Save This Recipe
We'll email this post to you, so you can come back to it later!
There’s just something magical about bubbly, golden casseroles that show up on the table after a long day, isn’t there? I always feel like Chicken Divan is the ultimate “come as you are” comfort food—no fancy ingredients, no stress, just creamy, cozy goodness that tastes like a hug (with extra cheese, of course). Seriously, if your week has been wild or you just want to treat the family to a nostalgic classic, this Broccoli Chicken Divan is pretty much guaranteed to deliver big smiles. There’s chicken, there’s cheese, there’s crispy topping…and, yes, there’s broccoli, which I promise even picky eaters devour when it’s all tucked into this gooey, gorgeous casserole.
I love serving this on one of those busy weeknights when everyone’s hungry and smelling dinner halfway down the hall. You know, the kind of meal where folks linger at the table just a little longer, swapping stories and asking for “one more little scoop.” It’s hearty but not heavy and—best of all—uses up leftover rotisserie chicken and whatever produce you already have hanging around. (I’ve bent the ‘broccoli only’ rule more than a few times, and it always turns out tasty.)
Why You’ll Love This Recipe
- Comfort food classic: Creamy, cheesy, filling, and oh-so-craveable. Is there any better casserole therapy? (Not in this house!)
- Balanced meal: Protein, veggies, and dairy—all in one happy dish. Bonus points for sneaking in those greens with zero fuss.
- Quick and easy: Short ingredient list and simple steps—perfect for “what’s for dinner?” nights when you’ve run out of ideas (and patience).
- Make-ahead and freezer-friendly: You can prep this totally in advance or freeze for a rainy day. Dinner hero status unlocked!
- Customizable: Swap veggies, crank up the spice, or go wild with your favorite cheeses. (Nobody’s judging!)
Key Ingredients
Chicken: Cooked, cubed chicken is the star here. Rotisserie works wonders (and saves time). I’ve used everything from leftover grilled chicken to Thanksgiving turkey in a pinch. It all turns out yummy.
Broccoli: Fresh florets add color and a gentle crunch. I’ll steam them for a minute if I want them a bit softer, but sometimes I just toss them in raw for extra bite. Got frozen broccoli? That works perfectly—no shame in saving yourself a step, just be sure to thaw and pat dry so things don’t turn watery.
Cheddar cheese: Sharp cheddar gives this dish a bold flavor boost, but use whatever you love or have in the fridge. Half sharp, half mild? Go for it. A sprinkle of mozzarella? Delicious.
Bread crumbs: The golden, crispy topper that makes the sides of the dish so irresistible. Panko gives max crunch, but good ol’ plain bread crumbs (or even crushed crackers—hello, Ritz!) totally work if that’s what’s hiding in the pantry.
Homemade cheese sauce: Butter, flour, milk, chicken broth, salt, and pepper come together to make a dreamy, creamy base—way less “processed” than canned soup, and honestly, not hard at all once you get the hang of it (promise!).
See the full ingredient list and exact amounts down in the recipe card below—you know I never leave you hanging!
Step-by-Step Directions
1. Preheat Your Oven
Set your oven to 350°F (175°C). I like to get it warming first thing—nothing worse than assembling dinner and remembering you should’ve turned on the oven ten minutes ago!
2. Grease the Baking Dish
Lightly grease a 9×13-inch baking dish. I usually go with a spritz of cooking spray, but a little swipe of butter with a paper towel does the job too. Best part: cleanup is so much easier, and not even the cheesiest bits will stick.
3. Layer Chicken & Broccoli
Spread your cubed chicken and broccoli florets evenly over the bottom. I’m a little persnickety about this because I want every scoop to be loaded…so go ahead and nudge things around until it looks nice and balanced. No one wants a broccoli-less bite!
4. Make the Creamy Cheese Sauce
Here’s where the magic happens:
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Once bubbly, whisk in 2 tablespoons of all-purpose flour to form a roux. Stir for about a minute—just enough to cook out that flour taste, but don’t let it brown.
- Slowly pour in 1 cup chicken broth and 1 cup milk, whisking constantly (great arm workout, too). Keep simmering and stirring for 5–7 minutes, until the sauce thickens and looks nice and glossy.
- Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in ½ cup cheddar until everything is melted and smooth. Try to resist eating it all straight out of the pot—no judgment if you sneak a taste!
5. Assemble the Casserole
Pour that cheesy sauce all over the chicken and broccoli. Use a little spatula if you want to nudge the sauce into every nook and cranny. Every bite counts, right?
6. Add Crunchy Topping
Sprinkle ½ cup bread crumbs (or panko, or even crushed crackers if that’s what you’ve got) evenly over the top. For extra flavor, I like to drizzle a tablespoon of melted butter on top, but you can totally skip if you’re feeling virtuous.
7. Bake to Golden Perfection
Bake uncovered for about 25 minutes. Keep an eye on it—the magic happens when the sides get bubbly, and the top turns toasty golden brown. Your kitchen will smell incredible right about now. (There’s always someone lurking at the counter asking if it’s ready yet…)
8. Let It Rest & Serve
Let your Chicken Divan sit for 5–10 minutes before scooping. It’ll set up a little, making those beautiful, sliceable squares that are so satisfying on a plate. Then dig in! This one’s definitely best served warm and enjoyed in good company.
Serving Suggestions
- White rice or buttered egg noodles: Ladle the casserole over something starchy to really soak up that extra sauce. Wild rice works too if you’re in a “fancy” weeknight mood.
- Simple green salad: Something crisp and tangy (lemons vinaigrette, anyone?) is the perfect contrast to all that creamy richness.
- Garlic bread: Great with, well, basically anything. If there’s ever been a time to break out the carbs, this is it.
- Extra veg: Think carrots, green beans, or even quick-steamed zucchini tossed on the side. Great for a little color and balance on your plate.
Variations
- Extra veggies: Mushrooms, diced carrots, chopped cauliflower…throw ‘em in. Clean-out-the-fridge casseroles are the best casseroles, if you ask me.
- Spicy kick: A pinch of red pepper flakes or a little cayenne stirred into the cheese sauce for grown-up flavor.
- Mix up the cheese: Gruyère, Monterey Jack, mozzarella—they all melt beautifully. Use what you love.
- Gluten-free: Swap in gluten-free flour and bread crumbs (or crushed rice crackers). No one will ever know.
- Cracker topping: Crushed Ritz or even cornflakes on top for buttery crunch that makes everyone say “Ooooh!”
Storage Tips
Fridge: Leftovers keep beautifully in a tightly sealed container for up to 3 days. They make a pretty wonderful lunch the next day—I always hope there’s enough for me!
Freezer: You can freeze the casserole before baking (just don’t add the bread crumbs until you’re ready to bake). Wrap well and freeze up to 3 months. Thaw overnight in the fridge, add your topping, and bake as usual—couldn’t be easier!
Reheat: Warm leftovers in a 350°F oven until heated through—this keeps the topping crisp. Microwave works for a quick meal, just know the topping softens a bit. If it seems a smidge dry, add a splash of milk or broth before reheating and it’s good as new.
Broccoli Chicken Divan
A creamy, cheesy casserole featuring tender chicken, fresh broccoli, and a golden breadcrumb topping. Perfect for family dinners or a cozy comfort meal!
- 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
- Preheat your oven to 350°F (175°C) to ensure even cooking with a bubbly, golden finish.
- Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Arrange cubed chicken and broccoli florets evenly in the prepared dish.
- Melt butter in a medium saucepan over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually add chicken broth and milk, whisking constantly to prevent lumps. Cook for 5–7 minutes until thickened. Stir in salt, pepper, and cheddar cheese until the cheese is melted and the sauce is creamy.
- Pour the creamy cheese sauce evenly over the chicken and broccoli, ensuring all ingredients are well-coated.
- Sprinkle bread crumbs evenly over the top to create a golden, crispy texture.
- Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the bread crumbs are golden brown.
- Let the dish cool for a few minutes to allow the sauce to set. Portion and serve warm for a comforting, satisfying meal.
Tip: For a richer topping, mix 2 tablespoons melted butter with the bread crumbs before sprinkling on. Leftovers are just as delicious the next day (if you’re lucky enough to have any!).
A Cozy Final Note
This Broccoli Chicken Divan has become a beloved regular at our house—simple enough for weeknights, yet nostalgic enough to feel a little bit special. There’s something about that creamy cheese sauce, the tender chicken, and that golden, crunchy topping that just feels like home (even if the kitchen’s a bit of a mess and there’s mail scattered all over the table). If you give this one a try, I’d love to know—did your crew like it as much as mine? Do you have your own favorite spin? Drop a comment below and let’s swap stories. Happy, cozy cooking, friends!
nullFAQ
Can I use frozen broccoli instead of fresh?
Help! My cheese sauce is lumpy. What did I do wrong?
How do I know when it’s actually done baking?
What’s the best way to reheat leftovers without drying them out?
How long will this keep in the fridge, and can I freeze portions?
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 your oven to 350°F (175°C) to ensure even cooking with a bubbly, golden finish.
- Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Arrange cubed chicken and broccoli florets evenly in the prepared baking dish.
- Melt butter in a medium saucepan over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually add chicken broth and milk, whisking constantly to prevent lumps. Cook for 5-7 minutes until thickened. Stir in salt, pepper, and cheddar cheese until the cheese is melted and the sauce is creamy.
- Pour the creamy cheese sauce evenly over the chicken and broccoli in the baking dish, ensuring all ingredients are well-coated.
- Sprinkle bread crumbs evenly over the top to create a golden, crispy texture.
- Bake the casserole in the preheated oven for 25 minutes, or until the sauce is bubbly and the bread crumbs are golden brown.
- Let the dish cool for a few minutes to allow the sauce to set. Portion and serve warm for a comforting, satisfying meal.
