The Best Chicken Divan Ever
Indulge in the ultimate comfort food with "The Best Chicken Divan Ever," a creamy, cheesy casserole that’s packed with tender chicken, vibrant broccoli, and a buttery, golden breadcrumb topping. This easy-to-make recipe combines hearty ingredients like cream of chicken soup, sour cream, and shredded cheddar cheese for a luscious, flavor-packed base, while a touch of garlic and onion powder adds savory depth. The panko crumb topping, enriched with melted butter, bakes to crispy perfection, creating a delightful contrast to the creamy layers below. Ready in just under an hour, this classic chicken divan is perfect for family dinners, potlucks, or whenever you crave a dish that feels like a warm hug. Serve over fluffy white rice for a complete and satisfying meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds boneless skinless chicken breasts
- 4 cups broccoli florets
- 2 cups cream of chicken soup
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded cheddar cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 cups white rice (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Season the chicken breasts with salt and pepper, then cook them in a skillet over medium heat until fully cooked (internal temperature of 165°F, approximately 6-7 minutes per side). Once cooled slightly, chop the chicken into bite-sized pieces.
In a large bowl, combine the cream of chicken soup, sour cream, mayonnaise, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
In a 9x13-inch baking dish, layer the cooked broccoli florets and chopped chicken evenly.
Pour the creamy mixture over the broccoli and chicken, spreading it evenly with a spatula.
In a small bowl, mix the panko breadcrumbs with melted butter until coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden-brown.
Let the casserole sit for 5 minutes before serving. Serve over white rice if desired.
Nutrition Facts
Calories |
6148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.8 g | 493% | |
| Saturated Fat | 134.4 g | 672% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1510 mg | 503% | |
| Sodium | 7801 mg | 339% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 37.1 g | ||
| Protein | 407.5 g | 815% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 3068 mg | 236% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3042 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
