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chicken Divan

Chicken Divan

Chicken Divan - a classic chicken, broccoli and cheese casserole dish with luscious creamy sauce made from scratch. This will be your new family go-to dinner!
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 485kcal
Author Imma


  • 4-5 cups (284 - 355 g) broccoli florets
  • 2 pounds (907 g) skinless, boneless chicken breast , cut in bite size pieces
  • 1 teaspoon ( 4 g) Creole seasoning
  • salt and pepper to taste
  • 2 tablespoons (28 ml) oil
  • 3 tablespoons (42 g) butter
  • 2 teaspoons (10 g) minced garlic
  • 1 medium onion , chopped
  • 3 tablespoons (30 g) flour
  • 2 ¼ cups (300 ml) whole milk
  • 1 cup (240 ml) chicken stock
  • 1 -2 teaspoons (4-8 g) Cajun/Creole seasoning , (salt free) (see notes)
  • ½ cup (57 g) cheddar cheese
  • ½ cup (50 g) parmesan cheese
  • 2 teaspoons (10 g) Worcestershire sauce
  • 3/4 teaspoon (3.75 g) or more salt adjust to taste
  • 1 pinch nutmeg

Bread Crumbs Topping

  • ¾ cup (37 g) panko bread crumbs
  • 2-3 tablespoons (28 - 42 g) butter


  • Preheat oven to 350 degrees F. Lightly spray a 9×13 pan with nonstick cooking spray.
  • Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook for about 4-5 minutes, or until tender. Drain, set aside until ready to use.
  • Next, season chopped chicken with salt, Creole seasoning (salt free). Thoroughly mix.
  • Heat oil in a large skillet, stir in the chicken, cook the chicken for about 5–6 minutes, or until cooked. Set aside.
  • Add butter into the skillet, let it melt, followed by minced garlic and onions ; cook until onions wilted – about 3-4 more minutes.
  • Stir in flour cook for about a minute to get rid of the flour taste.
  • Slowly add milk and chicken stock a little at the time; you do not want the mixture to form any lumps. Simmer for about 5 minutes or until mixture thickens slightly. Add creole seasoning, continue cooking for about 2 minutes.
  • Stir in the cheeses, Worcestershire sauce and stirring until everything’s melted and evenly combined and smooth. Sprinkle with salt & pepper and a pinch of nutmeg to taste.
  • Add cooked broccoli into the prepared baking dish or casserole , together with the chicken, followed by sauce.
  • Top with bread crumbs mixture.
  • Bake in the preheated oven for 18-20 minutes, or until bubbly and lightly brown.


  • You can swap chicken breast for chicken thighs, just make sure it's boneless and/or skinless, depending on preference. Leftover chicken or turkey works fine, too.
  • Frozen broccoli on the other hand tends to get mushy and watery which affects the texture of the sauce when baked. Drain very carefully the broccoli to keep your sauce from being watery.
  • If you prefer that crisp bite to contrast the creamy cheesy sauce, you may skip the steaming part and just wash and drain the broccoli before assembling it in the baking dish.
  • You may start first with these cheese combo, and eventually mix it up with your favorite cheeses like pepper Jack, Gruyere, etc. on your next try.
  • Aside from Panko breadcrumbs (plain or Italian-flavored), you can also top it with Ritz crackers or cornflakes.
  • You can replace broccoli with cauliflower, peas, asparagus, zucchini or a combination on any of these.
  • To freeze unbaked Chicken Divan, you can assemble it ahead in the casserole dish along with the sauce. You may top it at this point with the panko breadcrumbs or just right before baking. Then tightly wrap the casserole with a plastic wrap, then with an aluminum foil and freeze for up to 2 months.( See more above)
  • To make it ahead for the next day, just assemble the dish in a casserole with the sauce (until step #10). Then cover it with an aluminum foil and refrigerate.
  • Store any leftover in an airtight container and place in the fridge for up to 3-4 days.
  • For my homemade Creole Seasoning, I’ve left out the salt, because I want to be able to control the salt that goes into each dish. If you have the store-bought one that has salt, adjust or cut back on the salt added into this dish.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 485kcal | Carbohydrates: 20g | Protein: 44g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 887mg | Potassium: 983mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1085IU | Vitamin C: 58.1mg | Calcium: 301mg | Iron: 1.9mg