Chicken Divan

Chicken Divan is a creamy casserole brimming with juicy chicken pieces and tender bites of broccoli, baked beneath a topping of crunchy breadcrumbs. This recipe is quick to make with just a few easy ingredients (and no condensed soup!).

If you love this easy chicken casserole recipe, try my chicken cornbread casserole or this creamy poppy seed chicken, too.

Why You’ll Love This Chicken Divan Recipe

Chicken Divan is a creamy casserole recipe made with chicken and broccoli baked in a velvety sauce and topped with cheese and breadcrumbs. This recipe is a family favorite, here’s why you’ll love it, too:

  • Veggie-packed. I updated my mom’s recipe to skip the condensed soup and add a LOT more broccoli. Feel free to adapt the ingredients to suit your family’s tastes.
  • Easy to make. This Chicken Divan recipe can be prepped in minutes. Using a pre-cooked rotisserie chicken makes it even easier! 
  • One casserole dish. Simply combine all of the ingredients in one pan, and bake.
  • Kid-friendly. Chicken Divan is an easy dinner that my kids devour no matter which way I serve it. Spoon it over white rice, brown rice, pasta, or even stuffed in a baked potato!
Close up of chicken divan served in a green stoneware bowl with the rest of the casserole in the background.

Why Is It Called Chicken Divan?

According to good ol’ Wikipedia, Chicken Divan is named after the Divan Parisien Restaurant in New York City, where it was the signature dish in the 20th century. It was a chicken casserole traditionally made with broccoli and Mornay sauce, a type of béchamel. 

Who else was raised by a casserole queen? My mom LOVED Chicken Divan, among other chicken casseroles. If you’re looking for more easy ideas, try my Chicken Cordon Bleu casserole and this easy chicken crescent bake.

Ingredients You’ll Need

These are the easy ingredients you’ll need to make this hearty homemade Chicken Divan. Scroll down to the recipe card below the post for a printable ingredients list.

  • Chicken – You’ll need cooked cubed or shredded chicken. You can use leftover chicken, or buy a rotisserie from the store for extra convenience.
  • Broccoli – You can make Chicken Divan with fresh or frozen broccoli florets. If you’re using frozen, make sure that you thaw and drain the broccoli beforehand. If you’re using fresh, you’ll need to blanch it first, see below.
  • Sour Cream, Mayonnaise, and Heavy Cream – The base for our cream sauce. You can replace sour cream with extra mayo and heavy cream with milk if needed. The sauce just won’t be quite as rich.
  • Chicken Broth and Bouillon – To add flavor to the sauce. I recommend low-sodium chicken broth and the ‘Better Than Bouillon’ chicken base, but bouillon cubes also work.
  • Cheddar Cheese – For the meltiest results, grate the cheese fresh from the block. You can replace cheddar with another melting cheese, like Gruyere, Monterey Jack, or Provolone.
  • Breadcrumbs – You’ll combine breadcrumbs with butter to make a crunchy casserole topping. You can replace the breadcrumbs with crushed Ritz crackers if you’d like.

Can I Use Fresh Broccoli Instead of Frozen?

Yes, you can make Chicken Divan with fresh broccoli if you’d prefer. You’ll need to lightly blanch fresh broccoli in boiling water before you add it to the casserole. Blanching tenderizes the florets and takes away some of their raw, bitter taste.

To blanch broccoli florets, bring a large pot of water to a boil. Fill a separate bowl with ice water. Add the broccoli to the boiling water and let it cook for 2-3 minutes until it’s tender-crisp and bright green. Immediately remove the broccoli from the pot and give it a cold plunge in the ice water. Once it’s cool, drain and pat the florets dry.

How to Make Chicken Divan

This creamy chicken casserole recipe comes together in a handful of steps. It’s perfect for weeknights! Check out an overview here, and scroll to the recipe card for printable recipe directions.

  • Combine the chicken and broccoli. First, stir the chicken with the broccoli and spread the mixture into the bottom of a greased casserole dish.
  • Make the sauce. Whisk together the sour cream, mayo, heavy cream, broth, bouillon, and a bit of pepper. Pour the cream sauce over the chicken and broccoli.
  • Add toppings. Sprinkle over the grated cheese. In a bowl, whisk together breadcrumbs with butter and salt, and add the breadcrumb mixture over the cheese.
  • Bake. Bake the Chicken Divan at 350ºF for 25-30 minutes, until the breadcrumbs are toasted and the cheese is bubbly.
Close up of chicken divan in a casserole dish with a serving spoon.

Recipe Tips and Variations

These are my top tips and easy variations for this Chicken Divan recipe:

  • Substitute the broccoli. Technically, it won’t be Chicken Divan, but you can swap out broccoli for cauliflower, green beans, or Brussels sprouts. Another option is to replace the vegetables with cooked rice.
  • Make the casserole ahead. Chicken Divan is a great recipe to prepare in advance and bake the following day. See the section below for details.
  • For an extra crispy topping, mix in some panko crumbs or crushed crackers.
  • Vegetarian. For a meatless variation of this easy casserole, try my broccoli cheese casserole. The ingredients are very similar, minus the chicken pieces.
  • More veggies. Add in diced celery, onions, and carrots for even more flavor.
Close up of chicken divan served in a green stoneware bowl with the rest of the casserole in the background.

What to Serve With Chicken Divan

I love serving Chicken Divan over a bed of fluffy white rice, butter rice, or pasta. It’s also delicious with a baked potato! As a vegetable side, pair this cheesy chicken casserole with air fryer asparagus or roasted carrots, and soft skillet biscuits for sopping up the extra sauce.

Close up of chicken divan in a casserole dish with a serving spoon.

Can I Make This Casserole Ahead?

Yes! You can assemble the casserole as directed and then cover and refrigerate it for up to 2 days. I recommend leaving off the breadcrumb topping until you’re ready to bake (this way it won’t become soggy). If you’re baking Chicken Divan cold from the fridge, you’ll need to add an extra 15 minutes of baking time under foil.

How to Store Leftover Chicken Divan

  • Refrigerate. Store leftovers airtight in the fridge for up to 3 days.
  • Reheat. To reheat Chicken Divan, warm portions in the microwave or the oven until the casserole is hot throughout.
  • Freeze. The baked casserole can be stored airtight and frozen for up to 3 months. Defrost the casserole in the fridge overnight before reheating.

More Chicken Dinner Recipes

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Close up of chicken divan in a casserole dish with a serving spoon.

Chicken Divan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: serves 6
  • Category: Chicken
  • Method: Baking
  • Cuisine: Dinner


Chicken divan is a classic casserole recipe brimming with juicy chicken pieces, tender broccoli, and rich cream sauce baked beneath a topping of crunchy breadcrumbs.


  • 4 cups cubed, or shredded chicken, cooked
  • 2432 ounces frozen broccoli florets, thawed
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup heavy cream
  • 1/4 cup chicken broth
  • 2 teaspoons chicken bouillon, I prefer ‘Better Than Bouillon’ or use 2 bouillon cubes
  • 1 teaspoon fresh ground pepper
  • 1 cup grated cheddar cheese
  • 2 tablespoons butter, melted
  • 1/4 teaspoon kosher salt
  • 3/4 cup plain breadcrumbs


  1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
  2. In a large bowl combine the chicken and broccoli evenly. Place the mixture into the prepared pan.
  3. In a medium bowl whisk together the sour cream, mayonnaise, heavy cream, chicken broth, bouillon, and pepper. Pour the sour cream mixture evenly on top of the chicken and broccoli.
  4. Sprinkle the cheese evenly on top.
  5. In a medium bowl combine the butter, salt, and breadcrumbs. Evenly sprinkle the breadcrumbs on top of the cheese layer.
  6. Bake for 25-30 minutes until warmed through and toasted on top.
  7. Serve warm.


You can serve this Chicken Divan over rice, pasta, or on its own. You can even stuff the mixture into a baked potato!

Store airtight in the refrigerator for up to 3 days.


  • Serving Size:
  • Calories: 555
  • Sugar: 3.7 g
  • Sodium: 497.5 mg
  • Fat: 37.6 g
  • Carbohydrates: 17.1 g
  • Protein: 37.9 g
  • Cholesterol: 145.3 mg

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35 comments on “Chicken Divan”

  1. I improvised with frozen carrots, peas, green beans, and corn. Used left over rosemary bread grated and toasted in butter with a few crackers to fill it out. It was sensational. I look forward to following the recipe and using fresh blanched broccoli, but this will be a stable in my house.

  2. This recipe is not a typical chicken divan recipe. It wasn’t bad but it was not very good either. Our family did not care for the mayonnaise / sour cream mixture and will not make this recipe again. We also used blanched broccoli and the bottom was watery which made the sour cream mixture clumpy, not smooth and blended. It really takes no time at all to make a classic cream sauce and add broth and sherry for the liquid. I will stick with a classic recipe and create Alfredo type variations instead.

  3. Yum! Love that it didn’t have condensed soup in it. Used a bunch of fresh blanched broccoli. Upped the broth to 1/3 cup. Added some red pepper flakes.
    Will mix in cheese next time. Didn’t like it just on top. And used seasoned Panko for the topping mixture.

  4. You say you use ‘raw’ chicken in the recipe, but in your pictures showing the prep your chicken is definitely cooked. The recipe says ‘diced or shredded’ and as someone said you can’t shred raw chicken. I question if 25-30 minutes would be a long enough cooking time if you’re using raw chicken, especially if you’re using thighs. I make chicken divan often but never with raw chicken.

  5. Kassie Ogden

    I just made this recipe last night. I cooked and added 2 cups brown rice to the casserole because I love one dish meals. The rice was an awesome addition. The broccoli (I used fresh from the refrigerator) was still raw and crunchy. You should definitely at least par-cook the broccoli first. I also didn’t do the breadcrumb topping. I just doubled the cheese from one cup to 2 cups and put 1 cup in the sauce and sprinkled 1 cup on top. YUM.

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