Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 3 cups steamed broccoli florets
- 1 ½ cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Steam broccoli until tender but still crisp, about 3–4 minutes. Drain well.
- In a large bowl, mix cream of mushroom soup, mayonnaise, sour cream, garlic powder, salt, and pepper until smooth.
- Grease a casserole dish and layer the broccoli on the bottom.
- Add shredded chicken on top of the broccoli.
- Pour the creamy sauce evenly over the chicken and broccoli.
- Sprinkle shredded cheddar cheese over the top.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly on top of the cheese layer.
- Bake for 25–30 minutes until the top is golden brown and bubbly.
- Let cool for 5 minutes before serving.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Swap cream of mushroom soup for homemade cream sauce for a fresher flavor.
- Add a dash of curry powder to the sauce for a spicy twist.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Broccoli Chicken Divan, chicken casserole, creamy chicken divan