Cheesy Chicken Divan

What is Chicken Divan?

This old-school American casserole is a ridiculously creamy and cheesy chicken and broccoli casserole that feeds a crowd. It’s topped with melty cheddar and crispy breadcrumbs. Inside it has a homemade cheddar cream sauce that coats every single broccoli floret for deliciousness in each bite.

Many versions are made with condensed soup, but we can do better than that! This is a casserole recipe that tastes so much more delicious from scratch. You won’t ever go back to using the “cream of” soup shortcut after trying it.

What you’ll need to make it

• Broccoli – fresh broccoli cut into bite-sized florets
• Chicken – I used a rotisserie chicken (a combo of light and dark chicken meat). If you don’t have cooked chicken, cut up 3-4 chicken breasts into small pieces and sauté them in a skillet with some salt & pepper until they’re just cooked, then proceed with the recipe as indicated.
• Cream cheese – I always use a block of Philly brand
• Cream – we’re using whipping/heavy cream for luxuriousness
• Garlic powder and onion powder – this pair is a classic base to enhance flavor
• Dijon mustard and Worcestershire sauce – don’t skip these! They’re a special combo that you can’t individually taste in the casserole, but they add an amazing savory touch
• Cheddar cheese – use an old/sharp cheddar if possible for best flavor
• Parmesan cheese – choose a good-quality block of parm
• Butter – for melting to make the crispy breadcrumb topping
• Breadcrumbs – use panko for best results. You can find them in a box in the same aisle as you’d find regular breadcrumbs at your grocery store.

How to make it

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Start by prepping all ingredients so the recipe goes smoother. Partially cook the broccoli by adding it to boiling water for 2-3 minutes, then drain it and add to a 9×13 casserole dish.

Preheat your oven to 375F. Add the cooked chicken to the casserole dish. In a skillet or saucepan add the cream cheese, cream, onion powder, garlic powder, Dijon mustard, Worcestershire sauce, and some salt & pepper. Whisk until melted.

Remove from the heat, and stir in half the cheddar cheese until the sauce is smooth.

Pour the sauce over the chicken and broccoli. Toss it together using two spoons to make it easy, and then spread it in an even layer.

Top it with the remaining cheddar, the parmesan, and the buttery panko breadcrumb topping. Bake, uncovered, for 20 minutes or until it’s hot and the topping is golden!

Substitutions and variations

• Using heavy cream means the sauce will be thicker and less likely to curdle in the oven. If you want to replace it with a lower fat alternative (like half-and-half or milk), I suggest making a roux.
• You can sub the panko with crushed up cornflakes or Ritz crackers. Regular breadcrumbs can be used, but they’re denser and the topping won’t be quite as light and crispy.
• You can use frozen broccoli, but I’d thaw it first, drain it well, and then skip the boiling step since it’s already been blanched.