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Classic Chicken Divan

A classic comfort food casserole featuring tender chicken, fresh broccoli, and a rich, creamy sauce topped with buttery breadcrumbs and cheese. It's a complete, satisfying meal baked to golden perfection.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 lb fresh broccoli florets cut into bite-sized pieces
  • 3 tbsp unsalted butter divided
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1.5 cups chicken broth low-sodium recommended
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1 tsp Dijon mustard
  • 0.5 tsp paprika
  • 1 cup shredded sharp cheddar cheese divided
  • 0.5 cup grated Parmesan cheese divided
  • 1 cup panko breadcrumbs
  • 0.25 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • Whisk
  • Large pot for blanching broccoli
  • Mixing bowls

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and just tender-crisp. Immediately drain and transfer to a bowl of ice water to stop the cooking. Drain again and spread the broccoli evenly in the prepared baking dish. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
  2. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken pieces in a single layer, working in batches if needed to avoid crowding. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. The chicken does not need to be fully cooked inside yet, as it will finish baking. Transfer the seared chicken to the baking dish, distributing it over the broccoli.
  3. In the same skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Sprinkle the flour over the onions and garlic, stirring constantly to form a paste (a roux). Cook for 1-2 minutes to remove the raw flour taste.
  4. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Whisk continuously until the mixture is smooth and begins to thicken, about 3-4 minutes. Whisk in the heavy cream, Dijon mustard, and paprika. Bring to a gentle simmer and cook for 2-3 minutes until the sauce coats the back of a spoon. Remove from heat. Stir in 3/4 cup of the cheddar cheese and 1/4 cup of the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
  5. Pour the creamy cheese sauce evenly over the chicken and broccoli in the baking dish, gently nudging it into the gaps. In a small bowl, combine the panko breadcrumbs with the remaining 1/4 cup of cheddar and 1/4 cup of Parmesan cheese. Sprinkle this mixture evenly over the entire casserole. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling vigorously around the edges.
  6. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly for perfect serving consistency. Garnish with a sprinkle of fresh parsley or chives if desired, and serve directly from the baking dish.

Notes

Chef's Tips:
• For the crispiest topping, use panko breadcrumbs and ensure your oven is fully preheated.
• Avoid overcooking the chicken during the searing step; it will finish in the oven.
• Serve with a simple green salad or crusty bread to soak up the delicious sauce.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
• Refrigerate leftovers within 2 hours of cooking.