Chicken Divan

creamy, comforting casserole
5 from 3 votes
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Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Servings 8



  • 2 cups chopped fresh broccoli crowns (or frozen)
  • 4 chicken breasts (or 8 tenders or 1 rotisserie chicken)
  • 1 cup shredded carrots
  • 2 celery ribs
  • 1 small onion
  • 1 can cream of celery soup (or mushroom)
  • 1 can cream of chicken soup
  • 1/2 cup mayonnaise
  • 1 tsp lemon juice
  • 2 T white wine
  • 1/2 tsp curry powder
  • 1 cup panko breadcrumbs (or regular breadcrumbs or crushed crackers)
  • 2 T melted butter
  • 1 cup grated cheddar cheese
  • salt & pepper to taste


  • If cooking right away, preheat over to 350.
  • If not using a pre-cooked rotisserie chicken (or leftover chicken), cook chicken in a skillet until no longer pink.
  • While chicken cooks, steam fresh broccoli for 5 minutes until slightly softened
  • finely chop onion, celery, and carrots (if not already shredded)
  • Once chicken is cooked, remove from pan and set aside to cool. Add onion, celery, and carrot to the pan with a little olive oil and cook until soft.
  • Shred chicken with a fork.
  • Add the following ingredients directly to a large baking dish - chicken, soup, mayo, all veggies, lemon juice, white wine, and curry powder. Mix with a spoon and evenly distribute through the pan, smooth with back of the spoon.
  • melt butter and stir in bread crumbs. Sprinkle evenly over casserole. Sprinkle 1 cup cheese on top.
  • Bake for 30 minutes or until hot and bubbly and cheese is melted.
  • Serve over rice or noodles.
Keyword casserole, chicken