Chicken Divan (without soup!)

This chicken divan without canned soup is creamy, cheesy, and comforting, but made completely from scratch. I like using fresh broccoli, tender chicken, and a homemade sauce that’s rich and flavorful without relying on shortcuts. It’s a casserole that feels classic yet fresher, and it always satisfies when I serve it for dinner.

Why You’ll Love This Recipe

I like this recipe because it skips canned soup and instead uses a homemade sauce that’s much creamier and more flavorful. The combination of chicken, broccoli, and cheese always feels comforting, and the crunchy topping adds the perfect finish. I also enjoy how versatile it is I can use sour cream or mayonnaise in the sauce, add mushrooms for extra texture, and choose my favorite type of crumbs for the topping.

Ingredients

8 oz broccoli, fresh or frozen (about 1 head if fresh)
2 boneless skinless chicken breasts, about 1 1/4 – 1 1/2 lbs., cut into bite-sized pieces
4-5 oz fresh mushrooms, sliced (optional)
1/4 cup onion, diced
1 teaspoon cooking oil

Sauce:
4 Tablespoons butter
6 Tablespoons all purpose flour
2 cups chicken broth
1/2 cup heavy whipping cream, 35% b.f.
1/2 cup mayonnaise, or sour cream
1 Tablespoon lemon juice
1/8 teaspoon grated nutmeg
Salt and pepper, to taste

Topping:
1-2 cups cheddar cheese, shredded, to taste

Crumb Topping:
1/2 cup fresh or dry bread crumbs, or panko or crushed soda crackers or Ritz crackers
2 Tablespoons butter, melted

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 375°F (190°C).
2. I steam or blanch the broccoli just until tender-crisp, then drain and set aside.
3. In a skillet, I heat the cooking oil and sauté the chicken pieces until they are lightly browned and cooked through. I remove them and set aside.
4. If I’m using mushrooms and onion, I sauté them in the same skillet until softened.
5. For the sauce, I melt the butter in a saucepan, whisk in the flour, and cook for about a minute. I slowly add the chicken broth, whisking until smooth, then stir in the cream. I let it simmer until thickened.
6. I stir in the mayonnaise or sour cream, lemon juice, nutmeg, salt, and pepper.
7. In a casserole dish, I layer the broccoli, chicken, and mushrooms with onion, then pour the sauce evenly over the top.
8. I sprinkle the shredded cheddar cheese over the casserole.
9. For the crumb topping, I mix the bread crumbs with melted butter and sprinkle over the cheese.
10. I bake uncovered for 25–30 minutes, until the top is golden and the casserole is bubbling.

Servings and Timing

This recipe makes about 4–6 servings. It usually takes me 20 minutes to prepare and 30 minutes to bake, so I can have it ready in about 50 minutes.

Variations

Sometimes I use sour cream instead of mayonnaise for a tangier flavor. I like swapping cheddar with Gruyère or mozzarella for a different cheese profile. For extra richness, I add a sprinkle of Parmesan to the crumb topping. If I want more vegetables, I include cauliflower or peas along with the broccoli.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover it with foil and warm it in the oven at 350°F until heated through. The microwave also works for single portions, though the topping won’t stay as crisp. I usually avoid freezing because the sauce can separate after thawing.

FAQs

Can I make this ahead of time?

Yes, I often assemble the casserole earlier in the day and refrigerate it, then bake it fresh before serving.

Do I have to use mayonnaise in the sauce?

No, I use sour cream if I prefer a tangier flavor, and it works just as well.

Can I add rice to this dish?

Yes, I sometimes spread cooked rice on the bottom of the casserole dish before layering in the chicken and broccoli.

What kind of cheese works best?

I like sharp cheddar, but Gruyère, mozzarella, or even Monterey Jack are also great choices.

Can I use rotisserie chicken instead of raw chicken?

Yes, I often use shredded rotisserie chicken to save time, and it blends beautifully with the sauce.

How do I keep the topping crunchy?

I make sure to bake it uncovered, and I only add the crumb topping right before baking so it doesn’t get soggy.

Can I freeze chicken divan?

I usually don’t because the cream sauce can separate, but if I do, I reheat it gently in the oven after thawing.

Is this recipe gluten-free?

It isn’t as written, but I replace the flour with a gluten-free blend and use gluten-free bread crumbs to make it gluten-free.

Can I make it lower in fat?

Yes, I use light sour cream, reduced-fat cheese, and milk instead of cream for a lighter version.

What can I serve with chicken divan?

I like serving it with a simple side salad, rice, or buttered noodles to round out the meal.

Conclusion

This chicken divan without soup is a creamy, cheesy, and satisfying casserole that I enjoy making from scratch. I like how the fresh sauce, tender chicken, and broccoli come together with a golden topping that makes every bite comforting. It’s a dish I turn to when I want something hearty and homemade, and it’s always a favorite at the table.

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