Quick Chicken Divan

Quick Chicken Divan

378 Reviews 10 Pics
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Shannon Fountain
Recipe by  Shannon Fountain

“My family loves this recipe. My kids love it because the broccoli is 'hidden' under all the chicken and cheese! This is an excellent way to use up leftovers.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
  3. In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
  4. Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

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Reviews (378)

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Love this recipe, got it from a friend last year, with these differences (1) use milk instead of mayonnaise; (2) add 1 tsp. garlic powder; (3) add 1/2 - 1 tsp. curry powder (husband & I like more, daughter less, so I use no more than 1/2 tsp.); (4) bake 20 mins., sprinkle lightly with dry bread crumbs, bake 10 mins. more. I use 98% fatfree soups and skim milk. Good with noodles or rice.



This is an awesome recipe with modifications. For those that said it lacked flavor, add 1/2 teaspoon curry and an extra teaspoon of lemon juice. I also use more chicken, only 1/2 cup shredded cheddar which is cooked with the rest of the sauce ingredients until cheese is melted, then poured over cooked chicken, and steamed broccoli (make sure to pat with paper towels), and sprinkled with a bread crumb mixture of 2 tbsp. melted butter and 1/2 c. bread crumbs. WONDERFUL! This is excellent with Uncle Ben's Long Grain and Wild Rice mix - originaly recipe, served on the side.



Wow...this dish caused the biggest reaction I have ever had about dinner from my husband! He loved it. I thought it was great too...Definately a keeper. I did use 2 cans of cream of chicken instead of the cream of mushroom...no mushroom lovers in our house...thanks for a great and easy recipe!! p.s. have made this many times since, now I just use fresh broccoli, not frozen. Cooks fine, so no need to precook.

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Amount Per Serving (8 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 24.4 g
  • 38%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 16.1 g
  • 32%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 743 mg
  • 30%

Based on a 2,000 calorie diet



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Quick and Easy Mexican Chicken


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Aimee's Quick Chicken