Chicken Divan
This classic Chicken Divan brings together tender chicken and broccoli in a creamy sauce, topped with golden breadcrumbs and melted cheese. Baked in one pan until bubbly and delicious, it's an easy comfort meal the whole family will love.
Servings 6 servings
Calories 315kcal
Equipment
Ingredients
- 3 cups cooked chicken (cut into strips)
- 5 cups broccoli (cut into florets, about one pound)
- 10.5 ounces cream of broccoli soup (1 can, condensed)
- 1/2 cup milk
- 1/2 cup shredded gruyere cheese
- 1/2 cup cheddar cheese (sharp)
- 1 tablespoon cognac (optional)
- 1/4 teaspoon chipotle powder
- 3 tablespoons butter (melted)
- 1/4 cup Panko breadcrumbs (or regular Italian breadcrumbs)
Instructions
- Preheat the oven to 400 F, and get a casserole dish, and mixing bowl.
- Place the broccoli in a steamer (or in a pot with an inch of water) and steam for 5 minutes. You want the broccoli to be bright green and undercooked.5 cups broccoli
- Lay the broccoli in the bottom of the casserole dish. Add the cut chicken on the broccoli.3 cups cooked chicken
- Open the can of cream of broccoli soup and transfer it to the mixing bowl. Add the milk, cognac, chipotle powder, and cheese. (If you want a lot of sauce in your chicken divan, use two cans of soup.) I prefer it as written.10.5 ounces cream of broccoli soup, 1/2 cup milk, 1/2 cup shredded gruyere cheese, 1 tablespoon cognac, 1/4 teaspoon chipotle powder, 1/2 cup cheddar cheese
- Spread the soup mixture evenly over the chicken and broccoli. In a small saucepan, melt the butter and dribble it on the soup mixture. Sprinkle the breadcrumbs over the butter.3 tablespoons butter, 1/4 cup Panko breadcrumbs
- Bake for 15 - 20 minutes. Check after 15 minutes. The divan should be bubbly and lightly browned.
- Serve and enjoy.
Notes
Helpful tips
- Steam the broccoli until it's slightly tender but still firm. Five minutes is perfect for that bright green, crisp-tender texture. Over-steaming will make it mushy once it bakes.
- Use cooked chicken that's still moist. If you're working with leftovers, add a splash of chicken broth to keep them from drying out. I used chicken breasts I'd saved from making my whole chicken soup.
- Make sure your soup mixture isn't too thick before baking. The half cup of milk should loosen it up, but add more if needed to keep the sauce creamy. If you love a really saucy Chicken Divan, use two cans of cream of broccoli soup and double the milk.
- Grate your own cheese if you can. Pre-grated cheese has anti-caking agents that can mess with how smoothly it melts. Freshly grated cheese gives you that even, creamy melt.
- Good-quality breadcrumbs make a difference in both texture and flavor. Sprinkling panko over melted butter keeps the topping crunchy without drying it out.
- Start checking around the 15-minute mark. You're looking for a golden-brown top and bubbling sauce. Every oven runs a little differently, so adjust the time as needed.
- Feel free to adjust the seasoning to your taste. Want more heat? Add extra chipotle powder. Prefer a herby note? Toss in some thyme or parsley.
- Use high-quality ingredients, especially for the cheese and cream of broccoli soup. It really does make a difference.
- I don't add any salt to this recipe since the canned soup and cheese already have plenty.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 8g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 290mg | Potassium: 451mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 65mg | Calcium: 254mg | Iron: 2mg