Description
Meet Chicken Divan — the casserole that’s been making families happy since your grandma was figuring out what to do with leftover chicken. This is peak 1960s comfort food, and honestly? It still absolutely slaps. We’re talking tender chicken and broccoli swimming in a creamy, cheesy sauce that’s basically a warm hug in casserole form, all topped with buttery breadcrumbs that get golden and crispy in the oven.
Sure, it’s not the trendiest dish on the block, but sometimes you need food that feels like home and tastes like someone who loves you made it. This is the kind of meal that converts broccoli haters and makes everyone ask for the recipe. Plus, it’s basically the perfect use for rotisserie chicken, so you’re already ahead of the game.
Ingredients
For the Base:
- 4 cups cooked chicken, shredded or chopped (rotisserie is perfect)
- 4 cups fresh broccoli florets (or 2 bags frozen, thawed)
- 1 cup cooked rice (white or brown, whatever you’ve got)
For the Magic Sauce:
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup mayonnaise (don’t judge, it works)
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 tbsp lemon juice
- 1 tsp curry powder (trust the process)
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Crispy Top:
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tbsp butter, melted
- 1/2 tsp paprika
- Extra cheddar for sprinkling (because why not)
Instructions
Preheat oven to 350°F.
Grease a 9×13 inch baking dish or spray with cooking spray.
If using fresh broccoli, steam it for 3-4 minutes until bright green and slightly tender. If using frozen, just thaw and drain well.
In a large bowl, whisk together cream of mushroom soup, mayo, sour cream, cheddar cheese, lemon juice, curry powder, and garlic powder.
Season with salt and pepper. Taste it — it should be creamy, slightly tangy, and have a subtle curry warmth.
Spread the cooked rice evenly in your prepared baking dish.
Layer the broccoli over the rice.
Top with the shredded chicken.
Pour the creamy sauce over everything, making sure it gets into all the corners.
Use a spoon to gently mix the top layer so everything gets coated.
In a small bowl, mix panko breadcrumbs, Parmesan, melted butter, and paprika.
Sprinkle this mixture evenly over the casserole.
Add a final sprinkle of extra cheddar because life’s too short.
Bake for 25-30 minutes until bubbly around the edges and golden brown on top.
If the top isn’t as golden as you’d like, pop it under the broiler for 2-3 minutes (watch it like a hawk).
Let it rest for 5-10 minutes before serving — it’s molten hot and needs a minute to set up.
Notes
Broccoli prep: Don’t overcook it initially — it’ll finish cooking in the oven. Nobody wants mushy broccoli.
Mayo matters: Use real mayonnaise, not Miracle Whip. The tang and richness are crucial to the sauce.
Curry powder magic: It doesn’t make it taste Indian — it just adds depth and warmth. Don’t skip it.
Make-ahead trick: Assemble everything except the breadcrumb topping, cover, and refrigerate overnight. Add topping and bake when ready.
Leftover rice hack: This is perfect for using up rice that’s been hanging out in your fridge.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~445 kcal
- Fat: ~28g
- Carbohydrates: ~22g
- Protein: ~28g