Broccoli Chicken Divan is the casserole I reach for when dinner needs to be warm, creamy, and easy to serve. It’s got everything going for it: tender chicken, broccoli that still feels fresh, and a cheesy sauce that turns bubbly and golden in the oven.
This isn’t the kind of Divan that tastes like it came straight from a can. The sauce has real flavor. Onion and garlic. A little tang from sour cream. A small squeeze of lemon that keeps the whole dish from tasting heavy. That one tiny step makes a bigger difference than you’d think.
And let’s talk texture. Because this is where Chicken Divan can go wrong fast. Overcooked broccoli turns soft and sad. Watery broccoli makes the sauce thin. Dry chicken makes the whole casserole feel like leftovers on purpose. Not here. We fix those things before the dish even hits the oven.
If you’ve got a rotisserie chicken and a head of broccoli, you’re already halfway there. If you’ve got leftover chicken from last night, even better. This recipe is built for real life.
What makes this version better
A lot of Broccoli Chicken Divan recipes are “dump and bake.” It works. Sort of. But the flavor can be flat, and the texture can be all over the place.
This one keeps things simple while still tasting like you meant it.
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The broccoli stays bright. A quick steam (or blanch) keeps it crisp-tender, not mushy.
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The sauce is thick and creamy, not runny. A quick roux does the job without fuss.
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It has a little zip. Sour cream + Dijon + lemon bring balance, not sharpness.
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It reheats well. Great for leftovers and meal prep.
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You can dress it up or keep it classic. Breadcrumb topping, extra cheese, mushrooms, rice mixed in… it all works.
Ingredients
Here I explain the best ingredients for this broccoli chicken divan recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Chicken
Cooked chicken – Shredded rotisserie chicken is the fastest option and stays tender. You can also bake or poach chicken breasts, or use leftover grilled chicken thighs. If the chicken is heavily seasoned, go lighter on the salt in the sauce at first, then adjust after you taste it.
Best cut to cook from scratch – Chicken thighs stay juicy and forgiving. Chicken breasts work too, just don’t overcook them.
Broccoli
Fresh broccoli florets – Fresh broccoli gives you the best texture. Cut it into bite-sized florets so it cooks evenly and scoops easily.
Frozen broccoli – Totally fine, but you need to thaw it first and squeeze out extra water. Frozen broccoli carries a lot of moisture. That moisture ends up in your sauce if you don’t deal with it.
The creamy sauce
Butter – The flavor base for the sauce and the start of the roux.
All-purpose flour – Thickens the sauce. If you need gluten free, use cornstarch (details below).
Onion + garlic – This is what keeps the casserole from tasting bland. A few minutes of sautéing gives the sauce real depth.
Chicken broth – Adds savory flavor and keeps the sauce from tasting like plain dairy.
Milk or half-and-half – Milk keeps it lighter, half-and-half makes it richer. Whole milk is a great middle ground.
Sour cream – Classic Divan ingredient. Adds tang and a silky finish.
Dijon mustard – Not enough to shout “mustard.” Just enough to make the sauce taste more complete.
Lemon juice – Brightens the sauce and keeps the casserole from feeling heavy.
Salt + black pepper – Season the sauce well. Chicken and broccoli are mild. They need help.
Nutmeg (optional) – A pinch adds a warm, subtle background flavor. Optional, but nice.
The topping
Sharp cheddar cheese – Strong flavor, melts well. Mild cheddar works, but you’ll taste less.
Parmesan – A little salty bite on top.
Panko breadcrumbs (optional) – If you like a crispy top, this is the move.
Melted butter or olive oil (optional) – Helps the breadcrumbs brown and crunch.
How to prep broccoli so it doesn’t turn mushy
Broccoli keeps cooking in the oven. That’s why you don’t want to fully cook it on the stove.
You’re aiming for bright green and just barely tender.
Option 1: Steam
Steam the florets for 3–4 minutes. They should still have a little bite.
Option 2: Blanch
Boil a pot of water. Add the broccoli for 2 minutes, then drain and rinse with cold water (or use an ice bath). This stops the cooking quickly and keeps the color vivid.
No matter which method you choose, drain the broccoli well. If it looks wet, spread it on a towel for a minute. Dry broccoli makes creamy casseroles.
How to cook chicken (if you don’t have leftovers)
Rotisserie chicken is easy. Leftovers are easy. But if you need to cook chicken specifically for this, here are simple options that work well.
Quick baked chicken
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Heat the oven to 425°F.
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Place chicken breasts or thighs on a sheet pan.
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Drizzle with olive oil and season with salt, pepper, and garlic powder.
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Bake breasts for 18–22 minutes, thighs for 20–25 minutes, until cooked through.
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Rest 5 minutes, then shred or dice.
Quick poached chicken
Poaching is underrated. It makes chicken soft and easy to shred.
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Add chicken breasts to a pot.
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Cover with water or broth.
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Add a pinch of salt and a few slices of onion if you have them.
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Bring to a gentle simmer (not a rolling boil).
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Cook 12–15 minutes, then shred.
If you’re short on time, rotisserie chicken still wins. No shame in that.
Instructions
For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
1) Preheat the oven
Preheat the oven to 375°F.
Grease a 9 x 13-inch baking dish with butter or cooking spray.
2) Partially cook the broccoli
Steam or blanch the broccoli (see above). Drain it well and set it aside.
3) Make the sauce
Place a large skillet or saucepan on the stove over medium heat.
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Melt the butter.
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Add the diced onion and cook for 3–4 minutes, until softened.
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Add the minced garlic and cook for 30 seconds, just until fragrant.
Sprinkle the flour over the onions and stir to coat everything. Cook for 1–2 minutes. This is the step that keeps the sauce from tasting like flour later.
Slowly whisk in the chicken broth. Then whisk in the milk.
Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
Remove the pan from the heat and stir in:
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sour cream
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Dijon mustard
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lemon juice
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salt and pepper
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nutmeg (if using)
Taste it. This is the moment. If it tastes flat, it needs a pinch more salt. If it tastes heavy, add a tiny squeeze of lemon.
4) Assemble the casserole
Add the cooked chicken and broccoli to the baking dish.
Pour the sauce over the top and gently stir until everything is evenly coated.
Sprinkle the cheddar and parmesan over the casserole.
5) Add the crispy topping (optional)
If you want crunch:
Mix panko with melted butter or a drizzle of olive oil. Sprinkle it over the cheese.
This gives the casserole that golden, crisp finish that makes it feel extra cozy.
6) Bake
Bake uncovered for 20–25 minutes, until hot and bubbly around the edges.
If you want more browning, broil for 1–2 minutes at the end. Stay close. Breadcrumbs and cheese can go too far fast.
Let the casserole rest for 10 minutes before serving. The sauce thickens slightly as it sits, so it scoops cleaner.
Recipe tips
A few small things make the biggest difference with this recipe.
Dry the broccoli well. Water = thin sauce.
Don’t overbake it. When it’s bubbling and the top is golden, you’re done. Chicken dries out if it stays in the oven too long.
Shred your own cheese if you can. Pre-shredded cheese doesn’t melt as smoothly. Freshly grated melts better and tastes richer.
Taste the sauce before you pour it. Once it’s baked, the only fix is extra cheese or extra salt at the table. Getting the sauce right first makes the whole dish feel “made,” not “assembled.”
Cut the broccoli evenly. Big florets stay crunchy. Tiny florets can disappear. Aim for bite-sized pieces.
Optional additions (the fun part)
This casserole is great as-is. But it also takes additions really well.
Add mushrooms
Sauté sliced mushrooms with the onions. They bring extra savory flavor and fit right into the creamy sauce.
Add rice and make it a full meal
Stir 2–3 cups cooked rice into the casserole before baking. It turns this into a true one-dish dinner. The rice also soaks up sauce in the best way.
Add more cheese
Want it extra cheesy? Stir ½ cup shredded cheddar into the warm sauce before you pour it over the chicken and broccoli.
Add a little heat
A pinch of cayenne, a few shakes of hot sauce, or diced jalapeños will do it. Keep it subtle so it doesn’t overpower the classic flavor.
Use different cheeses
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Monterey Jack for extra melt
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Gruyère for a richer, slightly nutty flavor
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Pepper Jack for gentle heat
What to serve it with
This casserole can be served as the main dish with simple sides, or served over something that catches all that creamy sauce.
Over rice or noodles
White rice, brown rice, egg noodles, penne, rotini. Anything that holds sauce works.
With potatoes
Mashed potatoes make it feel extra comforting. Roasted baby potatoes are also great because they don’t add more creaminess, just balance.
With a salad
A crisp green salad with a simple vinaigrette is perfect here. It cuts the richness and makes dinner feel complete.
With bread
Dinner rolls, crusty bread, or garlic bread. Great for scooping.
If you’re feeding a group, rice + salad is the easiest combo. Fast. Familiar. Everyone’s happy.
How to make it ahead
Broccoli Chicken Divan is a great make-ahead dinner.
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Assemble the casserole (chicken, broccoli, sauce, cheese) up to 24 hours ahead.
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Cover and store it in the refrigerator.
If using breadcrumbs, wait to add them until right before baking. That keeps them crisp.
When baking from cold, add 5–10 minutes to the bake time.
Storage and reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Microwave: Reheat a serving for 2–3 minutes, stirring halfway through.
Oven: Cover with foil and bake at 350°F for 15–20 minutes, until heated through.
If the sauce thickens a lot in the fridge, stir a splash of milk into your portion before reheating. It loosens the sauce and brings it back to that creamy texture.
Freezing notes
You can freeze it, but creamy casseroles can separate slightly after thawing. Still tasty. Just a texture thing.
If you want the best results:
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Freeze before baking.
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Thaw overnight in the fridge.
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Bake as directed.
Gluten free and other swaps
Gluten free
Replace the flour with cornstarch.
Cornstarch thickens more than flour, so you’ll use half as much. A good swap here is 1 ½ tablespoons cornstarch instead of 3 tablespoons flour.
Skip the breadcrumbs or use gluten free panko.
No sour cream
Use plain Greek yogurt. It gives the same tangy, creamy finish.
Lighter option
Use milk instead of half-and-half and keep the cheese amount the same. You’ll still get a creamy casserole without it feeling too rich.
Broccoli Chicken Divan
Ingredients
FOR THE CASSEROLE
- 3 cups cooked chicken shredded or diced
- 5 cups broccoli florets steamed or blanched and well-drained
- cooking spray or butter for the baking dish
FOR THE SAUCE
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour or 1 ½ tablespoons cornstarch for gluten free
- 1 ½ cups chicken broth or stock
- 1 cup milk or half-and-half
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- pinch of nutmeg optional
FOR THE TOPPING
- 1 ½ cups shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
- ½ cup panko breadcrumbs optional
- 1 tablespoon melted butter or olive oil optional
Instructions
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
- Steam broccoli for 3–4 minutes (or blanch for 2 minutes), then drain well and set aside.
- Make the sauce: melt butter in a saucepan over medium heat. Add onion and cook 3–4 minutes. Add garlic and cook 30 seconds.
- Stir in flour and cook 1–2 minutes.
- Whisk in chicken broth, then milk. Simmer 3–5 minutes, stirring often, until thickened.
- Remove from heat and stir in sour cream, Dijon, lemon juice, salt, pepper, and nutmeg. Taste and adjust seasoning.
- Add chicken and broccoli to the baking dish. Pour sauce over the top and stir gently to combine.
- Sprinkle cheddar and parmesan evenly over the top.
- Optional: mix panko with melted butter or olive oil, then sprinkle over the cheese.
- Bake 20–25 minutes, until bubbling and golden. Rest 10 minutes before serving.
Notes
