Easy Chicken Divan Recipe is a flavorful and cheesy chicken and broccoli casserole. With no mayo or cream of mushroom soup, this is a fresh spin on a classic.
author’s note
Cheesy Chicken Divan Without the Cans!
When I was growing up, Chicken Divan was a regular on the dinner table. My mom’s version was rich and comforting, loaded with cream soups and mayo.
When I started cooking for my own family, I wanted to keep the cheesy, creamy feel but make it fresher and more flavorful. That’s how this no-mayo, no-cream-soup version came to life: still cheesy, still creamy, but made completely from scratch.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Broccoli florets | Use fresh or frozen (no need to thaw first). Try asparagus or peas for a change. |
| Cooked, cubed rotisserie chicken | Any cooked chicken works: grilled, baked, or poached. Turkey works too. |
| Butter & flour | Gluten-free flour works if needed. |
| Milk & chicken stock | Use half-and-half for a richer sauce or vegetable stock for a vegetarian version. |
| Cheddar cheese | Sharp cheddar gives the most flavor, but Monterey Jack or Gruyère also work. |
| Sour cream | Swap with mayo + a splash of lemon juice for a tangy twist. |
| Chicken bouillon powder | One bouillon cube works too: just dissolve in the liquid. |
| Dijon mustard | Make sure it’s dijon mustard not yellow. |
| Garlic powder, onion powder, dried parsley | Fresh garlic or parsley can replace dried. |
| Panko breadcrumbs & butter | Swap with crushed Ritz crackers or seasoned breadcrumbs. |
How To Make Chicken Divan Recipe
- Prep oven & veggies: Heat oven to 350°F. Boil broccoli for 3 minutes, then drain.
- Make sauce: Melt butter, whisk in flour, then slowly add milk and stock. Stir in cheese until melted. Add sour cream and seasonings.
- Assemble: Layer broccoli, chicken, and sauce in a 9×13 dish. Top with cheese.
- Make topping: Toast panko in butter and sprinkle over casserole.
- Bake: Cover with foil, bake 30 minutes, uncover to crisp topping.
Variations
Switch Things Up
- Curry Twist: Add 1/4–1 teaspoon curry powder to sauce, plus lemon juice, and use grilled curry chicken.
- Different Veggies: Try asparagus or peas instead of broccoli.
- With Rice: Stir cooked rice directly into the casserole before baking.
Storage
- Make Ahead: Assemble without baking, store in fridge for 2 days, panko separately. Bake at 350°F for 35 minutes, add panko midway.
- Reheat Chicken Divan: In oven at 350°F for 30 minutes covered, or microwave servings.
- Freeze: Prepare without panko, cool, wrap, freeze up to 3 months. Thaw, bake at 350°F for 40-45 minutes, add panko last 10 minutes.
What To Serve With Chicken Divan:
Meal Prep
Lemon Rice Recipe
Potatoes
Mashed Potatoes Recipe
Appetizers
Life-Changing No-Knead Dinner Rolls
Homemade Chicken Divan Recipe
Easy Chicken Divan Recipe is a delicious and cheesy chicken and broccoli casserole that offers a fresh take on the classic, without using mayo or cream of mushroom soup.
Equipment
Ingredients
- 4 cups chopped fresh broccoli
- 3 cups chopped rotisserie chicken
- 3 tablespoons unsalted butter
- 1/3 cup flour
- 1 cup 1% milk
- 2/3 cup chicken stock or broth
- 1-1/2 cups shredded sharp Cheddar cheese divided
- 2/3 cup fat-free sour cream
- 2 teaspoons chicken bouillon powder
- 1-1/2 teaspoons Dijon-style mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Topping
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F. Cut broccoli into bite-size florets. Bring a large pot of water to a rolling boil, add in chopped broccoli, and cook for 3 minutes. Drain and let stand till thoroughly dry. Chop the chicken into bite-size pieces to make 3 cups.
- Melt butter in a small pot over medium heat. Once melted, gradually add in flour, whisking constantly until a thick paste forms. Whisk for 1 minute, then gradually add in 1/3 cup of the milk while continuing to whisk. Gradually whisk in 1/3 cup chicken stock. Add in another 1/3 cup milk, the remaining 1/3 cup stock, and remaining 1/3 cup milk. Whisk until completely smooth. Add in 1 cup of cheese and whisk again until completely smooth. Add in sour cream and whisk until smooth. Stir in the chicken bouillon powder, Dijon-style mustard, garlic powder, onion powder, dried parsley, salt, and pepper.
- Add the dry broccoli to the bottom of a 9×13-inch pan. Sprinkle the chicken over top. Pour the sauce over everything, spread to evenly coat, and sprinkle remaining 1/2 cup cheese over top of sauce. In a saucepan over medium-high heat, melt the remaining 2 tablespoons butter. Add the panko and stir constantly until crumbs are light brown and toasted. Sprinkle topping evenly over cheese. Cover casserole with foil and bake for 30 minutes or until bubbly around the edges. Remove and serve hot.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: To store Chicken Divan, cool completely. Cover tightly or place in an airtight container; refrigerate for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 18g | Protein: 44g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 164mg | Sodium: 912mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelsea. I plan on making this on Wednesday this week. I am doubling the recipe. I see that when I changed it to 2x, only how much changes. Not the instructions. Like for the chicken, says 3 cups when I need to do 6 cups. When it comes to the milk, it says 1/3 and then another ingredient, then milk again. I know this is a dumb question., but I would add 2/3 cups × the 3 times.. just wondering if you have another typed up for doubling. I just dont want to mess uo the recipe. I am serving to others, not just my family. Thanks so much.
Sometimes it’s funny on the auto double! Here you go:
## Homemade Chicken Divan Recipe, Double Batch
**Servings:** 12
### Ingredients
– 8 cups chopped fresh broccoli
– 6 cups chopped rotisserie chicken
– 6 tablespoons unsalted butter
– 2/3 cup flour
– 2 cups 1% milk
– 1-1/3 cups chicken stock or broth
– 3 cups shredded sharp Cheddar cheese, divided
– 1-1/3 cups fat-free sour cream
– 4 teaspoons chicken bouillon powder
– 3 teaspoons Dijon-style mustard
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 2 teaspoons dried parsley
– 1 teaspoon salt
– 1/2 teaspoon pepper
### Topping
– 1-1/2 cups panko breadcrumbs
– 4 tablespoons unsalted butter
### Instructions
1. Preheat oven to 350°F. Lightly grease two 9×13-inch baking pans. Cut broccoli into bite-size florets. Bring a large pot of water to a rolling boil, add the chopped broccoli, and cook for 3 minutes. Drain well and let stand until thoroughly dry. Chop the chicken into bite-size pieces to make 6 cups.
2. Melt 6 tablespoons butter in a large pot over medium heat. Once melted, gradually add the flour, whisking constantly until a thick paste forms. Whisk for 1 minute.
3. Gradually whisk in 2/3 cup milk, followed by 2/3 cup chicken stock. Add another 2/3 cup milk, the remaining 2/3 cup chicken stock, and then the remaining 2/3 cup milk. Whisk until completely smooth.
4. Add 2 cups of the shredded Cheddar cheese and whisk until completely smooth. Add the sour cream and whisk again until smooth. Stir in the chicken bouillon powder, Dijon-style mustard, garlic powder, onion powder, dried parsley, salt, and pepper.
5. Divide the dry broccoli evenly between the two prepared 9×13-inch pans. Sprinkle the chicken evenly over the broccoli. Divide the sauce between the pans and spread evenly to coat everything. Sprinkle the remaining 1 cup cheese evenly over the two casseroles.
6. In a saucepan over medium-high heat, melt the remaining 4 tablespoons butter. Add the panko and stir constantly until the crumbs are light brown and toasted. Divide the toasted panko evenly between the two casseroles.
7. Cover both casseroles with foil and bake for about 30 minutes, or until hot and bubbly around the edges. If baking both pans at the same time on separate oven racks, rotate the pans halfway through for even baking. Remove from the oven and serve hot.
Hi Chelsea. I plan on making this on Wednesday this week. I am doubling the recipe. I see that when I changed it to 2x, only how much changes. Not the instructions. Like for the chicken, says 3 cups when I need to do 6 cups. When it comes to the milk, it says 1/3 and then another ingredient, then milk again. I know this is a dumb question., but I would add 2/3 cups × the 3 times.. just wondering if you have another typed up for doubling. I just dont want to mess uo the recipe. I am serving to others, not just my family. Thanks so much.
Very good recipe for those of us that need them. The ingredient balance is good and I am sure that there are many delicious variations. This recipe differs from many because no can of soup is involved and you need to make a roux.
I have made this twice and like to use half & half instead of milk. Will make it again. Thanks Chelsea
Thank you so much! I’m so glad you’ve enjoyed it, and I love that you use half & half for an even creamier sauce. So happy this one is a repeat for you!