This Chicken Divan recipe is a simple and quick to make casserole that works well for a family dinner or a church potluck. To keep it extra easy, use leftover chicken or a rotisserie chicken to speed up the preparation!
If you want to make this a fairly low carb dish, you can substitute more Parmesan instead of the bread crumb topping. Then the only carbs are coming from 1 can of cream of chicken soup, which is pretty minimal for an entire 9×13 casserole.
- ½ cup Panko or regular bread crumbs
- ½ cup grated Parmesan cheese
- 3 tablespoons melted butter
- 6 cups shredded cooked chicken
- 3 cups small fresh broccoli florets, parboiled just until tender
- 1 cup chicken broth
- 1 cup mayonnaise
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 tablespoon lemon juice
- 2 cups sharp cheddar (divided)
- ½ teaspoon paprika
- Salt & pepper to taste
Preheat oven to 375 degrees F.
Grease 9×13 baking dish with cooking spray or butter.
In small bowl, combine Panko crumbs and Parmesan with melted butter and set aside.
Place the shredded chicken in a greased baking dish.
Layer broccoli on top of chicken.
Sprinkle with salt & pepper.
In medium bowl, combine chicken broth, mayo, sour cream, soup, lemon juice, 1 cup cheddar cheese, salt & pepper.
Pour sauce over chicken & broccoli
Top with bread crumb mixture, remaining cheddar cheese and a sprinkle paprika over the top.
Cover the dish with foil and bake 25 minutes.
Remove the foil and bake until the top is golden and the casserole is bubbling about 15 minutes.
Let casserole set for about 10 minutes before serving to firm up.