Chicken Divan
A comforting casserole featuring tender chicken and broccoli in a creamy, cheesy sauce, topped with crunchy breadcrumbs.
Equipment
- 9x13-inch Casserole Dish
- Mixing Bowl
- Large Pot
Ingredients
- 1 lb. broccoli chopped
- 2 cups cooked chicken cubed
- 10.75 oz. condensed cream of chicken soup (1 can)
- 1/2 cup sour cream
- 1.5 cups cheddar cheese shredded
- 1/3 cup milk
- 1/4 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
- 1/4 cup breadcrumbs (Panko works best)
- 1 Tbsp. butter
Instructions
- Preheat oven to 450°F. Boil broccoli for 3-5 minutes until tender-crisp, then drain.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, 1 cup cheddar cheese, milk, salt, and pepper. Mix until well combined. Gently fold in broccoli.
- Transfer mixture to a 9x13-inch casserole dish. Sprinkle remaining cheddar cheese on top.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole.
- Bake for 20 minutes until cheese is melted and topping is golden.
- Remove from oven and let cool for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in the oven or microwave.