a few more drops of lemon juice will help.

Assembling the Chicken Divan Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13 inch (23 x 33 cm) baking dish with butter or cooking spray.

Follow these steps to assemble:

1. Layer the broccoli.
   Spread the drained, pre-cooked broccoli evenly in the bottom of the greased baking dish. Try to distribute it so every serving will get some broccoli.
2. Add the chicken.
   Scatter the chopped cooked chicken over the broccoli in an even layer.
3. Pour on the sauce.
   Pour the warm sauce over the chicken and broccoli. Use a spatula to nudge it into the corners and edges of the pan. The sauce should cover most of the chicken and broccoli.
4. Add the cheese.
   Sprinkle the shredded cheddar cheese evenly over the top. Then sprinkle the grated Parmesan.
5. Prepare the topping.
   In a small bowl, stir together the breadcrumbs and melted butter. Add a pinch of salt and paprika if you like. Mix until the crumbs look evenly moistened.
6. Top the casserole.
   Sprinkle the buttered breadcrumbs over the cheese layer, covering as evenly as possible.

At this point, the casserole is ready to bake or to chill for baking later in the day.

Baking Time and Temperature

Bake the casserole at 375°F (190°C) for about 25 to 30 minutes, or until:

• The sauce is bubbling around the edges.
• The top is lightly golden and crisp.
• The cheese is melted.

If you start with a fully chilled casserole from the refrigerator, you may need 35 to 40 minutes. If the top starts browning too quickly while the center is still cool, you can loosely cover the dish with foil for part of the baking time, then remove the foil at the end to crisp the topping.

Let the casserole rest for about 10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to cut neat portions.

How to Serve Chicken Divan

Chicken Divan is rich, so it pairs well with simple sides. Common choices in many American households include:

• Steamed white or brown rice.
• Buttered egg noodles.
• Mashed or boiled potatoes.
• A plain green salad with a light dressing.

Spoon the hot casserole over a bed of rice or noodles, or serve it beside the starch. The creamy sauce will naturally soak in.

If you want a lighter plate, increase the amount of broccoli in the recipe and serve smaller portions of the casserole alongside more vegetables or a salad.

Can You Make Chicken Divan Ahead of Time?

Yes, this recipe works well as a make-ahead dish, which is helpful for busy weeknights.

Here are two practical options:

Assemble and Chill

1. Assemble the casserole as directed, but do not bake it.
2. Cover the dish tightly and refrigerate for up to 24 hours.
3. When ready to bake, uncover and place in a 375°F (190°C) oven.
4. Bake until hot in the center and bubbling, usually 35 to 40 minutes from cold.

If you are concerned about the topping becoming too dark during the longer bake time, you can add the breadcrumb topping during the last 15 to 20 minutes of baking instead of putting it on before chilling.

Prep the Components

If you prefer, you can prepare the individual parts ahead of time:

• Cook and chop the chicken.
• Blanch the broccoli.
• Make the sauce.

Store each component separately in covered containers in the refrigerator for up to 24 hours. When you are ready to bake, assemble the casserole and bake as usual. This approach keeps the topping very crisp because you add it right before baking.

How to Store and Reheat Leftover Chicken Divan

Leftovers are common with a full 9 x 13 inch pan, and they are safe to store as long as you cool and refrigerate them properly.

Refrigerating Leftovers

1. Let the casserole cool at room temperature for no more than about 1 to 2 hours.
2. Transfer leftovers to shallow containers, or cover the baking dish tightly.
3. Refrigerate for up to 3 to 4 days.

Reheating in the Oven

For the best texture, reheat in the oven:

1. Place the portion you want to reheat in an oven-safe dish.
2. Cover loosely with foil to help keep the moisture in.
3. Warm at 325°F (165°C) for 15 to 25 minutes, depending on the amount, until the center is hot.
4. Remove the foil for the last few minutes if you want to crisp the topping again.

Reheating in the Microwave

You can also reheat single servings in the microwave:

1. Place a portion in a microwave-safe dish.
2. Cover loosely.
3. Heat in short bursts, stirring gently once or twice, until hot.

The topping will not stay crisp in the microwave, but the casserole will still taste good.

Can You Freeze Chicken Divan?

Chicken Divan can be frozen, but there are a few points to keep in mind to keep the texture pleasant after reheating.

Freezing Before Baking

This method works best:

1. Assemble the casserole in a freezer-safe baking dish.
2. Skip the breadcrumb topping for now; it is better added fresh when you are ready to bake.
3. Let the assembled casserole cool completely in the refrigerator.
4. Wrap it tightly in plastic wrap, then in foil.
5. Label and freeze for up to 2 to 3 months.

To bake:

1. Thaw the casserole in the refrigerator for 24 hours.
2. Remove the wrappings.
3. Add the cheese and breadcrumb topping if you withheld it earlier.
4. Bake at 375°F (190°C) until hot and bubbling, usually 40 to 50 minutes.

Freezing Leftovers

You can freeze leftover portions as well:

1. Cool the leftovers completely.
2. Transfer into freezer-safe containers.
3. Freeze up to about 2 months for best quality.

Thaw in the refrigerator, then reheat in the oven or microwave as described earlier. The sauce may be slightly looser after freezing and thawing, but the flavor will still be good.

Variations and Substitutions for Chicken Divan

Every home kitchen is a little different, and you may want to adjust the recipe based on what you have on hand or your food preferences.

Using Canned Soup Instead of Homemade Sauce

If you prefer a shortcut, you can replace the from-scratch sauce with condensed soup:

• Use 2 cans of condensed cream of chicken or cream of broccoli soup.
• Thin with about 1 to 1 ½ cups of milk or broth until the texture is pourable but still thick.
• Stir in the mayonnaise, sour cream, lemon juice, mustard, and seasonings to taste.

Pour this mixture over the broccoli and chicken as described in the main recipe.

Lighter Version

If you want a lighter casserole:

• Use light sour cream or plain Greek yogurt in place of full-fat sour cream.
• Reduce the mayonnaise and increase the milk slightly to keep the sauce fluid.
• Use part-skim cheese or reduce the total amount of cheese.

Keep in mind that each change will affect the richness and texture, so make changes in small steps until you find a version you like.

Gluten-Free Variation

To make a gluten-free version:

• Use a gluten-free all-purpose flour blend in the sauce.
• Choose gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
• Make sure your broth and any other packaged ingredients are labeled gluten-free.

The method stays the same.

Different Vegetables

Broccoli is traditional, but you can mix in other vegetables if you want more variety. Common additions include:

• Cauliflower florets.
• Sliced carrots that have been blanched until just tender.
• Green beans that have been pre-cooked.

Do not add too many extra vegetables, or the pan may become crowded and the sauce may seem thin. A good rule is to keep the total vegetables to about 4 to 5 cups.

Helpful Tips for the Best Chicken Divan

A few small details make a noticeable difference in a casserole like this:

1. Dry the broccoli well.
   Excess water from freshly boiled or thawed broccoli can thin the sauce. Let the broccoli drain thoroughly and pat it dry before it goes into the dish.
2. Season in layers.
   Taste the sauce before pouring it over the chicken and broccoli. If the sauce is well-seasoned on its own, the final casserole will taste balanced.
3. Avoid overcooking the chicken.
   Start with moist, just-cooked chicken. Chicken that was overcooked before going into the oven will only turn drier.
4. Use fresh cheese if possible.
   Cheese that you shred yourself from a block tends to melt more smoothly than pre-shredded cheese. Both will work, but freshly shredded cheese usually gives a nicer texture.
5. Watch the oven toward the end.
   Ovens vary. Check the casserole a few minutes before the suggested baking time is up. If the top is already browned and the sauce is bubbling, it is ready.
6. Rest before serving.
   That short 10-minute rest after baking helps the sauce settle and makes it much easier to serve neat squares instead of runny portions.

Frequently Asked Questions About Chicken Divan

How do I know when Chicken Divan is done?

The casserole is done when the sauce is bubbling around the edges, the cheese is fully melted, and the breadcrumb topping is golden. If you insert a spoon into the center and gently pull back the layers, the sauce should be hot and not watery.

If you started with cold ingredients, it is fine to check by inserting an instant-read thermometer into a center portion. A reading of at least 165°F (74°C) indicates that the casserole is fully heated through.

Can I use dark meat instead of chicken breast?

Yes. Boneless skinless thighs work very well and stay moist. Remove excess fat before cooking, and chop the cooked meat into bite-sized pieces. The flavor will be slightly richer than when using breast meat.

Can I use frozen cooked chicken?

You can use frozen cooked chicken as long as it has been stored safely. Thaw it fully in the refrigerator, then use it in the recipe as you would fresh cooked chicken. Make sure it smells and looks normal before you add it to the dish.

What if my sauce seems too thick?

If the sauce becomes thicker than you like while it is cooking on the stove, whisk in a little extra milk or broth, a small splash at a time, until it reaches a smooth, pourable consistency. It should coat the back of a spoon but still flow.

What if my sauce seems too thin?

If the sauce seems thin, let it simmer gently for a few more minutes, whisking often, until it thickens. Make sure you have cooked the flour in the roux long enough and that you are using the correct quantities. If it is still thin, you can whisk together 1 teaspoon flour with 2 teaspoons cold milk, then whisk that mixture into the sauce and simmer briefly.

Bringing It All Together

Chicken Divan is a practical, home-style casserole that fits easily into a regular dinner rotation. It uses simple ingredients, can be adapted for different dietary needs, and makes good use of leftover chicken. With a clear sauce, a well-seasoned base, and a crisp topping, it is satisfying without being complicated.

Once you have made it once or twice, you will know how your own kitchen equipment, oven, and preferences affect the timing and seasoning. From there, you can adjust the broccoli amount, the richness of the sauce, or the cheese to match what you and your household like best, and keep this recipe as a reliable option for weeknight or weekend dinners.