Chicken Divan Casserole

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

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.

Course Casserole, Dinner

Cuisine American

Keyword chicken divan casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 446kcal

Author Jessica - Together as Family

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 9x13 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