Chicken Divan Recipe
Chicken and broccoli in a rich sauce, topped with breadcrumbs, make this warm, creamy chicken divan—a flavorful, easy family favorite!
Servings: 8
Ingredients
- 2 pounds boneless skinless chicken breast diced
- 3 cups frozen broccoli
- 1 cup diced white onion
- 1 cup diced celery
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ cup garlic powder
- ¾ cup onion powder
- 1 14 ounce can cream of chicken soup
- 2 ½ cups shredded cheddar cheese divided
- ¼ cup salted butter
- ¾ cup panko bread crumbs
Instructions
- Preheat the oven to 350°F.
- Coat a large pan in butter, oil, or nonstick cooking spray. Add your chicken, broccoli, onion, celery, salt, pepper, garlic powder, and onion powder. Cook the ingredients over medium heat for about 7-10 minutes, or until the chicken is cooked through all the way.
- Add the cream of chicken soup and half of the cheddar cheese. Fold the mixture together and continue cooking over medium heat until the cheese is completely melted.
- Transfer the chicken mixture to a 9x13 inch baking dish and top it with the remaining cheese. Melt the butter in the microwave and then use a fork to fold in the breadcrumbs. Sprinkle the breadcrumb mixture over the cheese.
- Bake your chicken divan in the oven for 30 minutes, or until the dish is bubbly and the breadcrumbs begin to brown.
- Serve over cooked white rice and enjoy!
Notes
- You can serve your chicken divan straight from the oven or let it sit on the counter for 10-15 minutes so that it sets back up a little bit. Much like lasagna, this dish will thicken as it cools.
- If you have fresh broccoli then you can use that instead. Make sure you have about 3 cups of broccoli after it is cut into florets.
- You can store your leftover chicken divan in the fridge for up to a week. Reheat a serving of your leftovers in the microwave safe bowl covered with a paper plate or towel. Start with 40 seconds and then stir the leftovers. Continue cooking for 20 seconds at a time until the leftovers are warm.
- 1 cup of diced onion is the equivalent of about ½ of a large onion. 1 cup of diced celery is the equivalent of 2 large stalks of celery.
- For some extra flavor in your topping, try using Italian seasoned panko breadcrumbs instead of regular panko breadcrumbs.
Nutrition
Calories: 444kcal | Carbohydrates: 26g | Protein: 38g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 779mg | Potassium: 920mg | Fiber: 4g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 40mg | Calcium: 315mg | Iron: 2mg
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