Creamy Chicken Divan with Broccoli
Chicken Divan
A comforting chicken and broccoli casserole baked under a creamy cheddar sauce with a crisp buttery topping.
Chicken divan is a classic baked casserole built around tender chicken, broccoli, and a creamy cheese sauce. This version keeps the familiar comfort of the dish while using a simple stovetop sauce instead of relying on canned soup, so the flavor tastes fuller and the texture stays smooth.
Briefly blanching the broccoli before baking helps it stay green and tender without turning watery in the casserole. Cooked chicken keeps the prep practical, whether it comes from roasted chicken, poached chicken breasts, or a plain rotisserie chicken with the skin removed.
The sauce starts with butter, onion, garlic, flour, broth, and milk, then gets rounded out with sour cream, Dijon mustard, cheddar, and a little lemon juice. Those small additions balance the richness and keep the casserole from tasting flat.
A buttery panko topping gives the finished dish crisp edges and a golden surface. Serve chicken divan with rice, egg noodles, or a simple green salad for a complete dinner that reheats well the next day.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
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2
Bring a large pot of salted water to a boil, add the broccoli, and cook for 2 minutes until bright green and barely tender.
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3
Drain the broccoli well, spread it on a clean towel for a minute to remove extra moisture, then arrange it in the baking dish with the cooked chicken.
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4
Melt the butter in a medium saucepan over medium heat, add the onion, and cook for 4 to 5 minutes until softened but not browned.
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5
Stir in the garlic for 30 seconds, then sprinkle in the flour and cook for 1 minute while stirring constantly.
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6
Whisk in the chicken broth a little at a time, then whisk in the milk and simmer for 3 to 4 minutes until the sauce lightly coats a spoon.
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7
Turn the heat to low and stir in the sour cream, Dijon mustard, lemon juice, cheddar, salt, and pepper until the cheese melts into a smooth sauce.
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8
Pour the sauce evenly over the chicken and broccoli, nudging it between the pieces with a spoon.
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9
Mix the panko, Parmesan, and olive oil in a small bowl, then scatter the crumbs over the casserole.
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10
Bake for 25 to 30 minutes, until the sauce bubbles around the edges and the topping is golden brown; rest for 5 minutes before serving.
Ingredients
- Broccoli florets:1 1/2 lb
- Cooked chicken, shredded or diced:3 cups
- Unsalted butter:4 tbsp
- Yellow onion, finely diced:1/2 cup
- Garlic cloves, minced:2
- All-purpose flour:3 tbsp
- Low-sodium chicken broth:1 cup
- Whole milk:1 cup
- Sour cream:1/2 cup
- Dijon mustard:2 tsp
- Lemon juice:1 tbsp
- Shredded sharp cheddar cheese:1 1/2 cups
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Panko breadcrumbs:3/4 cup
- Parmesan cheese, finely grated:1/4 cup
- Olive oil:1 tbsp
Tips & Notes
- Dry the broccoli well after blanching so the sauce stays creamy instead of thin.
- Use freshly shredded cheddar if possible because it melts more smoothly than pre-shredded cheese.
- For a fuller meal, spoon the casserole over steamed rice or buttered egg noodles.
- Leftovers reheat best covered in a 325°F oven until hot, then uncovered for a few minutes to refresh the topping.
