Chicken Divan Broccoli Casserole
A comforting blend of tender chicken, fresh broccoli, and creamy flavors, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts For tender and juicy meat
- 2 cups fresh broccoli florets Adds nutrients and vibrant color
- 10.5 oz cream of chicken soup Serves as the creamy base
- 1 cup shredded sharp cheddar cheese For cheesy goodness
- 1/2 cup mayonnaise Adds creaminess with a hint of tang
- 1 tbsp lemon juice Brightens the flavors
- 1 tsp garlic powder For aromatic flavor
- 1 tsp onion powder Enhances the overall taste
- 1/2 cup panko breadcrumbs For a crunchy topping
- salt and pepper To taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil the chicken breasts in water for about 15-20 minutes or until fully cooked. Remove, cool slightly, and shred or chop into bite-sized pieces.
- In the same pot of boiling water, add the fresh broccoli florets and blanch them for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
Mixing
- In a large mixing bowl, combine the cream of chicken soup, mayonnaise, lemon juice, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until well combined and smooth.
- Add the shredded chicken and blanched broccoli to the mixing bowl. Fold gently to coat.
Baking
- Pour the mixture into a greased 9×13 inch baking dish, spreading evenly.
- Sprinkle the remaining cheddar cheese and panko breadcrumbs on top.
- Season with salt and pepper to taste.
- Bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.
- Allow to cool for a few minutes before serving.
Notes
For added flavor, sauté onions and garlic before mixing, use rotisserie chicken for quicker prep, or add red pepper flakes for spice. Fresh herbs like thyme or parsley can be used as garnish.