Recipe by Shannon Fountain
"My family loves this recipe. My kids love it because the broccoli is 'hidden' under all the chicken and cheese! This is an excellent way to use up leftovers."
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2 (10 ounce) packages
frozen chopped broccoli
cooked boneless chicken breast halves, chopped
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
1 1/2 cups
shredded Cheddar cheese
Love this recipe, got it from a friend last year, with these differences (1) use milk instead of mayonnaise; (2) add 1 tsp. garlic powder; (3) add 1/2 - 1 tsp. curry powder (husband & I like more, daughter less, so I use no more than 1/2 tsp.); (4) bake 20 mins., sprinkle lightly with dry bread crumbs, bake 10 mins. more. I use 98% fatfree soups and skim milk. Good with noodles or rice.
Mediocre at best. Canned soup in the sauce gives this an artificial taste. I'll do the the work and make the "old fashioned" recipe, which is delicious.
This is an awesome recipe with modifications. For those that said it lacked flavor, add 1/2 teaspoon curry and an extra teaspoon of lemon juice. I also use more chicken, only 1/2 cup shredded cheddar which is cooked with the rest of the sauce ingredients until cheese is melted, then poured over cooked chicken, and steamed broccoli (make sure to pat with paper towels), and sprinkled with a bread crumb mixture of 2 tbsp. melted butter and 1/2 c. bread crumbs. WONDERFUL! This is excellent with Uncle Ben's Long Grain and Wild Rice mix - originaly recipe, served on the side.
Wow...this dish caused the biggest reaction I have ever had about dinner from my husband! He loved it. I thought it was great too...Definately a keeper. I did use 2 cans of cream of chicken instead of the cream of mushroom...no mushroom lovers in our house...thanks for a great and easy recipe!! p.s. have made this many times since, now I just use fresh broccoli, not frozen. Cooks fine, so no need to precook.
Oh my gosh! This was outstanding! I used uncooked chicken. Used large frozen broccoli flowers. Chopped up my raw chicken breast and put on top. I added about 1/4 cup cheese to soup mixture and added pepper to taste. Baked about 35-40 minutes,then topped with the cheese and baked 10 minutes more. Chicken was so tender. Served over rice. This was so fast to prepare and delish! My family went crazy over this. Thanks so much Shannon!!
I absolutely love this recipe, I have basicly used this recipe years. I use a topping of mozzerella and add herbed breadcrumbs and butter for a golden topping, and my niece and nephew love it!
My kids loved this dish! I used cream of celery soup instead of cream of chicken and added some french fried onions. Delicious!
This was delicious, but a bit on the salty side even though I used reduced sodium soups. I think this would be outstanding if you were to place the broccoli and chicken on a bed of wild rice, then pour the soup mixture and cheese over it. I know that Chicken Divan does not have rice in it, but the rice would add a nice nutty texture and flavor, while absorbing some of the excess salt. Thanks Shannon.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken Divan
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
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