Treat yourself to cozy comfort with this easy Chicken Divan casserole. Tender chicken and broccoli are layered under a creamy, flavorful sauce and finished with melted cheddar cheese. It’s a straightforward, satisfying dish for weeknights or casual gatherings.
Where did this Chicken Divan recipe come from?
There are several stories about the origins of Chicken Divan. One account credits the dish to the Divan Parisien restaurant at the Chatham Hotel in New York City, but the classic “original” Chicken Divan is often quite different from the quick casserole version many of us make today. The recipe shared here comes from my family recipe box in my mother’s handwriting and credits my sister. I’ve adapted it slightly, blending that family version with a larger camp-style chicken-and-broccoli casserole I used to prepare for groups. The result is a family-friendly size that’s easy to make at home.
This version uses a simple, creamy sauce built around canned cream of mushroom soup for convenience, but it still delivers comforting flavor—perfect for using leftover cooked chicken or a batch of oven-roasted breasts.
Why you’ll like this Chicken Divan with broccoli
- Quick and easy to assemble – Once the chicken and broccoli are prepared, layering and baking take very little time.
- Great for using leftovers – This casserole is an excellent way to repurpose cooked chicken.
- Creamy, comforting sauce – The mushroom soup-based sauce with a touch of lemon and curry adds warmth and depth.
- Serve over rice for a complete comfort-food meal that stretches to feed a family.
Ingredients for Curried Chicken Divan Casserole
Below are the main ingredients used in this easy curried Chicken Divan. Exact quantities and baking directions are in the recipe card further down.
- Cooked, boneless, skinless chicken breasts, cut into large chunks
- Frozen or fresh broccoli, partially cooked (par-cooked until just crisp-tender)
- 1 can cream of mushroom soup
- Mayonnaise or Miracle Whip
- Lemon juice (a small splash brightens the sauce)
- Curry powder (a little goes a long way)
- Shredded cheddar cheese for topping
Step-by-step overview
This casserole comes together in a few simple steps: steam the broccoli until just tender, layer diced cooked chicken in a baking dish, add the broccoli, pour over the seasoned cream-of-mushroom sauce, top with cheese, and bake until hot and bubbly. Below you’ll find a clear recipe block with exact measurements and timings.
How to portion, cook, and freeze this recipe
This Chicken Divan casserole is ideal for make-ahead meals and freezing:
Cooking for two: Halve the recipe and bake in a smaller pan, or assemble it in two smaller dishes so one can be frozen or refrigerated for later.
Freezing ahead: Assemble the casserole fully but do not bake. Cover tightly with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking for best results.
Baking from frozen: If you bake straight from frozen, remove the plastic wrap, cover with foil, and bake at 350°F (about 175°C) until heated through—roughly 50–60 minutes—then uncover for the last 10–15 minutes to brown the cheese.
Grandma Rita’s kitchen tips
This is one of my favorite make-ahead casseroles. If you’re batch-cooking for the freezer, prepare a batch of roasted or poached chicken breasts, cool and dice them, and keep them ready to drop into casseroles, soups, and salads throughout the week.
What to serve with this chicken broccoli casserole
- Rice is a classic and pairs perfectly with the saucy casserole—baked rice or stovetop rice both work well.
- Potatoes—mashed, boiled, baked, or smashed potatoes—make a hearty side.
- A crisp green salad, such as a spinach salad with a light vinaigrette or poppy seed dressing, balances the richness.
- Warm dinner rolls or biscuits help soak up any extra sauce and are always welcome on the plate.
FAQ — common questions
Can I use fresh broccoli instead of frozen?
Yes. Fresh broccoli works fine—just par-cook it until crisp-tender and drain it well so the casserole doesn’t become watery.
What can I substitute if I don’t have curry powder?
If you don’t have curry powder, a small pinch of ground cumin and paprika or a mild garam masala can provide a similar warm note. Use sparingly and taste the sauce before baking.
How do I freeze leftover curried chicken casserole?
Allow the casserole to cool completely, transfer leftovers to an airtight container, wrap tightly with plastic and foil, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Other yummy casserole ideas
- Turkey tetrazzini with cream of mushroom soup (can be adapted with chicken)
- Baked feta chicken pasta — a quick, creamy pasta bake
- Pasta-based turkey or chicken casseroles for using leftovers
- Biscuit cheeseburger casserole — a family favorite
- Potato pizza casserole — versatile for oven or slow cooker
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Chicken Divan Casserole (Chicken Broccoli Casserole) — Recipe
Yield: 6 servings
Prep time: 10 minutes
Cook time: 1 hour (includes baking)
Total time: About 1 hour 10 minutes
Ingredients
- 5 cooked boneless, skinless chicken breasts, cut into large chunks (about 3 cups cooked, diced)
- 2 (10 oz) packages frozen broccoli (about 3 cups cooked) or an equivalent amount of fresh broccoli, par-cooked
- 1 (10–11 oz) can cream of mushroom soup
- 1/2 cup mayonnaise or Miracle Whip
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1 cup shredded cheddar cheese
Instructions
- Steam the broccoli until just crisp-tender. Do not overcook. Drain in a colander and rinse under cold water to stop cooking.
- Preheat oven to 350°F (175°C). Layer the diced cooked chicken in the bottom of a 9×13-inch baking dish. Spread the par-cooked broccoli evenly over the chicken.
- In a medium bowl, stir together the cream of mushroom soup, mayonnaise (or Miracle Whip), lemon juice, and curry powder until smooth and well combined.
- Pour the sauce evenly over the broccoli and chicken.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake at 350°F for about 30 minutes, or until the casserole is hot and bubbly and the cheese is melted and slightly golden at the edges. Serve warm, optionally over rice.
Tip: If you plan to freeze, assemble the casserole but do not bake. Wrap tightly and freeze; thaw overnight in the refrigerator before baking.