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Broccoli Chicken Divan


  • 12 ounces broccoli (fresh, cut into bite sized pieces)
  • 1 ½ cups cooked chicken (chopped into small bite sized pieces)
  • ¾ cup cheddar cheese (grated and divided, I used a cheddar gruyere blend)
  •  cup sour cream
  • 10.5 ounces cream of chicken soup
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper (freshly ground)


  • 3 tablespoon panko bread crumbs
  • 3 tablespoon parmesan cheese (finely grated)
  • 1 tablespoon butter (melted)


  • Preheat oven to 400°F.
  • In a 9×9 inch casserole dish, combine all ingredients except for ¼ cup of the shredded cheese and the topping ingredients.
  • In small bowl, combine topping ingredients.
  • Spread remaining shredded cheese and topping mixture evenly over the contents in the casserole dish.
  • Bake in preheated oven for 18-20 minutes until golden brown and heated through.


  • I like my broccoli fairly tender and not soggy, so I use fresh broccoli and don’t pre-cook it. If you prefer soft broccoli, you may steam the fresh or frozen broccoli first before adding to the casserole.
  • Rotisserie chicken works great for this recipe, however I poached some chicken breasts in my instant pot by combining with 1 cup of chicken broth and cooking on high pressure for about 12 minutes.