Creamy Chicken Broccoli Divan Casserole
This creamy chicken broccoli divan is easy to make, and makes the perfect weeknight supper! This creamy and comforting recipe takes little time to make, it’s ideal for chilly weather and is sure to be a hit!
Ingredients
- 1 22.6 oz can cream of chicken soup
- 1 22.6 oz can cream of mushroom soup
- 2 cups real mayo
- 2 tsp lemon juice
- 1/2 cup white wine you can also use cooking white wine for this recipe!
- 4 cups broccoli fresh or frozen
- 3 cups shredded cooked chicken you can use any cooked chicken for this recipe, I like to season and bake some skinless chicken breasts, then shred them. But you can also use pan-fried chicken breasts, rotisserie chicken, or any kind of leftover cooked chicken you have on hand!
- 1 cup bread crumbs I love to use panko bread crumbs!
- 2 cups shredded sharp cheddar cheese
- rice for serving optional
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl combine, the cream soups, mayo, lemon juice, and white wine, and mix until smooth and creamy. Set aside until ready to use.
- Layer the shredded chicken on the bottom of a 9×13-inch casserole dish. Then Layer the broccoli florets over the chicken.
- Pour the sauce over the chicken and broccoli, and use the back of a spoon to spread it out, doing your best to make sure everything is completely covered in the sauce.
- Sprinkle the bread crumbs over the top, and place the pan into your preheated oven. Bake for 35 minutes.
- While the casserole is baking, prepare your rice according to the package instructions. You can also serve this creamy casserole over cauliflower rice, mashed potatoes, or noodles!
- After 35 minutes, remove the pan from the oven and sprinkle the cheese over the top of the breadcrumbs. Return the pan to the oven and bake for an additional 5 minutes or until the cheese is bubbly and golden brown.
- Serve hot over rice and enjoy!
Notes
Any leftover chicken broccoli divan can be stored in an airtight container in the fridge for up to 5 days. You can also cover the cooled casserole in plastic wrap and pop the whole pan in the fridge to make for easy reheating.
To create an extra creamy sauce for this recipe, add a 1/4-1/2 cup of sour cream to the sauce mixture.
If you like you can use crushed Ritz crackers instead of breadcrumbs for this recipe!
Feel free to use any of your favorite cheeses to top this casserole, mild cheddar, Colby, and parmesan cheese all work great!
Nutrition
Calories: 655kcalCarbohydrates: 14gProtein: 23gFat: 56gSaturated Fat: 13gPolyunsaturated Fat: 26gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 91mgSodium: 696mgPotassium: 326mgFiber: 2gSugar: 2gVitamin A: 615IUVitamin C: 40mgCalcium: 257mgIron: 2mg
Tried this recipe?Let us know how it was!