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Chicken Divan

Angie Mosier
Cook Time:
20 mins
Prep Time:
15 mins


  • pounds fresh broccoli, cut into spears
  • cups shredded cheddar cheese, divided
  • 3/4 cup milk
  • 2/3 cup sour cream
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon curry powder (optional)
  • 1/4 teaspoon seasoned salt
  • freshly ground black pepper
  • 3 cups shredded cooked chicken
  • 1 cup breadcrumbs
  • 2 tablespoons salted butter, melted

Chef notes

I love this recipe because it's easy enough to make for a Monday night, but the results are nothing short of a fancy Friday night dinner.

Technique tip: Blanch the broccoli in water as salty as sea water to make sure the broccoli is super flavorful.

Swap option: Use rotisserie chicken if you are short on time. Any type of condensed cream soup can be substituted.



Preheat the oven to 400 F.


Bring a large pot of salted water to a boil and add the broccoli. Cook until crisp-tender, about 8 minutes. (Do not overcook: Remember, you will be cooking it again in your casserole. No one likes mushy broccoli.)


In medium bowl, combine 1 cup of the cheddar cheese, the milk, sour cream, soup, garlic powder, onion powder, dry mustard, curry powder (if using), seasoned salt and pepper, to taste. Stir in the broccoli and chicken. Spread in a 9- by 13-inch baking dish and top with the remaining cheese.


In a small bowl, mix the breadcrumbs and butter. Sprinkle the topping over the chicken mixture. Bake until lightly browned and bubbly, about 20 minutes.