Chicken Divan Casserole
A comforting, creamy chicken casserole with tender broccoli, gentle spices, and a velvety sauce that bakes into a satisfying weeknight staple. This Chicken Divan Casserole keeps its flavors simple and approachable, perfect for busy homes seeking a classic dish that delivers on taste without fuss.
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups broccoli florets
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 cup crushed crackers or breadcrumbs
- 1 tablespoon butter, melted (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain and set aside. If you prefer a softer texture, you can skip this step and use raw broccoli, but blanching helps keep some bite.
- In a mixing bowl, whisk together the condensed soup, milk, mayonnaise, lemon juice, thyme, and pepper until smooth. This is your creamy base.
- Stir in the shredded chicken and broccoli until evenly coated with the sauce.
- Spread the mixture into a lightly greased 2-quart casserole dish or similar baking dish.
- Top with the shredded cheese, then sprinkle the crushed crackers or breadcrumbs over the top. Drizzle the melted butter over the crumbs to help them turn golden.
- Bake in the preheated oven for about 25–30 minutes, until the sauce is bubbling and the top is lightly browned.
- If you like a crisper top, broil for 1–2 minutes at the end, watching carefully to prevent burning.