Broccoli Chicken Divan

837 Reviews 48 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  TERRY C

“A quick and easy chicken and broccoli dish that all will love!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
  3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
  4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

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Reviews (837)

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This recipe was great! I made some additions: 1/2 cup sour cream, 1/2 cup cheese extra for the filling, marjoram, Mrs. Dash Table Blend, garlic powder, lemon garlic, 1/2 cup of onions that I sauteed with the chicken. I steamed the broccoli. Once chicken and broccoli were done, I mixed EVERYTHING together, poured in 8 x 8 baking dish. I sprinkled cheese (however much you want)on top and doubled the bread crumb mixture. I used cream of chicken soup instead of cream of broccoli. This was soooooo good!



Well, after giving this recipe a second chance...I LOVED IT. Per previous reviews, I added dashes of lemon pepper seasoning, season salt and a dash of garlic powder while coooking the chicken. I also added a little more broccoli and a little more bread crumbs than what the recipe calls for. I'm glad I didn't give up on this one, it was worth it. Next time, I'm going to have to double the recipe so that everyone gets their fill. This recipe is worth trying...with some minor modifications. SOOO cheesy and broccoli! YUM!



This was very good after I made some changes based on other reviews. I steamed a 14 oz. bag of frozen broccoli florets instead of fresh. My chicken was well seasoned when I boiled it. I used the 98% FF soup. I added about 1/2+ cup sour cream, chicken boullion granules, salt, pepper, garlic powder. I put at least 1/2 cup cheese in the casserole itself then another 1/2 cup on top. I ended up just stirring the broccoli, chicken, cheese and soup mixture all up together before putting it in the dish. I used buttered Ritz crackers on top. It was yummy and still very easy and fast since I keep chopped, cooked chicken in the freezer all the time. I'll make it again!!

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Amount Per Serving (6 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 15.5 g
  • 31%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 440 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Old Time Chicken Divan


next recipe:

Broccoli Chicken Casserole I