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Picture of chicken divan over rice.

Creamy Chicken Divan Casserole

Chicken Divan is a creamy and cheesy casserole made from chicken, broccoli, and cheese. These three ingredients make for a flavorful, quick and hearty homemade dinner.
Course Main Course
Cuisine American
Keyword Chicken Divan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 512kcal
Author Catalina Castravet



  • 2 tablespoon butter unsalted
  • 1 1/2 lbs. chicken breast chopped into bite-size pieces
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  • 16 oz. bag broccoli florets
  • 1/2 cup chicken broth
  • 2 tablespoon olive oil


  • 2 tablespoons olive oil
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 cups of milk
  • 2 cups chicken broth low sodium
  • 1 teaspoon mustard powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground cumin
  • ½ teaspoon paprika
  • 1/4 teaspoon pepper
  • 4 ounces cream cheese cubed and at room temperature
  • 1 cup sharp cheddar cheese freshly grated
  • 1/2 cup Parmesan cheese freshly grated
  • 1/2 cup sour cream


  • 1 cup cheddar cheese grated
  • 1/4 cup melted butter unsalted
  • 2 cup corn flakes crushed


  • Chopped parsley


  • Preheat oven to 350 degrees F.
  • Lightly spray a 9x13 pan with nonstick cooking spray.
  • Add chicken to a medium bowl and season with salt, pepper, garlic powder, onion powder, and paprika. Toss to combine and set aside.


  • Add 2 tablespoons olive oil to a large skillet and heat over medium-high heat until hot. Add the broccoli and sauté for about 30 seconds. Add 1/2 cup chicken broth, cover pan, and lower heat to medium-low. Steam broccoli until tender but not limp, about 2 minutes. Transfer broccoli to the prepared baking pan and distribute evenly.


  • To the same skillet, add 2 tablespoons of butter and melt over medium heat. Add chicken in one layer and sear for one minute without moving chicken then continue to cook and stir chicken until cooked through and golden. Add cooked chicken to the prepared pan on top of the broccoli, distribute evenly.


  • In a measuring cup mix milk, flour and cornstarch until combined.
  • To the same skillet, over medium heat add 2 tablespoons of olive oil. Once hot, add diced onion, stir and cook for 1 minute and add garlic. Sir and cook for another 30 seconds.
  • Add the chicken broth, stir to combine. Add the milk mixture and stir to combine.
  • Add the mustard powder, dried parsley, ground cumin, paprika, and black pepper. Stir to combine. Bring the mixture to a light boil and reduce heat to low. Simmer for about 5-6 minutes, until it thickens.
  • Remove from heat and stir in cubed cream cheese and 1 cup cheddar cheese, until melted, next 1/2 Parmesan cheese until melted.
  • Stir in sour cream until blended. Pour sauce over chicken and broccoli and spread into an even layer.


  • Top with 1 cup cheddar cheese.
  • In a small bowl, combine 1/4 cup melted butter with crushed corn flakes. Sprinkle over the top of the casserole.
  • Cover dish with foil and bake for about 30 minutes.
  • Remove foil and bake an additional 5-10 minutes until topping is golden and crunchy.
  • Serve over mashed potatoes or rice.



Calories: 512kcal | Carbohydrates: 22g | Protein: 34g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 972mg | Potassium: 771mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1355IU | Vitamin C: 59.3mg | Calcium: 390mg | Iron: 3.7mg