Dump-and-Bake Chicken Divan

Dump-and-Bake Chicken Divan
Dump-and-Bake Chicken Divan

"This Dump-and-Bake Chicken Divan is an easier, faster version of the classic dinnertime favorite! Broccoli and chicken are layered with a creamy, cheesy sauce and finished with a breadcrumb topping. It’s simple, it’s delicious, and it comes together in just minutes! I’ve always thought of Chicken Divan as a retro Southern casserole. The type of dish that I grew up with, and the same type of recipe that Aunt Bee still shares with me today. So imagine my surprise when I looked at Wikipedia before typing this post and learned that the meal originated at the Divan Parisienne Restaurant at the Chatham Hotel in New York City back in the early twentieth century! New York City! The authentic Chicken Divan is a casserole served with broccoli, almonds, and Mornay sauce. But hey, the sauce that you’ll find here (which I spike with a dash of white wine and lemon juice for extra flavor) is a much easier solution to get dinner on the table quickly (and that’s what I’m ALL about)! I hope that you love it as much as we do!"

NotesCooking for a Smaller Family? Cut all of the ingredients in half (for instance, use 2 cups of chicken, one 12-ounce package of broccoli florets, l can of soup, etc.) and bake the casserole in an 8-inch square dish. Cooking time remains the same.

Want to Prep Ahead? Assemble this casserole in advance and keep it covered in the refrigerator until ready to bake. It should be fine for up to 24 hours, or you can freeze it (before baking) for up to 3 months.

Serves8 people

Preparation Time10 min

Cooking Time25 min

Cooking Vessel Size9 x 13 inch baking dish


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I have not made this yet so I cannot rate it.

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My mom always made this for me when I was growing up, so it's great that I can make my own version now!

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