
Comforting Chicken Divan with tender broccoli, juicy chicken, and a rich, cheesy sauce under a buttery breadcrumb topping. Weeknight-easy, crowd-pleasing.

When I make this, my son always asks for an extra sprinkle of cheese and fights for the crispy corners. I love that I can prep it while the oven preheats, and by the time the table is set, the kitchen smells like a cozy diner. It is reliable, budget-friendly, and consistently gets applause at the table.
My favorite part is the buttery crunch that forms where the cheese meets the breadcrumbs. It is the bite everyone wants. I also love how the broccoli stays bright and tender-crisp, so the dish never feels mushy. This pan has anchored birthday dinners, new-baby drop-offs, and plenty of ordinary Tuesdays, always with clean plates and someone asking for the corner piece.
Let the casserole cool to just warm before covering to prevent condensation from softening the topping. For the fridge, store in the baking dish wrapped tightly or portion into airtight containers; it keeps well up to 4 days. Reheat individual servings in the microwave at 50 to 60 percent power so the sauce warms gently, then finish under the broiler for 1 to 2 minutes to re-crisp the top. For the oven, reheat covered at 325 F for 15 to 20 minutes, uncovering for the final 5 minutes. To freeze, wrap the whole baked casserole tightly in plastic, then foil, or portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Rotisserie chicken is a speedy swap; use about 3 cups shredded and add it with the broccoli to skip the skillet sear. For the soup, cream of mushroom or cream of celery provides a similar body and a slightly earthier flavor. If you prefer a lighter sauce, use light mayonnaise or substitute 2 tablespoons mayonnaise with 2 tablespoons sour cream for extra tang. No Italian breadcrumbs on hand? Use plain and add 1/2 teaspoon Italian seasoning and a pinch of salt. Cheddar can be swapped for Colby Jack or Gruyere; use the same amount. For a gluten-conscious version, use gluten-free condensed soup and gluten-free breadcrumbs, and double-check labels. If you want extra broccoli, add 1 more cup and increase milk by 2 tablespoons to maintain creaminess.
Serve Chicken Divan with a simple green salad dressed in lemon and olive oil to cut the richness, or spoon it over a bed of fluffy white rice for a classic diner-style plate. Buttery egg noodles or garlic mashed potatoes are comforting companions. For a pop of freshness, garnish with parsley and a squeeze of lemon right before serving. When entertaining, pair with roasted carrots or a crisp apple slaw and pass hot sauce at the table for those who like a little kick. A chilled glass of lightly oaked chardonnay or iced tea suits the creamy, savory profile.
Chicken Divan is a mid-20th-century American classic named after the Divan Parisien Restaurant at New York’s Chatham Hotel. It was a glamorous way to serve chicken and broccoli under a luxuriant Mornay-style sauce, tailored to the era’s love of creamy gratins and showy buffets. Over time, home cooks streamlined the method with condensed soup, which delivered that signature velvety texture without a stovetop roux. Today, it remains a nostalgic staple across the United States, frequently appearing at potlucks, church suppers, and weeknight dinner tables, proving that comfort-centric cooking never goes out of style.
In spring, toss in a handful of sliced asparagus or peas with the broccoli for extra green sweetness. In summer, fold in blanched zucchini coins and a touch of lemon zest to brighten the sauce. Fall begs for a sharper cheddar or a Gruyere blend and a pinch of nutmeg to echo cozy flavors. For winter holidays, sprinkle toasted sliced almonds over the crumbs for added texture and serve alongside cranberry relish for a festive note. You can also swap some broccoli for roasted cauliflower to bring roasty depth when the weather cools.
For the smoothest weeknight flow, cube the chicken and chop the broccoli the night before; store them separately in airtight containers. Assemble the casserole fully, cover, and refrigerate up to 24 hours. When baking from cold, add 5 to 10 minutes to the oven time and tent with foil if the top browns too quickly. Portion leftovers into single-serve containers for work lunches and top with a spoonful of extra breadcrumbs right before reheating to restore crunch. Keep a can of condensed soup, a bag of breadcrumbs, and a block of cheddar in your pantry rotation to whip this up on short notice.
At the end of a long day, there is something reassuring about sliding this golden-topped pan from the oven and hearing the soft bubble under the crust. Make it once and you will see why it becomes a weeknight favorite worth keeping in your rotation.
Cut chicken into uniform 2 cm cubes for even cooking and juiciness.
Shred cheddar from a block to avoid anti-caking agents that hinder melting.
Let the sauce simmer briefly with broccoli so florets brighten but stay crisp.
Mix breadcrumbs with melted butter thoroughly to prevent dry patches.
Rest baked casserole 5 minutes to thicken the sauce before scooping.
This nourishing creamy chicken divan bake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Technically you can, but frozen broccoli releases more water. For best results, thaw and pat dry first, or steam for 1 to 2 minutes and drain well before adding to the sauce.
Yes. Substitute about 3 cups shredded cooked chicken and skip the searing step. Add it when you stir in the soup, milk, and mayonnaise.
Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake from cold at 400 F, adding 5 to 10 minutes if needed until hot and bubbly.
Bake first for best texture. Once cooled, wrap tightly and freeze up to 3 months. Thaw overnight and reheat at 325 F until hot.
Shred your own cheese for the best melt, do not overcook the chicken before baking, and rest the casserole 5 minutes so the sauce sets.
This Creamy Chicken Divan Bake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400 F. Warm 1 tablespoon oil in a large skillet over medium heat for 2 to 3 minutes until shimmering.
Add 1 pound cubed chicken and 1/4 cup diced onion. Season with salt, pepper, garlic powder, onion powder, and paprika. Cook, stirring, until chicken is browned and reaches 165 F, 5 to 7 minutes.
Add 4 cups broccoli florets, 1 can (10.5 ounces) condensed cream of chicken soup, 1/2 cup milk, and 1/4 cup mayonnaise. Stir and simmer 4 minutes until broccoli brightens and sauce is glossy.
Transfer mixture to an 8x8-inch or 9x9-inch baking dish. Sprinkle 1 cup shredded cheddar evenly. Mix 1/4 cup Italian breadcrumbs with 2 tablespoons melted butter; scatter on top.
Bake 20 minutes until topping is golden and edges bubble. Rest 5 minutes, garnish with parsley if desired, and serve hot.
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This recipe looks amazing! Can't wait to try it.
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