I’m sharing my Baked Chicken Divan with broccoli, chicken, cheese and a crunchy topping, plus the simple secret that makes this classic a family favorite you’ll make again and again.
I didn’t expect something this simple to get everyone fighting for seconds, but my Super Easy Chicken Divan Casserole does. I toss cooked chicken breasts with broccoli florets and the result somehow feels both fancy and lazy at once.
It’s a little like a Baked Chicken Divan that learned to be effortless, and I kept thinking about versions I’d seen on Kylee Cooks while testing it. There’s a crunchy finish and cheesy undertones that make you curious before you even take a forkful, and somehow it keeps surprising me with every bite.
Try it once, you’ll end up making it again.
Ingredients
- Chicken: Lean chicken brings protein, keeps the casserole hearty and filling.
- Broccoli: Fresh broccoli add fiber, vitamins, mild crunch and bright green color.
- Cream of chicken soup: Creamy soup makes sauce, adds sodium and a cozy savory base.
- Mayonnaise: Mayonnaise gives richness, fat and smooth texture, use sparingly or not.
- Sour cream or yogurt: Sour cream or yogurt adds tang, creaminess and a bit of protein.
- Dijon mustard: Dijon lifts the flavor, small bite of tang without being loud.
- Sharp cheddar: Cheddar melts into gooey pockets, adds sharp flavor and some fat.
- Crushed crackers and butter: Crushed crackers and butter give crunch, buttery saltiness and golden crust.
- Parmesan: Parmesan adds nutty salty finish and helps brown the top.
Ingredient Quantities
- 1 pound boneless skinless chicken breasts, cooked and chopped (about 3 cups)
- 4 cups broccoli florets (fresh or frozen)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon curry powder (optional)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup crushed buttery crackers (like Ritz)
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
How to Make this
1. Preheat oven to 375 F and lightly grease a 9×13 inch baking dish or similar, set aside.
2. Prep the broccoli: if fresh, cut into florets and steam or microwave 3 to 4 minutes till bright green and slightly tender; if frozen, thaw and squeeze out as much water as you can. Dont overcook it, you want a little bite.
3. Chop about 1 pound cooked boneless skinless chicken breasts into bite sized pieces, rotisserie chicken works great if you want to save time.
4. Make the sauce: in a medium bowl stir together 1 (
10.5 oz) can condensed cream of chicken soup, 1/2 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder (optional) and 1/2 teaspoon curry powder (optional). Fold in 1 1/2 cups shredded sharp cheddar so the sauce is cheesy and smooth.
5. Combine chicken and broccoli with the sauce in a large bowl so everything is evenly coated, then spread the mixture into your prepared baking dish.
6. Make the crunchy topping: in a small bowl mix 1 cup crushed buttery crackers (Ritz or similar) with 3 tablespoons melted unsalted butter and 1/2 cup grated Parmesan cheese. A quick hack: put crackers in a zip top bag and bash with a rolling pin or pulse in a food processor.
7. Sprinkle the remaining 1/2 cup shredded cheddar over the casserole, then evenly scatter the cracker and Parmesan mixture on top. Press lightly so the crumbs stick.
8. Bake uncovered for 25 to 30 minutes until the casserole is bubbly and the topping is golden brown. If you want extra crisp, broil 1 to 2 minutes at the end but watch it closely so it doesnt burn.
9. Let the casserole rest 5 to 10 minutes before serving so it firms up a bit. Leftovers reheat well, and its even better the next day.
Equipment Needed
1. 9×13 inch baking dish, lightly greased
2. 1 medium and 1 large mixing bowl (sauce + to toss chicken and broccoli)
3. Chef’s knife and cutting board
4. Measuring cups and spoons
5. Cheese grater (for the cheddar and Parmesan)
6. Small bowl and spoon for the cracker topping
7. Rolling pin or small food processor (to crush the crackers)
8. Spatula or wooden spoon to spread the casserole
9. Oven mitts and a cooling rack to let it rest after baking
FAQ
Super Easy Chicken Divan Casserole Recipe Substitutions and Variations
- Condensed cream of chicken soup: swap with 1 cup plain Greek yogurt mixed with 1/2 cup chicken broth for the same creaminess, or make a quick white sauce (melt 2 tbsp butter, whisk in 2 tbsp flour, slowly add 1 cup milk and 1/2 cup chicken broth until thick).
- Mayonnaise: use extra sour cream or plain Greek yogurt instead, or try 1/4 cup mashed avocado for a creamier, healthier twist — it wont taste the same but still works.
- Crushed buttery crackers topping: replace with 1 cup panko breadcrumbs tossed with 3 tbsp melted butter, or use crushed cornflakes or crushed pretzels for extra crunch and salt.
- Shredded sharp cheddar: swap with Monterey Jack or Colby for a milder melt, or use Gruyere for a nuttier, more gourmet flavor; Parmesan can be replaced with Pecorino Romano if you want a sharper bite.
Pro Tips
1) Dont let moisture ruin it. Squeeze thawed broccoli dry in a towel and pat your cooked chicken so it isnt weeping into the sauce, otherwise the casserole gets soggy fast.
2) Make the topping count. Crush the crackers a bit chunky not powdery, mix thoroughly with the melted butter and press it onto the surface so it sticks, that way you get good crunch instead of a pile of crumbs.
3) Taste and tweak before baking. Condensed soup can be bland or too salty, so add a splash of lemon or a pinch of cayenne or more Dijon if it needs brightness, taste the sauce and adjust salt and pepper first.
4) Save time and plan ahead. You can assemble the whole dish, cover and chill overnight, then bake 10 to 15 minutes longer; leftovers reheat great in the oven or air fryer and the flavor actually improves next day.
Super Easy Chicken Divan Casserole Recipe
I’m sharing my Baked Chicken Divan with broccoli, chicken, cheese and a crunchy topping, plus the simple secret that makes this classic a family favorite you’ll make again and again.
6
servings
645
kcal
Equipment: 1. 9×13 inch baking dish, lightly greased
2. 1 medium and 1 large mixing bowl (sauce + to toss chicken and broccoli)
3. Chef’s knife and cutting board
4. Measuring cups and spoons
5. Cheese grater (for the cheddar and Parmesan)
6. Small bowl and spoon for the cracker topping
7. Rolling pin or small food processor (to crush the crackers)
8. Spatula or wooden spoon to spread the casserole
9. Oven mitts and a cooling rack to let it rest after baking
Ingredients
-
1 pound boneless skinless chicken breasts, cooked and chopped (about 3 cups)
-
4 cups broccoli florets (fresh or frozen)
-
1 (10.5 ounce) can condensed cream of chicken soup
-
1/2 cup mayonnaise
-
1/2 cup sour cream or plain Greek yogurt
-
1 teaspoon Dijon mustard
-
1/2 teaspoon curry powder (optional)
-
2 cups shredded sharp cheddar cheese
-
1/2 cup grated Parmesan cheese
-
1 cup crushed buttery crackers (like Ritz)
-
3 tablespoons unsalted butter, melted
-
1/2 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
1/4 teaspoon garlic powder (optional)
Directions
- Preheat oven to 375 F and lightly grease a 9×13 inch baking dish or similar, set aside.
- Prep the broccoli: if fresh, cut into florets and steam or microwave 3 to 4 minutes till bright green and slightly tender; if frozen, thaw and squeeze out as much water as you can. Dont overcook it, you want a little bite.
- Chop about 1 pound cooked boneless skinless chicken breasts into bite sized pieces, rotisserie chicken works great if you want to save time.
- Make the sauce: in a medium bowl stir together 1 (
- 5 oz) can condensed cream of chicken soup, 1/2 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder (optional) and 1/2 teaspoon curry powder (optional). Fold in 1 1/2 cups shredded sharp cheddar so the sauce is cheesy and smooth.
- Combine chicken and broccoli with the sauce in a large bowl so everything is evenly coated, then spread the mixture into your prepared baking dish.
- Make the crunchy topping: in a small bowl mix 1 cup crushed buttery crackers (Ritz or similar) with 3 tablespoons melted unsalted butter and 1/2 cup grated Parmesan cheese. A quick hack: put crackers in a zip top bag and bash with a rolling pin or pulse in a food processor.
- Sprinkle the remaining 1/2 cup shredded cheddar over the casserole, then evenly scatter the cracker and Parmesan mixture on top. Press lightly so the crumbs stick.
- Bake uncovered for 25 to 30 minutes until the casserole is bubbly and the topping is golden brown. If you want extra crisp, broil 1 to 2 minutes at the end but watch it closely so it doesnt burn.
- Let the casserole rest 5 to 10 minutes before serving so it firms up a bit. Leftovers reheat well, and its even better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 6
- Calories: 645kcal
- Fat: 50.1g
- Saturated Fat: 19.5g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 24g
- Cholesterol: 150mg
- Sodium: 882mg
- Potassium: 415mg
- Carbohydrates: 14.5g
- Fiber: 1.7g
- Sugar: 3.5g
- Protein: 39.8g
- Vitamin A: 900IU
- Vitamin C: 41.5mg
- Calcium: 387mg
- Iron: 2.4mg