Recipe by Melissa
"A fantastic meld of cheesy-broccoli-chicken goodness! One of my family's favorites! Anytime I see them, this is one of the dishes that I HAVE to cook. Never any leftovers in my family!"
Watch video tips and tricks
skinless, boneless chicken breast halves
seasoned salt, or to taste
ground black pepper, or to taste
shredded Swiss cheese
1 (8 ounce) package
frozen broccoli cuts, thawed and drained
2 (10.5 ounce) cans
cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
10 fluid ounces
crushed dried rosemary
Super Yummy!!! I added some mushrooms in the mix with the broccoli. Also added some bread crumbs on top for some extra texture. Thanks for sharing this recipe!
I followed some of the other suggestions, I added sautéed mushrooms, onion, garlic, and celery and added into the broccoli/chicken mix. I left out the rosemary, but added dried parsley, basil and crushed red pepper. And breadcrumbs/stove top and grated Parmesan on top. I thought the flavor was very good, but mine came out way too soupy. I think next time i will add more veggies and leave out the extra water and may cut the amount of canned soup down to make it more like a lasagna.
A great dish! I used more cheese than stated and cut the rosemary back to 1/2 tsp ground. It fed m y family of 7 generously. My daughter took the recipe home.
This recipe is awesome! I made it exactly as stated with only a few small changes. Used fresh broccoli and instead of 2 cans of cream of ckn soup, I used only 1 and used 1 can of cream of broccoli, then the other can of cream of mush. Also used about 1/2 C. more Swiss cheese. This recipe is a winner. I really was questioning the Swiss cheese since most lasagnas that I know of use mozzarella. I went on faith and it turned out great. This recipeis a keeper! Thank you Melissa.
I thought this was just ok. I might have expected too much out of it. I probably will not make this again.
Yum! I made this as directed for a bridal shower, as well as a pan of veggie lasagna. My only complaint is that the lasagna seemed a little too runny, although after sitting it was better. The flavor was great. Thanks for a keeper.
Made this lastnight! And will be making AGAIN for sure. I made it as directed for the most part.I made it with no boil noodles and fresh broccoli. And because I was using more chicken and broccoli I used 4 cans and about 2 1/2 cups of broth. I baked off my chicken in chicken broth with seasonings so I just used that. No need to waste anything! I shredded my chicken and put into the "sauce" put atleast 2 cups of that on the bottom if not more of the pan.The bottom noodles tend to burn when I use the no boil noodles.I was smart about it this time! :) Then I layed four noodles,sauce placed broccoli,then put down my shredded cheese.Did that for 3 layers.It turned out SO yummy! My husband ate TWO full plates. And it was a hit for the kiddos!(3&5)So it was great for the whole family!! :) Thanks for the yummy advice!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Divan Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 362
** Calories from Fat: 147
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This chicken broccoli casserole couldn’t be easier. And did we mention tasty?
Chicken and cream cheese star in this deliciously unique lasagna.
See how to make a top-rated 3-cheese white lasagna.