Chicken Divan
Submitted by devora
Classic Chicken Divan casserole with broccoli, creamy soup sauce, melted Velveeta, and buttery breadcrumb topping. Freezer-friendly and ready in 45 minutes for the easiest weeknight comfort meal.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minChicken Divan has been a weeknight hero in American kitchens since the 1950s, and this version stays true to everything that made it a classic.
Broccoli lines the bottom of the dish, cubed chicken goes on top, and a rich sauce of cream of chicken soup, mayo, lemon juice, and a splash of sherry gets poured over everything.
Velveeta melts into a gooey blanket on top, and buttered breadcrumbs add the golden crunch that makes every bite sing.
The best part? You can assemble the whole thing and freeze it before baking, so future-you gets a homemade dinner with zero effort.
Variations
- Use sharp cheddar instead of Velveeta for a more grown-up flavor
- Swap broccoli for cauliflower or a mix of both
- Add a layer of cooked rice on the bottom to make it a complete one-dish meal
Kitchen Tips
- Drain the broccoli well so the bottom of the casserole doesn’t get soggy
- If freezing, thaw overnight in the fridge and add 10 to 15 extra minutes of bake time
- Tent with foil if the breadcrumbs are browning too fast; you want them golden, not burnt
Ingredients
Directions
Cook broccoli as on package Drain, arrange in greased 11½ x 7½ x 1½ baking dish . Place chicken on top of broccoli.
Cook soup, mayo, lemon juice in pan, add sherry and pour over chicken.
CAN FREEZE AT THIS POINT
Sprinkle velveeta on top.
Take bread crumbs and toss in butter.
Sprinkle crumbs on top of cheese.
Bake at 350℉ (180℃) for 30 minutes.
Check at 15 to 20 minutes.
If browning rapidly, cover.
Can add more chicken or broccoli, there is plenty of sauce.
Enjoy.
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