Chicken and Broccoli Divan Casserole
When you need something quick and easy Chicken and Broccoli Divan Casserole is just what you need! A combination of chicken and broccoli coated in a simple sauce and topped with panko crumbs and cheese. It’s simple and so good!
I’ve had this recipe pinned for quite some time because I love anything with chicken and broccoli. I also love quick and easy meals and this one definitely delivered. I made a couple of changes to boost the flavor and reduce some of the fat but all in all it is creamy, delicious, and satisfying.
Where Did Chicken Divan Come From?
Chicken Divan originated in a New York City hotel restaurant. The word “Divan” means a meeting place in French, however the dish itself is not French. Traditionally made with a béchamel sauce, modern versions make it with cream of chicken soup and cheese.
A Great Meal When You Don’t Have Much Time.
This recipe could easily be a 30-minute dish especially if you have leftover chicken on hand. A store-bought rotisserie chicken would also be a time saver. And if you want to make this even easier, use frozen broccoli and skip chopping up the florets. Although, I prefer fresh over frozen. We love making this during the busy weeknights; it’s practically no work at all.
This Recipe Is Healthy And Naturally Low-Carb.
I added spices and herbs that the original recipe didn’t call for and used 98% fat-free cream of chicken soup, along with reducing some of the butter. The flavor is still rich and creamy and light enough to call this a healthy dish. It’s also naturally low in carbohydrates making this a meal perfect for those wanting to eat fewer carbs.
Kylee has some additional great tips on this recipe so you’ll have to check out her page but either way, I think you’ll enjoy this flavorful meal.
Let’s eat!🤍
Chicken and Broccoli Divan Casserole
Ingredients
- 1 lb cooked chicken breast, cut in small cubes, about 2 cups leftover chicken and store-bought rotisserie are great shortcuts
- 4 cups fresh broccoli cut in small broccoli florets can use thawed frozen broccoli
- 1 10.5 oz 98% fat free cream of chicken soup
- 1/2 cup milk I used 1%
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup panko crumbs
- 2 tbsp melted butter
Instructions
Pre-heat oven to 450℉
- In a small bowl mix panko bread crumbs and melted butter until combined and set aside.
- In an 8×8 or 2 quart baking dish add cooked chicken and broccoli.
- In a small bowl combine canned soup, milk, herbs and spices, salt and pepper. Pour sauce over chicken and broccoli and toss to combine.
- Sprinkle with cheddar cheese and bread crumb mixture.
- Place foil on top and bake for 15 minutes. Remove foil and bake an additional 10 to 15 minutes or until top is golden brown and broccoli is tender. Let stand 5 minutes and serve.
Notes
A few of my favorite kitchen essentials and recommendations for this recipe.
