Meat/ Winter

Divine Chicken Divan

Divine Chicken Divan from A Thousand Crumbs

Anyone else love a good hearty casserole?   No shame here!  First and foremost, I promise the pictures do not do this recipe justice.  It is a casserole people, it’s hard to make those look as tasty and delicious as they are, but just go with it!   This is a classic chicken and broccoli casserole served over rice.  And if you’ve never experienced the sheer joy of chicken and broccoli casserole, then now is your chance!

The sauce is a base of condensed chicken soup, milk, curry, and lemon juice, which is poured over healthy layers of broccoli and shredded chicken breast.  The whole thing is then topped with cheddar cheese (duh, classic casserole move), and breadcrumbs.  Thankfully times have changed since this recipe was first shared with my mom, and I’ve swapped out the ole Campbells Cream of Chicken soup for its modern and organic (and gluten free!) cousin by Pacific Foods.  I also add a healthy amount of curry because I love the spice and warmth it adds to the sauce.

This casserole scores high points not just because it is freakin delicious, but because you get all of your food groups in one conveient dish, it can be assembled ahead of time, and the leftovers are just as amazing (if not better) than the first night you eat it.  So, don’t knock the casserole until you’ve tried it!

Divine Chicken Divan

Print Recipe
Serves: 4-5 Cooking Time: 1.5 Hours


  • Ingredients:
  • 1 1/2 lb boneless skinless chicken breasts
  • 1 bay leaf
  • 3 cups fresh broccoli florets
  • 2 10z boxes or cans of condensed cream of chicken soup
  • 3 Tbsp curry powder, or to taste
  • 1/2-3/4 cup milk
  • juice from 1 lemon
  • 1-1 1/2 cups shredded cheddar cheese
  • 1 cup breadcrumbs (I use these Ian's Gluten Free Breadcrumbs)
  • White basmati rice, prepared according to package



Pre-heat oven to 350 degrees. Butter a 2QT glass casserole dish (preferably one with a lid), and set aside.


Add chicken breasts and bay leaf to a medium size pot, cover with water, and lid. Poach chicken over medium heat for 15-20 minutes, or until chicken is cooked through. Remove from heat, drain, and allow chicken breasts to cool enough to handle them safely.


While the chicken is cooling, make the sauce by combining the condensed chicken soup, lemon juice, curry powder, and add enough milk until the sauce is thinned, but not too runny. It is usually between 1/2 and 3/4 cup.


Shred the chicken breasts into small pieces.


In the buttered casserole dish, layer the broccoli on the bottom, covering it with a layer of shredded chicken. Pour the soup mixture over the top, and make sure it reaches the bottom layers. Sprinkle with the shredded cheese, and finally top with breadcrumbs.


Cook casserole at 350 degrees for 25 minutes with the lid on. Remove the lid and continue to cook for 10-15 minutes or until the breadcrumbs have browned, and the casserole is bubbling.*


Allow casserole to rest for 5 minutes before serving over rice.


This casserole can be assembled ahead of time, and kept in the fridge until ready to bake. If cooking straight from the fridge, add 10-15 minutes to the cooking time.

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