Chicken Divan Casserole

Let’s be honest—comfort food doesn’t get much better than a bubbling hot casserole straight from the oven. This Chicken Divan Casserole combines tender broccoli, juicy chicken, and a creamy sauce all topped with a golden, buttery crumb topping that will make your taste buds do a happy dance!

What makes this casserole truly special is how the sharp cheddar cheese melts into the creamy sauce, creating pockets of gooey goodness between the broccoli florets and chicken chunks. The contrast between the crispy, buttery topping and the velvety filling underneath is nothing short of magical. Plus, it comes together in just 40 minutes—perfect for those busy weeknights when you need comfort food STAT.

Ingredients

• 1 pound chopped fresh broccoli
• 1 ½ cups cubed, cooked chicken meat
• 1 (10.5 ounce) can condensed cream of broccoli soup
• ⅓ cup milk
• ½ cup shredded Cheddar cheese
• 2 tablespoons dried bread crumbs
• 1 tablespoon butter, melted

Steps

1. Preheat the oven to 450°F (230°C). Position a rack in the center of the oven to ensure even heating throughout the casserole.
2. Place broccoli in a saucepan with enough water to cover completely. Bring to a boil over medium-high heat and cook until the broccoli is fork-tender but still bright green, about 5 minutes. Be careful not to overcook—mushy broccoli will make your casserole watery. Test by piercing with a fork; there should be slight resistance but the fork should go through.
3. Drain the broccoli thoroughly in a colander, giving it a gentle shake to remove excess moisture. For extra insurance against a watery casserole, you can pat the broccoli dry with paper towels.
4. Arrange the cooked broccoli in an even layer in a 9-inch pie plate, making sure to distribute it evenly for consistent texture in every bite. Top with the cubed chicken, ensuring an even distribution.
5. In a medium bowl, thoroughly mix the condensed soup and milk until smooth and no lumps remain. This creates the creamy base of your casserole. Pour this mixture evenly over the chicken layer, using a spatula to ensure complete coverage.
6. Sprinkle the shredded Cheddar cheese evenly over the top. The cheese will form a delicious melty layer between the filling and the crispy topping.
7. In a small bowl, combine the melted butter with the bread crumbs, mixing until all crumbs are moistened. This is what creates that irresistible golden crust. Evenly distribute this mixture over the cheese layer.
8. Bake in the preheated oven until the casserole is bubbling around the edges and the top is golden brown, about 15-18 minutes. You’ll know it’s done when you can see the sauce bubbling up at the sides and the breadcrumb topping has turned a rich golden color.

Smart Swaps

• Use panko bread crumbs instead of regular bread crumbs for an extra crispy topping
• Substitute cream of chicken soup for cream of broccoli (1:1 ratio) if that’s what you have on hand
• Try rotisserie chicken instead of plain cooked chicken for a flavor boost
• Replace cheddar with Gruyère cheese (same amount) for a more sophisticated flavor profile

Make It Diabetes-Friendly

• Use reduced-fat cream of broccoli soup to cut approximately 30 calories and 3g fat per serving
• Replace regular milk with unsweetened almond milk (same amount) to reduce carbs by about 6g per serving
• Increase the broccoli to 1.5 pounds and reduce chicken to 1 cup to lower the overall glycemic impact
• Use whole grain bread crumbs instead of regular bread crumbs for added fiber (helps slow sugar absorption)
• Consider serving with a side salad dressed with olive oil and vinegar instead of a starchy side to keep the overall meal’s glycemic load lower

Pro Tips

• For the best texture, don’t freeze this casserole before baking—the broccoli can become mushy and the sauce may separate
• Let the casserole rest for 5 minutes after baking to allow the sauce to set slightly before serving
• If you prefer a more substantial casserole, add 1 cup of cooked rice to the bottom of the dish before adding the broccoli layer
• For extra flavor, add 1/4 teaspoon of garlic powder and 1/8 teaspoon of nutmeg to the soup mixture