This shortcut chicken divan recipe is a staple of my childhood. Made by my grandma and aunts and sitting on our own dinner table on a regular basis, it’s a beloved family favorite. It was often something I even requested on my birthday and in my adult years I would crave it when I was pregnant! Some not-very-noteworthy pantry staples so common in old-school casseroles like this, cream of chicken soup and mayonnaise are brightened up by zingy fresh lemon and curry powder. The result is a creamy, comforting, cheese-topped casserole that gets served over rice. It’s comfort in a bowl.
Ingredients Needed
- cream of chicken soup – I always recommend Campbells soup for this recipe.
- mayo – go with a mayo you actually enjoy on your sandwiches or any other way. I don’t recommend low-fat mayo for this recipe.
- ground curry powder – my preference is to also be fairly heavy-handed with both the lemon and the curry, but try it out and see what you think.
- fresh lemon juice – I like lemon so I usually just juice one whole lemon in there.
- frozen broccoli – just grab one of those frozen bags that steams in the microwave, it’s perfect. If you like broccoli feel free to use 2 12-oz packages. For picky eaters, 1 package might be better. Feel free to swap out broccoli for green beans, too. This recipe is delicious with canned green beans!
- chicken – cooked, chopped, and shredded. If I’m baking chicken for another recipe during the week, I’ll often just make extra to save for this recipe. A rotisserie chicken would also work great.
- cheddar cheese
- rice – to be cooked while the sauce is in the oven, then spooned overtop.
How to Make Easy Chicken Divan
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Heat oven and prepare a baking dish.
- Stir together the soup, mayo, curry powder, and lemon juice.
- Spread broccoli in the dish, top with chicken, then cover with the sauce and cheese.
- Bake until hot and bubbly.
- Serve spooned over warm white rice.
Storage & Other Tips
- Defrost evenly: make sure you drain any excess water out of the broccoli so the casserole doesn’t get watery.
- Even layers: spread the broccoli first, then chicken, then sauce. This helps every bite get a good balance of creamy sauce and veggies.
- Season to taste: I love lots of lemon and curry in mine, so try out your sauce and season it the way you like it.
- Fresh touches: I add a big squeeze of more lemon juice on top of mine right before serving. You could even add a sprinkle of chopped parsley.
- Make it complete: pair this with a simple green salad or more steamed vegetables to round out the meal.
- Storing: let cool to room temperature, then cover and refrigerate within two hours. It keeps well for 3 – 4 days in an airtight container in the fridge. I find it’s best reheated in individual portions in the microwave, but you can also put some foil on top and pop it in the oven at 350°F until heated through. If the sauce is too thick, add a splash of broth or milk.
This dish is SO easy to make and incredibly homey and comforting. I hope you enjoy eating it as much as I have over the years!
Frequently Asked Questions
Yes, this is a great recipe to make ahead of time. You can assemble it, and then pop it in the fridge until time to cook. You’ll want to add a few minutes to the baking time if it’s cold straight from the fridge.
Yes, fresh works great. You’ll just need to steam or blanch it first so it’s tender before adding to the casserole.
Cooked, shredded, and diced chicken work best. Rotisserie or leftover chicken from another recipe are easy options.
Frozen broccoli can release liquid as it thaws and cooks. Make sure it’s well thawed or steamed, and very thoroughly drained, before assembling.
Curry adds a surprising depth to this dish, and even curry-dislikers seem to enjoy this recipe. So I’d encourage you to give it a try. With that said, you can definitely just leave it out, just make sure to season it with other flavors to your liking.
Easy Chicken Divan
Ingredients
- 2 cans Cream of Chicken Soup
- 1 cup mayo
- 1 teaspoon ground curry powder
- 3-4 Tablespoons fresh lemon juice I like lemon so I usually just juice one whole lemon in there
- 1-2 12 oz packages frozen broccoli see note*
- 2 cups chopped or shredded cooked chicken
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Combine soup, mayo, curry powder and lemon juice and set aside.
- Steam (I just microwave) broccoli until warm and place in a 9×13 pan (or honestly you can just keep it in the fridge so it’s room temp or probably even throw it in frozen, I just always defrost it.) Top with chicken and then spread sauce on top. Top with grated cheese.
- Bake for about 30 minutes or until hot and bubbly throughout. While casserole is cooking, prepare enough white rice to feed your family. Spoon warm casserole over rice.
Notes
- if you like broccoli feel free to use 2 12-oz packages. My kids freak out with too many veggies in there so we just use 1 pack and it works great haha.
- Feel free to swap out broccoli for green beans- I actually love this recipe with canned green beans!
Questions & Reviews
I didn’t have lemon! I hope it comes out okay. I’ll let you know, but it smells yummy right now baking!
Love this recipe. I make it with one bag broccoli and one bag cauliflower. Perfect!
I was given a similar recipe years ago, but with one–VERY DELICIOUS–addition that you have got to try. In the last five or so minutes of cooking, top with fried onions. You’ll be so glad you did!
Pregnant women take note! My friend’s chicken divan was the only thing I could eat when I was 1st trimester pregnant. Bless her!!
If using fresh broccoli, do you need to precook that?
I personally would zap it in the microwave for a few minutes to soften.
I have made this for years using a Canadian cook book recipe that calls it a different name. I always use fresh broccoli so there is still some crunch and I add a can of small whole button mushrooms. And like you I am often heavy handed with the lemon and curry. This is a favorite! I think its going on this weeks rotation again! (With the addition of the butter bread crumbs too 🙂 )
I make this but without the soup ( msg and gluten sensitive). I do steam the broccoli ( chopped super fine because I have to hid tiny veggies too). in the microwave for a few minutes and drain off water. I pre- cook the seasoned chicken and chop up. Season with seasoning salt, lemon pepper, dried onion, curry, fresh lemon and I use sour cream for a binder with a bit of milk if needed. Mix in cheese, spread in a pan and top with a bit more cheese- bake and serve over rice.
Love this recipe too!!! We put the rice in first on the bottom of the pan and then add all the other layers. Also add 1/2 of a soup can of milk to the soup and mayo mixture to spread all that dreamy creamy sauce throughout. Yum!
I actually had this out to make today from a different recipe. I’ll use yours now. Thanks!!
My mom always topped it with cubes of bread that has been tossed with melted butter. We loved trying to snitch one or two off the top after it came out of the oven. It was 5-6 pieces or bread torn or cut into small pieces and 1/2 melted butter (back then it was margarine). We also just used the broccoli without thawing it.
ooh the bread cubes sound perfect! Also as I was typing this up I wondered why I always cook the broccoli haha. Makes sense to just toss it in there!
agree – I want those bread cubes too! lol
My mom made it with the bread cubes too! Such a favorite dish from my childhood! I would make it in college and remember it seemed so labor intensive. Then I made it for the first time in about a decade the other day and couldn’t believe how incredibly quick and easy it was. Guess I’ve gotten a little more comfortable in the kitchen over the years! 🙂