Easy Chicken Divan is filled with tender chicken pieces and broccoli in a rich cream sauce—an ideal casserole to make ahead and freeze for later.
This cheesy Chicken Divan pairs beautifully with rice, but it’s also delicious over egg noodles or mashed potatoes. For lighter sides, try roasted asparagus or a simple green salad. It stands well on its own too.
Chicken Broccoli Divan
What is Chicken Divan? Chicken Divan is a classic American casserole that originated in New York City in the early 1900s at the Divan Parisienne restaurant. This version keeps that comforting spirit with a homemade creamy sauce, tender chicken, and bright broccoli topped with a buttery, crunchy topping.
This casserole is easy to prepare and full of flavor. Bite-sized cooked chicken and broccoli are coated in a smooth, savory cream sauce, topped with shredded cheddar and crisp breadcrumbs for a satisfying contrast of textures. It’s classic comfort food that’s also family-friendly.
Chicken Divan from scratch
Many recipes rely on condensed soup or mayonnaise, but this version uses a simple homemade sauce for a fresher, creamier result. It’s straightforward to make and easy to adapt.
PREP. Preheat the oven to 375°F and spray a 9 x 13 baking dish with cooking spray.
SAUCE. In a large skillet, melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook 2–3 minutes until bubbly and slightly golden. Gradually whisk in 2 cups chicken broth and 1 cup milk, stirring constantly to avoid lumps. Cook until the sauce thickens and bubbles, then remove from heat and stir in 1/2 cup sour cream and 1 1/2 teaspoons salt.
BROCCOLI. Place 3 cups broccoli florets and 2 tablespoons water in a microwave-safe bowl. Cover and microwave on high for about 2 minutes, until slightly softened but not fully cooked. Drain well.
COMBINE. Add the broccoli and 3 cups cooked, cubed chicken to the skillet with the sauce and stir to combine. Pour into the prepared baking dish and sprinkle with 1/2 cup shredded cheddar cheese.
TOPPING & BAKE. Mix 2 tablespoons melted butter with 1/2 cup bread crumbs. Sprinkle evenly over the casserole. Bake 20–25 minutes, until the topping is golden and crispy and the sauce is bubbling.
SERVE. Serve warm over rice, noodles, or mashed potatoes.
Recipe Tips
Broccoli. To avoid a mushy texture, cook the broccoli only until slightly tender before baking; it will finish cooking in the oven and stay bright green and firm. Frozen steamed broccoli can be used—one or more bags may be needed depending on size.
Sauce consistency. Adjust texture easily:
- Thin the sauce with extra chicken broth for a looser sauce.
- Use whole milk instead of skim for a richer sauce.
- To thicken with flour: reserve 1/4 cup sauce in a small bowl, whisk in 1 tablespoon flour until smooth, then return to the pan and simmer.
- To thicken with cornstarch: mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the sauce, and simmer until thickened.
Chicken amounts. About 1½ pounds raw chicken yields roughly 3 cups cubed cooked chicken. You can substitute boneless skinless thighs in the same amount or use 3 cups rotisserie chicken for convenience.
Variations. Try swapping or adding cauliflower, green beans, corn, spinach, or asparagus. Boost flavor with pepper, onion powder, or garlic powder. Replace breadcrumbs with crushed crackers or cornflakes, or use Greek yogurt instead of sour cream to reduce fat. Dairy-free milks can be used in place of cow’s milk.
Storing info
Make ahead. Assemble the casserole, cover, and refrigerate for up to 2 days before baking. If very cold from the fridge, add a few extra minutes to the bake time.
Freezer meal. Prepare the casserole in a disposable dish but do not add the buttered breadcrumbs. Wrap tightly with plastic wrap and foil, and freeze for 2–3 months. To use, thaw in the refrigerator for 24 hours, add the breadcrumb topping, and bake as directed (allow a few extra minutes if still cold).
Storage. Store leftovers in airtight containers in the refrigerator for 3–5 days. Freeze for up to 2–3 months; thaw before reheating.
Reheat. Preheat oven to 400°F. Place the casserole in a baking dish, cover with foil, and bake 8–10 minutes or until heated through. Remove foil and broil briefly to crisp the topping if desired.
Recipe FAQ
Yes. Cover and refrigerate the assembled casserole up to 2 days before baking. If baking straight from the fridge, add about 5 minutes to the bake time.
Serve it over rice, mashed potatoes, or egg noodles, or enjoy with simple roasted or steamed vegetables.
Absolutely. Leftover or rotisserie chicken works well and saves time.
For more chicken casseroles:
- Chicken Broccoli Casserole
- French Onion Chicken Casserole
- Chicken Alfredo Casserole
- Green Bean and Chicken Casserole
- Chicken Noodle Casserole
Chicken Divan Recipe
Video
Ingredients
for the casserole:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1 1/2 teaspoons salt
- 3 cups broccoli florets
- 3 cups cooked chicken
for the topping:
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter, melted
- 1/2 cup bread crumbs
Instructions
- Preheat oven to 375°F and spray a 9 x 13 baking dish with cooking spray.
- In a large skillet, melt butter over medium heat. Whisk in flour and cook 2–3 minutes until bubbly and golden. Gradually whisk in chicken broth and milk, stirring constantly. Simmer until thickened. Remove from heat and stir in sour cream and salt.
- Microwave broccoli with 2 tablespoons water, covered, for about 2 minutes until slightly softened. Drain.
- Combine broccoli and cooked chicken with the sauce, then pour into the prepared dish. Sprinkle with cheddar cheese.
- Mix melted butter with bread crumbs and sprinkle over the casserole.
- Bake 20–25 minutes until topping is golden and crispy and the sauce is bubbling. Serve hot over rice, noodles, or mashed potatoes.
Nutrition
Nutrition information is approximate.
Thank you Alicia from The Baker Upstairs!