Why You’ll Love This Recipe

Quick to prepare with simple, canned ingredients.
Rich and creamy flavor, enhanced by a touch of curry.
A great way to use up leftover chicken and vegetables.
Perfect for a comforting weeknight dinner.
Deliciously pairs with rice or a light fruit salad.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 (10.5 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 tablespoon melted butter
1 teaspoon lemon juice
¼ teaspoon curry powder
2 ½ cups cooked chopped broccoli
2 cups shredded, cooked chicken meat
2 (4.5 ounce) cans mushrooms, drained
1 (8 ounce) can water chestnuts, drained (optional)
½ cup shredded Cheddar cheese

directions

Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish.
In a bowl, mix together condensed soup, mayonnaise, melted butter, lemon juice, and curry powder until smooth.
Arrange the cooked broccoli in the bottom of the casserole dish.
Layer the shredded chicken over the broccoli, followed by the mushrooms and optional water chestnuts.
Pour the soup mixture evenly over the top of the casserole, then sprinkle with shredded cheddar cheese.
Bake in the preheated oven for 30 to 45 minutes, or until the casserole is bubbly and the cheese is golden brown.
Serve hot and enjoy!

Servings and timing

Yields: 6 servings
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes

Variations

Add extra veggies: Try adding peas, carrots, or cauliflower to the casserole for more color and nutrition.
Make it spicy: Add a pinch of cayenne pepper or a bit of hot sauce to the soup mixture for a little heat.
Use different cheese: Swap Cheddar for Swiss or Monterey Jack for a different flavor profile.
Low-fat version: Use low-fat mayonnaise and reduced-fat cheese for a lighter option.
Gluten-free: Use a gluten-free cream of chicken soup to make this recipe gluten-free.

storage/reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a tightly sealed container for up to 2 months.
Reheat: Reheat in the microwave or bake in a 350°F oven until heated through.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well; just thaw and drain it before using.

Can I use rotisserie chicken for this?

Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor to the dish.

Is it necessary to use water chestnuts?

Water chestnuts are optional, but they add a nice crunch and texture to the casserole.

Can I make this ahead of time?

Yes, you can prepare the casserole in advance and refrigerate it overnight. Just bake it the next day.

Can I use a different type of soup?

Yes, you could substitute the cream of chicken soup with cream of mushroom or cream of celery for a slight flavor variation.

What should I serve with Chicken Divan?

Serve it with rice, quinoa, or a simple fruit salad for a well-rounded meal.

How do I make the casserole creamy without mayo?

You can substitute Greek yogurt or sour cream for mayonnaise for a creamy texture.

Can I add more cheese?

Definitely! If you love cheese, feel free to sprinkle some extra cheese on top before baking.

How do I prevent the casserole from being too dry?

Make sure to use enough of the soup mixture to coat the ingredients and bake until bubbly. If it looks dry, you can cover it with foil during baking.

Can I double this recipe?

Yes, simply double the ingredients and use a larger baking dish. You may need to adjust the cooking time slightly.

Conclusion

Chicken Divan is a timeless, comforting casserole that’s simple to make and packed with flavor. Whether you’re using up leftovers or preparing a quick dinner for your family, this dish is guaranteed to please. Serve it with rice or a fruit salad, and you’ve got a complete meal everyone will love!