Chicken Divan is a classic baked dish made with chicken, broccoli, and a creamy cheese sauce. It’s easy to prepare, full of flavor, and perfect for a quick family dinner or a comforting weekend meal. This recipe uses simple ingredients and comes together in one baking dish, making cleanup easy too.
Why You’ll Love This Chicken Divan Recipe
You’ll fall in love with this Chicken Divan because it’s the perfect harmony of creamy sauce, cheesy goodness, tender chicken, and crisp‑tender broccoli. The combo of sour cream and condensed soup gives a smooth, savory base that feels rich without being heavy. The sharp cheddar adds bold flavor, and the buttery cracker crumb topping brings a satisfying crunch. You’ll find it forgiving—you can prep it in stages, even make it ahead, and variations let you tailor it to your tastes or dietary needs. Overall, it’s cozy, flavorful, and easier than you think.
Ingredients for Chicken Divan Recipe
You’ll need the following ingredients assembled and ready to go:
- 10–12 oz fresh broccoli crowns (about 4 cups florets) or 10 oz frozen broccoli florets
- 1 small yellow onion (about 1 cup diced)
- 2 medium celery stalks (about ¾ cup, thinly sliced)
- 8 oz sharp cheddar cheese (about 2 cups shredded), divided
- 1 lb cooked boneless, skinless chicken (about 3 cups bite‑size pieces)
- 6 tbsp unsalted butter, divided (2 tbsp for sauté, 4 tbsp for topping)
- ¾ tsp kosher salt
- 1 (10½‑oz) can condensed cream of chicken soup
- ½ cup sour cream
- 1 cup whole or 2% milk
- 1 tsp dry mustard powder
- ½ tsp garlic powder
- 30 round butter crackers (such as Ritz, about 1 sleeve, crushed into ~1½ cups crumbs)
How to Make Chicken Divan Directions
You’re now ready to bring everything together in a step‑by‑step process:
Preheat and prep: Arrange an oven rack in the center and preheat to 375 °F (190 °C). If using fresh broccoli, cut the crowns into small, bite‑size florets (about 4 cups). If using frozen, keep it unthawed.
Chop aromatics and shred cheese: Dice the yellow onion (about 1 cup) and slice the celery into thin rounds (about ¾ cup). Grate the cheddar if needed so you have about 2 cups total. Cut or shred cooked chicken into 3 cups of bite‑size pieces.
Sauté vegetables: In a large 12‑inch skillet, melt 2 tbsp of the butter over medium‑high heat. Add onion, celery, and ¾ tsp salt. Stir and cook until vegetables turn golden and softened, about 2 to 4 minutes. Add broccoli and cook until fresh broccoli is bright green and nearly tender—or frozen broccoli is thawed—about 2 to 3 minutes.
Mix sauce and combine: To the skillet, add chicken, half of the shredded cheddar, condensed cream‑of‑chicken soup, sour cream, milk, mustard powder, and garlic powder. Stir thoroughly so all ingredients are evenly distributed.
Transfer to baking dish: Pour the mixture into a 9×13‑inch (or similar) baking dish. Smooth it into an even layer, then sprinkle the remaining cheddar cheese over the top. Cover the dish tightly with aluminum foil.
First bake: Bake in the preheated oven for about 10 to 15 minutes, until cheese is mostly melted and edges start to bubble.
Prepare topping: While baking, melt the remaining 4 tbsp butter in a microwave‑safe bowl (about 20–30 seconds), or melt on the stovetop and transfer. Place crackers in a large zip‑top bag and seal it. Crush the crackers with your hands into coarse crumbs (around 1½ cups). Pour crumbs into the butter and stir to coat.
Finish baking: Remove foil and evenly sprinkle cracker crumbs over the hot casserole. Return it to the oven, uncovered, and bake another 10 to 15 minutes, or until edges bubble vigorously and topping is golden brown.
Rest before serving: Let the casserole rest for about 5 minutes before spooning portions onto plates.
How to Serve Chicken Divan Recipe
When your Chicken Divan comes out bubbly and golden, you’re almost ready. Let it sit briefly so it firms up slightly—that makes it easier to serve. You can portion straight from the dish or spoon onto plates. You’ll find the crunch of the cracker topping pairs beautifully with the creamy interior. Serve with sides like a fresh green salad, steamed vegetables, or a crusty roll. It also works well alongside rice, quinoa, or simple pasta if you want to stretch it or round it out. For variety, offer a squeeze of lemon or a sprinkle of fresh herbs like parsley or chives.
Expert Tips: Chicken Divan Recipe
You’ll get the best results with these tips:
- Use day‑old or chilled cooked chicken: Leftover chicken or rotisserie chicken works great—it stays moist in the casserole.
- Don’t overcook the broccoli: If fresh, watch carefully during sauté so it stays bright and firm. Frozen should just thaw through.
- Season carefully: The condensed soup and cheese carry salt, so stick with the ¾ tsp salt as written unless your ingredients are low‑salt.
- Even crumb topping: Make sure all cracker crumbs are coated with melted butter so they brown evenly.
- Make ahead shortcut: Assemble the casserole up to the point before adding the cracker topping; refrigerate for up to two days. Add crumbs just before baking.
- Check bubbling edges: When you first bake under foil, you want cheese melted and sides bubbling—it ensures the dish is heated through before topping.
- Let it rest: That five‑minute rest allows it to set—so it doesn’t break apart when serving.
How to Store Chicken Divan Recipe
You’ll want to keep your leftovers safe and tasty:
- After it cools to room temperature, transfer leftover portions into an airtight container.
- Store in the fridge for up to 4 days.
- To reheat, microwave individual servings until hot, or reheat in a baking dish at 350 °F (175 °C) until warmed through, about 15–20 minutes.
- If you made ahead by assembling without crumbs: cover the assembled casserole tightly and refrigerate up to 2 days before baking. Then bake as directed, adding about 5–10 minutes to the time under foil if cold from the fridge.
Variations of Chicken Divan Recipe
You can easily flip this recipe to suit your needs or add more flavor:
- Cream of celery or mushroom swap: If you prefer, use condensed cream of celery or mushroom soup instead of chicken soup for a subtle flavor shift.
- Healthier swaps: Use low‑fat sour cream or Greek yogurt in place of sour cream. Choose reduced‑fat milk or a nondairy milk alternative (unsweetened) for a lighter version.
- Crunchy topping upgrades: Mix in chopped nuts like almonds or pecans with cracker crumbs for extra texture. You could also use breadcrumbs mixed with herbs.
- Add more veggies: Try adding cooked cauliflower florets or thinly sliced carrots for more color and nutrition.
- Spice it up: Stir in a pinch of cayenne, paprika, or a dash of hot sauce if you want a touch of heat.
- Cheese options: Swap sharp cheddar for Colby‑Jack, Gruyère, or a blend of cheeses for a richer, nuttier flavor.
- Starch it out: If you’d like, stir in a cup of cooked pasta or rice into the mixture before baking to make it more filling.
FAQ section
What is the best broccoli to use for Chicken Divan?
You can use fresh broccoli crowns cut into bite‑size florets or frozen florets. Fresh gives a bit more texture and color, while frozen works well if you want convenience.
Can you assemble Chicken Divan ahead of time?
Absolutely. You can assemble everything up to adding the cracker topping. Cover and refrigerate up to two days. Add crumb topping just before baking, then bake as directed—possibly adding 5–10 minutes to baking time if chilled.
How do I ensure the topping stays crisp?
First bake with foil just until cheese is melted and mixture bubbles. Add the cracker crumb topping only for the final uncovered bake. That way, topping gets crispy and golden without steaming under foil.
Is it possible to make Chicken Divan gluten‑free?
Yes. Swap the round butter crackers for a gluten‑free cracker or crisp, crushed gluten‑free bread crumbs. Everything else stays the same.
How can I store leftover Chicken Divan?
Store in an airtight container in the fridge for up to four days. Reheat in the microwave or oven at around 350 °F (175 °C) until warmed through.
Can you freeze Chicken Divan leftovers?
Yes, you can freeze individual portions in freezer‑safe containers. Thaw overnight in the fridge before reheating—and you may want to re‑crisp the topping under the broiler or in the oven.
Chicken Divan Recipe
Ingredients
- 10-12 oz fresh broccoli crowns (about 4 cups florets) or 10 oz frozen broccoli florets
- 1 small yellow onion (about 1 cup diced)
- 2 medium celery stalks (about ¾ cup, thinly sliced)
- 8 oz sharp cheddar cheese (about 2 cups shredded), divided
- 1 lb cooked boneless, skinless chicken (about 3 cups bite-sized pieces)
- 6 tablespoons unsalted butter (divided: 2 tbsp for sauté, 4 tbsp for topping)
- ¾ teaspoon kosher salt
- 1 can condensed cream of chicken soup (10½ oz)
- ½ cup sour cream
- 1 cup whole or 2% milk
- 1 teaspoon dry mustard powder
- ½ teaspoon garlic powder
- 30 round butter crackers (such as Ritz, crushed into ~1½ cups crumbs)
Instructions
- Preheat oven to 375°F (190°C) and cut broccoli into small florets if using fresh.
- Dice the onion and slice the celery.
- Melt 2 tbsp of butter in a large skillet over medium-high heat. Sauté onion and celery until softened, about 2-4 minutes.
- Add broccoli and cook until tender, about 2-3 minutes.
- Add chicken, half of the cheddar, soup, sour cream, milk, mustard powder, and garlic powder. Stir to combine.
- Pour mixture into a 9×13-inch baking dish, smooth it out, and sprinkle remaining cheddar on top. Cover with aluminum foil.
- Bake for 10-15 minutes until cheese is melted and edges are bubbling.
- While baking, melt remaining 4 tbsp butter and mix with crushed crackers.
- Remove foil and sprinkle cracker mixture over the casserole. Bake uncovered for another 10-15 minutes until golden brown.
- Let rest for 5 minutes before serving.
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