Chicken divan is a classic, comforting casserole filled with creamy, cheesy goodness and a serving of vegetables too! It's easy, quick, and makes a great freezer meal for prepping in advance.
1Tablespoonfresh parsleyminced, optional as garnish
Instructions
Preheat the oven to 400F. Spray the inside of a 9 by 13-inch casserole dish with nonstick cooking spray.
Fill a 3-quart saucepan about halfway full with water. Bring to a boil and generously salt the water. Add the broccoli and boil for 90 seconds. Drain immediately.
Spread the chicken out evenly into the prepared casserole dish. Spread the broccoli on top of the chicken, and sprinkle the cheddar on top. Pour the soup on top, spreading it out. Sprinkle on the panko, and then drizzle on the butter.
Cover the casserole with foil and bake until warm throughout, about 20 minutes.
Remove the foil and broil briefly to brown the top.
Sprinkle on the parsley and serve.
Video
Notes
If you want to use frozen broccoli, thaw it first and then drain off the water. (There’s no need to boil the broccoli if you’re using frozen.)
Rotisserie chicken works great here, and so does any cooked, cubed chicken.
To freeze: Prepare the casserole but do not bake. Allow the broccoli to fully cool (and the chicken, if you're cooking it yourself) in the dish before sealing it with an air-tight lid (or tightly wrapped with plastic wrap followed by aluminum foil). Freeze for up to 3 months. Allow to thaw in the refrigerator overnight before baking. You may need to add 5-10 extra minutes in the oven if it's going in cold.