This 5-ingredient Chicken Divan Casserole is one of those weeknight heroes that quietly saves the day when you’ve had a long one at work and the last thing you want is a sink full of dishes. Chicken Divan is a classic American casserole that started popping up in the mid-1900s, traditionally made with chicken, broccoli, and a creamy sauce, baked until bubbly. My version trims it down to just five main ingredients, but still gives you that cozy, creamy, cheesy comfort that feels like it took way more effort than it actually did. It’s a great way to sneak in some veggies, use up leftover chicken, and get dinner on the table with minimal prep and maximum payoff—perfect for those nights when you’re juggling emails, homework help, and figuring out who fed the dog.
This casserole is pretty much a full meal on its own, but I like to round it out with something simple. Serve it over a bed of steamed white or brown rice, buttered egg noodles, or even cauliflower rice if you’re keeping things lighter. A crisp green salad with a tangy vinaigrette balances the richness really well, and some warm dinner rolls or a sliced baguette are great for scooping up the extra sauce. If I’m trying to stretch the meal for lunches the next day, I’ll add a side of roasted carrots or green beans so I can pack up complete, ready-to-heat containers for work.
5-Ingredient Chicken Divan Casserole with BroccoliServings: 6 servings
Ingredients
3 cups cooked chicken, shredded or chopped
4 cups broccoli florets (fresh or frozen, roughly chopped)
2 (10.5-ounce) cans cream of chicken soup
1 cup mayonnaise or plain Greek yogurt
2 cups shredded cheddar cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little oil.
Prep the broccoli: If using fresh broccoli, chop into bite-sized florets. You can lightly steam it for 3–4 minutes in the microwave with a splash of water if you like it more tender, but it will also cook in the oven. If using frozen broccoli, thaw and pat dry to remove excess moisture.
In a large bowl, whisk together the cream of chicken soup and the mayonnaise (or Greek yogurt) until smooth.
Stir in 1 cup of the shredded cheddar cheese until evenly combined with the sauce.
Add the cooked chicken and broccoli to the bowl and gently fold everything together until the chicken and broccoli are well coated in the creamy mixture.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
Bake for 25–30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden.
Let the casserole rest for about 5–10 minutes before serving. This helps it set up a bit and makes it easier to scoop.
Serve warm on its own or over rice, noodles, or your favorite base.
Variations & Tips
To keep this weeknight-friendly, I lean on shortcuts like rotisserie chicken and pre-cut broccoli florets, but there are lots of ways to tweak this casserole to fit your life and what’s in your fridge. For a lighter version, swap the mayonnaise for plain Greek yogurt and use reduced-fat cheddar; it still turns out creamy, just a bit tangier. You can also use cream of mushroom or cream of celery soup instead of cream of chicken for a slightly different flavor. If your crew loves a little crunch, sprinkle crushed butter crackers or seasoned breadcrumbs over the cheese before baking (this technically adds a sixth ingredient, but it’s a fun optional upgrade). To make it more filling, stir in 1–2 cups of cooked rice or small pasta directly into the mixture before baking—just know it will be heartier and stretch to more servings. For meal prep, assemble the casserole the night before, cover, and refrigerate; add 5–10 extra minutes to the bake time if going straight from the fridge. Leftovers reheat well in the microwave or oven and make an easy next-day lunch, especially if you portion them into individual containers right after dinner.
