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This Chicken Divan Casserole has tender bites of chicken and broccoli that are smothered in a simple cream sauce with buttery breadcrumbs on top. Chicken broccoli divan is a classic chicken casserole that is always loved by the whole family at dinner time. 

This creamy casserole can be served over rice, Rice Pilaf, Mashed Potatoes, or serve it alongside some Parmesan Garlic Knots to soak up all that creamy goodness!

A serving scoop with the creamy chicken casserole on it.

Delicious Chicken Divan Casserole (Without Mayo)

This chicken broccoli casserole, otherwise known as chicken divan, has no canned soup and no mayonnaise! Traditionally, some of the easier recipes for this call for either cream of chicken soup and/or mayonnaise to achieve that really creamy consistency that this signature dish is known for. Instead, we’re making a simple creamy & cheesy sauce instead of using canned soup. You won’t believe how much better it tastes with the homemade sauce!

It’s a classic recipe that screams comfort food for those cold fall nights. Even with the homemade creamy sauce, it’s actually easy enough for a weeknight dinner because it uses already cooked chicken, which means it’s a great way to use up leftover chicken or a rotisserie chicken!

The baked casserole with a serving spoon in the baking dish.

Ingredients Needed

  1. Cooked Chicken : The chicken can be chopped, chunked, or shredded; whichever you prefer. You can also make it really easy and grab a rotisserie chicken or use up some leftover chicken. If using chunks of chicken make sure the chicken pieces are in bite-size pieces.
  2. Broccoli Florets : This easy casserole calls for fresh broccoli florets and not frozen. Make sure they ae chopped small so they’ll soften during the bake time.
  3. Butter : I use salted butter but unsalted butter can be used if that’s what you prefer.
  4. Onion : A yellow or white onion. 
  5. Cloves Garlic : Use fresh garlic that has been minced or pressed, use chopped garlic from a jar, or use the equivalent in garlic paste. Garlic powder can be also be substituted. 
  6. All-Purpose Flour
  7. Chicken Broth
  8. Heavy Cream : There really is no substitute for this! You need the fat from the heavy cream in order to achieve that really thick and creamy sauce.
  9. Dijon Mustard
  10. Kosher Salt & Black Pepper
  11. Shredded Cheddar Cheese
  12. Grated Parmesan Cheese : I prefer using a wedge of fresh parmesan cheese that I grate myself. However, you can use the grated parmesan cheese in the shelf-stable green lid can, or use a bag of shredded or grated parmesan cheese. 
  13. Panko Bread Crumbs
Ingredients

How To Make Broccoli Chicken Divan (Printable Recipe Card)

Preheat the oven to 375 degrees F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside. 

In a large skillet pan, over medium heat, melt the butter. Add in the diced onion and cook until softened and translucent; about 5 minutes. 

Add in the garlic and cook for an additional 1-2 minutes, until fragrant. 

Sprinkle the flour over the onion and garlic mixture, stirring until well combined. Cook, while stirring constantly, for 1-2 minutes to remove the raw flour taste. 

Gradually whisk in the chicken broth and heavy cream, making sure to whisk constantly to prevent lumps from forming.

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Whisk in the dijon mustard, salt, and pepper. 

Bring the sauce to a simmer (lightly boiling around the edges) and cook, while stirring frequently, until thicken, about 5 minutes.

Remove the skillet pan from the heat and stir in the shredded cheddar cheese and grated parmesan cheese until melted and well combined. 

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In the prepared baking dish, arrange the cooked chicken in an even layer on the bottom of the pan. Top with the chopped broccoli florets. 

Pour the creamy sauce evenly over top the chicken and broccoli. 

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In a small bowl, mix together the Panko breadcrumbs and melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the top of the casserole. 

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Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly. 

Remove the casserole from the oven and let it cool for about 5 minutes before serving warm.

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How Should I Store Leftover Chicken Divan Casserole?

 Any leftovers should be stored in an airtight container, in the fridge, for up to 3 days. You can also leave the casserole inside the baking dish, and cover it tightly with plastic wrap, a lid, or aluminum foil for storage. To reheat, microwave leftovers for 2-3 minutes until heated through. 

A serving of the dinner on a white plate
A fork full of the casserole above a serving of it

What Are Some Substitutions I Can Make?

  • Chicken : Use up leftover chicken in the fridge or freezer, throw some boneless skinless chicken breasts into the slow cooker along with a can of chicken broth and cook on LOW heat for 6-7 hours (shred it up and use it in the casserole), grab a rotisserie chicken, or purchase some read-to-use cooked chicken pieces from the grocery store. Make sure the chicken you use is already cooked!
  • Cheddar Cheese : Use any variety of cheese you prefer; Colby Jack, Monterey Jack, or Mozzarella. 
  • Broccoli : Substitute with cauliflower or a mix of your favorite vegetables. Just make sure they will cook during the bake time given in the recipe. If needed, use a bag of steamable veggies and cook them for a few minutes before adding them into the casserole pan. This will ensure that the vegetables will soften and cook during the bake time given in the recipe. 
  • Panko Bread Crumbs : If needed, you can also try using crushed ritz crackers or crushed saltines crackers. Although, I have never used anything other panko so I can’t say for sure how it would work out. 
Overhead pic of the casserole baking dish, serving plate, and fresh broccoli.

Easy Chicken Divan Recipe FAQ’s

Can I Use Frozen Broccoli Instead of Fresh Broccoli?

I do not recommend using frozen broccoli because once it thaws in the oven, it will give off liquid which can ruin the texture and consistency of the casserole. However, you could always try it and see what you think. Maybe try thawing the frozen broccoli first, draining it well, and then using it as directed in the recipe. 

Is There A Substitute For Heavy Cream?

Although I don’t recommend using anything other than the heavy cream, you can use half and half if wanted. The creamy sauce may not be as thick. 

Can I Make This Casserole Ahead of Time?

Yes, you can prepare the casserole and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking the casserole chilled from the fridge. I would recommend waiting to add the buttery panko topping until right before baking the casserole. 

A casserole close up pic

More Creamy Casserole Recipes To Try

The baked casserole with a serving spoon in the baking dish.
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Chicken Divan Casserole


Author Jessica – Together as Family
Course Casserole, Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
This Chicken Divan Casserole has tender bites of chicken and broccoli that are smothered in a simple cream sauce with buttery breadcrumbs on top. Chicken broccoli divan is a classic chicken casserole that is always loved by the whole family at dinner time. 

Ingredients
  

  • 3 cups cooked chicken chopped or shredded
  • 4 cups broccoli florets (chopped small)
  • 4 tablespoons butter
  • 1 small onion finely diced
  • 4 cloves garlic (minced or pressed)
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter melted

Instructions

  • Preheat the oven to 375℉. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside. 
  • In a large skillet pan, over medium heat, melt the butter. Add in the diced onion and cook until softened and translucent; about 5 minutes. 
    4 tablespoons butter, 1 small onion
  • Add in the garlic and cook for an additional 1-2 minutes, until fragrant. 
    4 cloves garlic
  • Sprinkle the flour over the onion and garlic mixture, stirring until well combined. Cook, while stirring constantly, for 1-2 minutes to remove the raw flour taste. 
    1/4 cup all-purpose flour
  • Gradually whisk in the chicken broth and heavy cream, making sure to whisk constantly to prevent lumps from forming.
    2 cups chicken broth, 1 cup heavy cream
  • Whisk in the dijon mustard, salt, and pepper. 
    1 teaspoon dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • Bring the sauce to a simmer (lightly boiling around the edges) and cook, while stirring frequently, until thicken, about 5 minutes.
  • Remove the skillet pan from the heat and stir in the shredded cheddar cheese and grated parmesan cheese until melted and well combined. 
    1½ cups shredded cheddar cheese, 1/2 cup grated parmesan cheese
  • In the prepared baking dish, arrange the cooked chicken in an even layer on the bottom of the pan. Top with the chopped broccoli florets. 
    3 cups cooked chicken, 4 cups broccoli florets
  • Pour the creamy sauce evenly over top the chicken and broccoli. 
  • In a small bowl, mix together the Panko breadcrumbs and melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the top of the casserole. 
    1 cup panko breadcrumbs, 2 tablespoons butter
  • Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly. 
  • Remove the casserole from the oven and let it cool for about 5 minutes before serving warm.

Notes

Onion : Use a yellow onion for a milder flavor or a white onion. 
Broccoli : Measure the 4 cups of broccoli florets and then chop the broccoli into small pieces.
Chicken : Use up leftover chicken in the fridge or freezer, throw some boneless skinless chicken breasts into the slow cooker along with a can of chicken broth and cook on LOW heat for 6-7 hours (shred it up and use it in the casserole), grab a rotisserie chicken, or purchase some read-to-use cooked chicken pieces from the grocery store. Make sure the chicken you use is already cooked!
Parmesan Cheese : I prefer using a wedge of fresh parmesan cheese that I grate myself. You can also use the shelf-stable grated parmesan cheese, or buy some from the refrigerated cheese section. 

Nutrition

Calories: 446kcal | Carbohydrates: 15g | Protein: 24g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 804mg | Potassium: 373mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1273IU | Vitamin C: 42mg | Calcium: 277mg | Iron: 2mg
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