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There’s something so comforting about a dish that just shows up for you. No drama, no fuss — just layers of cozy flavors baked until bubbly and golden, and maybe a little messy in that wonderful way casseroles are. And this Broccoli Chicken Divan? Oh honey, it’s been with me through potlucks, sick days, busy weeknights, and yes — those moments where you open the fridge, stare at some cooked chicken and a sad head of broccoli, and think, “What now?”
I’ve probably made this more than any other baked dish in my life. My kids grew up on it. My husband asks for it on “one of those days.” And once, I brought it to a new neighbor’s house and she cried — not because of the casserole (thankfully), but because it tasted like home.
Why You’ll Be Making This Again (And Again)
Look, I could give you the marketing fluff about “easy weeknight meals” and all that, but here’s the real deal:
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You probably already have everything in your kitchen.
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It’s warm and cheesy and has just the right amount of broccoli to feel like you’re making a smart life choice.
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You can make it with leftovers, frozen veggies, whatever’s hanging out in the fridge.
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Your picky eater might not even complain. (Mine didn’t. Miracles happen.)
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And it makes your kitchen smell like someone who’s got it together. Even if the laundry’s overflowing and the dog just ate a sock.
What You’ll Need (Give or Take)
This isn’t one of those recipes you have to follow down to the letter. Trust your gut. But if you’re a list person, here’s the rough draft:
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2 cups of cooked chicken, chopped or shredded — rotisserie works great. Or leftover grilled. Or honestly, whatever.
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2 cups of broccoli florets — fresh or frozen, doesn’t matter. Just don’t toss ’em in frozen-solid or you’ll have a soggy mess.
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2 tablespoons butter — salted, unsalted, whatever’s in the fridge.
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2 tablespoons flour — good ol’ all-purpose.
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1 cup chicken broth — I use boxed. You could even do half a bouillon cube in a pinch.
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1 cup milk — whole is best, but I’ve used 2%, almond, oat… it all works.
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup shredded cheddar cheese — more if you’re feeling wild.
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1/2 cup breadcrumbs — plain, panko, crushed crackers. I’ve even used crushed potato chips once. No regrets.
Let’s Make This Thing
Step 1: Oven On
Preheat to 350°F. Spray or butter your 9×13 dish so nothing sticks. Or don’t and just soak it later. I’ve lived both lives.
Step 2: Chicken + Broccoli Go In
Throw the chicken and broccoli right in the dish. No fancy layering. Just… toss it in. Make it look sort of even. You’re not sculpting a cake here.
Step 3: Sauce Time
Grab a saucepan. Melt the butter over medium heat. Once melted, stir in the flour. It’ll look like a paste. Keep stirring for like a minute — just enough to make it smell toasty.
Now slowly (like, actually slowly) pour in the chicken broth and milk while whisking like you mean it. Keep going until the sauce thickens. Should take 5-ish minutes. You’ll know it’s ready when it starts to bubble and coat a spoon.
Take it off the heat and stir in salt, pepper, and cheese. Taste it. Add more cheese if it feels right. No judgment.
Step 4: Pour the Sauce
Pour the cheesy goodness over the chicken and broccoli. Use a spatula or spoon to spread it around. Doesn’t have to be perfect.
Step 5: Breadcrumb Sprinkle
Sprinkle breadcrumbs over the top. You can mix them with a little melted butter if you want. Or not. I’ve done both. Still delicious.
Step 6: Bake It
Pop it in the oven for 25–30 minutes. When the top’s golden and it’s bubbling around the edges, you’re golden too.
Step 7: Cool and Serve
Let it sit for 5–10 minutes before scooping. It helps it firm up and also saves you from burning your tongue like I always do.
What If You Wanna Switch Things Up?
Go for it. This is more of a vibe than a strict recipe.
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No broccoli? Try spinach, peas, green beans, or roasted cauliflower.
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Add pasta or rice to bulk it up.
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Want spice? Add a spoon of Dijon to the sauce or some chili flakes on top.
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Don’t want to cook? Use all frozen stuff and rotisserie chicken. I won’t tell.
Storage & Reheating Tips
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Fridge: Cover leftovers and store up to 4 days.
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Freezer: Let cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
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To reheat: Microwave in 1-minute bursts or warm in a 350°F oven, covered with foil, until heated through. Add a splash of milk if it’s looking dry.
Let’s Keep the Casserole Love Going
Whether you’re cooking for your family, bringing dinner to a friend, or just feeding yourself after a long day — Broccoli Chicken Divan is the kind of recipe that quietly becomes part of your story. It’s reliable. It’s cozy. And it doesn’t mind being made a hundred different ways.
Broccoli Chicken Divan
Ingredients
- 2 cups cooked chicken cubed
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup bread crumbs
Instructions
- Preheat oven to 350°F.
- Place chicken and broccoli in a greased 9x13-inch baking dish.
- In a medium saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
- Gradually add chicken broth and milk, stirring constantly. Cook until mixture thickens and boils.
- Remove from heat and stir in salt, pepper, and cheese.
- Pour sauce over chicken and broccoli.
- Sprinkle bread crumbs over top.
- Bake for 25 minutes or until bubbly and golden brown.
- Serve warm. Enjoy!
Notes
Nutrition