Chicken divan casserole delivers rich, creamy comfort food that’s packed with tender chicken, vibrant broccoli, and a cheesy breadcrumb topping that’s golden and crisp.
This recipe is perfect for busy weeknights or cozy family dinners, bringing together wholesome ingredients in a dish that tastes far more decadent than it actually is.
What makes this the ultimate casserole? From the creamy cheddar sauce infused with nutmeg and paprika to the perfectly poached chicken and crisp-tender broccoli, every bite bursts with flavor and texture.
I’ve refined this dish to ensure it’s both approachable and memorable. Whether you’re looking for an easy chicken divan recipe or planning a comforting meal for loved ones, this casserole will fit the bill beautifully.
My Story Behind This Chicken Divan Casserole
The first time I tasted a chicken divan with broccoli, I was working my way through culinary school. A chef-instructor prepared it as part of a class on classic casseroles, and I was blown away by how something so simple could taste so luxurious.
The creaminess of the sauce, the hearty chicken, and the slight crunch from the breadcrumbs—it was pure magic.
Since then, I’ve tested many variations of this dish to perfect my own homemade chicken and broccoli casserole. I use sharp cheddar for depth, freshly grated Parmesan for balance, and a touch of nutmeg to elevate the béchamel sauce.
These tweaks make this chicken divan with cheddar cheese truly unforgettable. Whether you’re making it for a weeknight or entertaining guests, I promise this will become one of your go-to chicken recipes.
Chicken Divan Casserole Ingredients
- 4 tablespoons olive oil, plus extra for greasing
- 2/3 cup breadcrumbs
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 4 heads broccoli, cut into florets (about 6 cups)
- 2 cups grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- 3 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 1 cup chicken stock
- 1/2 teaspoon paprika
How to Make Chicken Divan Casserole
- Preheat your oven to 350 degrees F and adjust the rack to the top third of the oven. Grease a 9×13-inch baking dish lightly with olive oil and set aside.
- In a medium bowl, stir together the breadcrumbs and 4 tablespoons of olive oil. Add a pinch of kosher salt and freshly ground black pepper, then set aside for topping.
- Place the chicken breasts in a large pot and cover them with water. Add 4 teaspoons of salt, bring the water to a boil, then reduce to a gentle simmer. Poach the chicken for 15-20 minutes or until an instant-read thermometer registers 160 degrees F internally.
- Let the chicken cool slightly before slicing it thinly or shredding it completely. Arrange the cooked chicken evenly in the bottom of the prepared baking dish.
- Blanch the broccoli florets by boiling them in salted water for 3-4 minutes until bright green and slightly tender. Drain and immediately transfer them to an ice bath to preserve their color. Spread the broccoli evenly over the chicken.
- Sprinkle the grated Parmesan cheese over the broccoli and chicken, ensuring full coverage.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 4-5 minutes to eliminate any raw flour taste. Stir in the cayenne and nutmeg for seasoning.
- Gradually whisk in the milk, followed by the shredded cheddar and chicken stock. Continue whisking to create a smooth and thickened sauce, about 5-8 minutes. Pour the sauce evenly over the chicken and broccoli layers.
- Top the casserole with the breadcrumb mixture, ensuring it’s evenly distributed, then sprinkle the paprika over the top for color.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbling and the topping is golden brown.
- Let the casserole cool for 5 minutes before serving. Enjoy!
My Chef Tips for the Best Chicken Divan Casserole
- Go for fresh broccoli: Using fresh broccoli ensures vibrant color and tenderness. Frozen broccoli works in a pinch but may release excess water.
- Choose sharp cheddar: Opt for sharp cheddar cheese for a bold and tangy flavor that cuts through the creaminess.
- Make ahead for convenience: Assemble the casserole a day in advance, refrigerate it overnight, and bake it when ready to serve.
- Freeze for later: This casserole freezes beautifully! Wrap it tightly and store it for up to 1 month. Thaw overnight in the fridge and bake as directed.
- Use a thermometer: Cooking chicken to exactly 160 degrees F ensures tender, juicy results without overcooking.
- Try individual servings: Bake the casserole in ramekins for customized portions—perfect for meal prep!
Chicken Divan Casserole FAQs
Can I use rotisserie chicken?
Yes! Using rotisserie chicken is a time-saving option. Simply shred or chop the chicken and layer it as directed in the recipe.
Is this dish healthy?
While rich and indulgent, you can make it lighter by using reduced-fat cheddar, skim milk, and less butter in the sauce.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I add other vegetables?
Absolutely! Mushrooms, cauliflower, or spinach pair beautifully with the chicken and cheese sauce in this casserole.
Ready to Make This Chicken Divan Casserole?
This recipe for chicken divan casserole is a flavor-packed, comforting crowd-pleaser. Its creamy, cheesy layers and fresh broccoli make it special enough for entertaining yet simple to prepare for weeknights.
What’s your favorite casserole to share with loved ones? Let me know in the comments below! If you try this, tag me on social media—I’d love to see your delicious results.
Chicken Divan Casserole
Ingredients
- 4 tablespoons olive oil, plus extra for greasing
- 2/3 cup breadcrumbs
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 4 heads broccoli, cut into florets (about 6 cups)
- 2 cups grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- 3 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 1 cup chicken stock
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 350 degrees F and adjust the rack to the top third of the oven. Grease a 9×13-inch baking dish lightly with olive oil and set aside.
- In a medium bowl, stir together the breadcrumbs and 4 tablespoons of olive oil. Add a pinch of kosher salt and freshly ground black pepper, then set aside for topping.
- Place the chicken breasts in a large pot and cover them with water. Add 4 teaspoons of salt, bring the water to a boil, then reduce to a gentle simmer. Poach the chicken for 15-20 minutes or until an instant-read thermometer registers 160 degrees F internally.
- Let the chicken cool slightly before slicing it thinly or shredding it completely. Arrange the cooked chicken evenly in the bottom of the prepared baking dish.
- Blanch the broccoli florets by boiling them in salted water for 3-4 minutes until bright green and slightly tender. Drain and immediately transfer them to an ice bath to preserve their color. Spread the broccoli evenly over the chicken.
- Sprinkle the grated Parmesan cheese over the broccoli and chicken, ensuring full coverage.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 4-5 minutes to eliminate any raw flour taste. Stir in the cayenne and nutmeg for seasoning.
- Gradually whisk in the milk, followed by the shredded cheddar and chicken stock. Continue whisking to create a smooth and thickened sauce, about 5-8 minutes. Pour the sauce evenly over the chicken and broccoli layers.
- Top the casserole with the breadcrumb mixture, ensuring it’s evenly distributed, then sprinkle the paprika over the top for color.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbling and the topping is golden brown.
- Let the casserole cool for 5 minutes before serving. Enjoy!
