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Chicken Divan Casserole Recipe

Chicken divan casserole layers tender broccoli and bite-size chicken under a creamy curry-cheddar sauce, with buttery breadcrumbs baked on top. It bakes until bubbling and reaches 165°F in the center.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 bag (24 oz) frozen broccoli florets thawed and drained
  • 3 cups cooked chicken cut into bite-size pieces
For the sauce
  • 2 cans (10.5 oz) condensed cream of chicken soup
  • 1 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp curry powder
  • 2 cups shredded sharp cheddar cheese divided
For the topping
  • 1 cup plain dry breadcrumbs
  • 3 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Spread the broccoli in the baking dish.
  4. Arrange the chicken evenly over the broccoli.
Make the sauce
  1. Whisk the soup, mayonnaise, lemon juice, and curry powder in a medium bowl until smooth.
  2. Stir 1 cup of the cheddar into the sauce.
  3. Spread the sauce evenly over the chicken and broccoli.
Finish and bake
  1. Sprinkle the remaining 1 cup cheddar over the sauce.
  2. Stir the breadcrumbs with the melted butter.
  3. Scatter the breadcrumb mixture over the casserole.
  4. Bake for 35 to 40 minutes, until the casserole is bubbling and the center reaches 165°F.
  5. Rest for 10 minutes before serving.

Notes

For the best topping, scatter the buttered breadcrumbs evenly over the casserole before baking. Refrigerate leftovers for 3 to 4 days; freeze leftovers yes, though the sauce may change texture slightly after thawing. For a gluten-free swap, use gluten-free condensed cream of chicken soup and gluten-free breadcrumbs.