Broccoli Chicken Divan Recipe

This was very good after I made some changes based on other reviews. I steamed a 14 oz. bag of frozen broccoli florets instead of fresh. My chicken was well seasoned when I boiled it. I used the 98% FF soup. I added about 1/2+ cup sour cream, chicken boullion granules, salt, pepper, garlic powder. I put at least 1/2 cup cheese in the casserole itself then another 1/2 cup on top. I ended up just stirring the broccoli, chicken, cheese and soup mixture all up together before putting it in the dish. I used buttered Ritz crackers on top. It was yummy and still very easy and fast since I keep chopped, cooked chicken in the freezer all the time. I'll make it again!!

Well, after giving this recipe a second chance...I LOVED IT. Per previous reviews, I added dashes of lemon pepper seasoning, season salt and a dash of garlic powder while coooking the chicken. I also added a little more broccoli and a little more bread crumbs than what the recipe calls for. I'm glad I didn't give up on this one, it was worth it. Next time, I'm going to have to double the recipe so that everyone gets their fill. This recipe is worth trying...with some minor modifications. SOOO cheesy and broccoli! YUM!

This is the best base recipe I have found for Chicken Divan. I like the cream of broccoli soup as opposed to all the other variants. It would be bland as is, but a few changes and you will have yourself a 5 star meal. I seasoned the diced chicken with 1 tsp garlic powder, 1 tsp Italian seasoning, some salt and pepper. I sautéed the seasoned chicken with some diced onion and celery. I placed the steamed broccoli in the baking dish and topped it with the chicken. I mixed the soup with 1/4 cup heavy cream instead of milk. I added 1/4 cup mayo, increased to 1 cup of cheddar cheese and added 2 tbsp curry powder. In place of bread crumbs I used panko. I would have used crushed Ritz crackers in place of bread crumbs if I didn’t have panko. Bread crumbs do not sound like a good topping to this rich and savory dish. I baked it at 350 (not 450) for 30 minutes. It was delicious. I made it again and took it to a friend who was recovering for surgery and it was a hit. I will make this recipe with these changes on my monthly meal rotation. It is the perfect make ahead and throw it in the oven when needed meal. I served it with steamed rice and salad.

Loved this! I can't believe I have never made this before. I followed the recipe but added cheese tortellini because I needed to use it up. Sautéed the chicken breast in a bit of EVOO the deglazed pan with some chicken broth. Layered broccoli, tortellini, chicken, sauce, cheese then ritz crumbs. Baked 350° for 1/2 hour. Best part? One pan! My Our Place deep 12" skillet steamed the broccoli, Sautéed the chicken then assembled dish and straight to the oven!

I added minced garlic to water with broccoli, added 1/3 c sour cream, garlic salt, mincèd onion, chicken bouillon and pepper with the milk. Mixed in 1/2 c cheddar to soup mixture. Topped bread crumb and butter with 1 c pepper jack

I've made this recipe several times. The first time I made it essentially as written except for adding seasonings as recommended in the reviews. It's a great meal for a weeknight. I have also made it by doctoring it up by sauteing onion, celery and garlic in butter, and adding fresh mushrooms to the sauté. I then added 1/2 and 1/2 instead of milk, and one can of each cream of chicken and mushroom to the sautéed onion, celery, garlic and fresh mushrooms. I steamed enough broccoli to cover the bottom of a large casserole dish, sprinkled a layer of shredded rotisserie chicken, and covered that with the sauté mixture. Next, added a few handfuls of cheddar cheese, mixed it well and baked for 20 minutes at 400 degrees covered. I took off the cover, sprinkled French fried onions on top, and baked uncovered an additional 15 minutes. Served it over rice. I've also made it by mixing in a small amount of cooked pasta before adding the French fried onions. So versatile, and easy to dress up or serve causal.

My first food recipe review... I found this dish to be pretty good. First I used only a 12oz pack of fresh broccoli, blanched but everything else remained true to the recipe. I found no issues with not adding spices as the soup has enough sodium added. I did however find the breadcrumb topping to be unwelcoming. Next time I'll use the Frenches onion topping crumbled.

Made this for over 40 years. Take my word you do not need to use bread crumbs. Use creme of mushroom soup, it adds more dimension. Also steam the cut up chicken (small) breasts in seasoned broth (salt and pepper) until just done, adding the broccoli and onion to the broth until al dente and not mushy.. The ingredients will gain an immense amount of flavor doing this. Drain and layer all ingredients in casserole dish ending with cheddar cheese on top. (be fairly generous with amount of cheese you use in this dish). Heat in oven until cheese is melted. Ingredients are basically the same but the method is different which makes a big different in flavor.

Excellent recipe for basics but I like to embellish. First I sautéed my chicken breasts (2) in butter and garlic. Cut into small pieces. Also added salt and pepper. Used a lot more cheese than called for and used dried onions on top instead of bread crumbs. Also much easier to microwave the fresh broccoli. Definitely keeper recipe. Next time will add fresh mushrooms with broccoli.

I needed some specs for this favorite childhood dish and when I tasted it, I kept trying to figure out what was missing from what I remembered. After a few basic seasoning attempts, I remembered what I missed in the sauce. Several heaping tablespoons of yellow curry powder. Yellow is the milder version of curry powder. If you use Madras or red curry, it will be very spicy. The other thing that was missing, to me, was lemon juice. I found 1/2 a lemon juiced along with its grated zest really opened up all the other flavors and gave it a bright, fresh taste. I also use panko crumbs or seasoned stuffing, crumbled and moistened with a couple of tablespoons of melted butter. Bon Appetit!

I appreciate Terry creating this recipe to catch my attention and use as a starting point for my family's taste buds. I heated one (of 4) pkgs of Kirkland/Costco frozen broccoli florets, no water added. Drained, placed in pie plate and scattered Kirkland's no-salt organic herb seasoning on top of florets. Diced organic chicken into small cubes, seasoned with poultry seasoning, sautéed in org. butter/EVOO. Placed across broccoli. Placed organic white cheddar cheese slices across top of hot chicken. Topped with soup/milk mixture seasoned with a nice amount of smoked paprika and minced stems of green onion . Melted 2 T organic butter til water steamed out of it. Stirred in 1/2 cup Panko bread crumbs til toasty brown. Topped dish with crumbs. 450* oven for 18 mins. Bubbly, toasty deliciousness!

I had a can of broccoli cheese soup in the pantry so I use it otherwise folowed the recipe is written the following morning. I received this text. “Hey mom dinner was mighty tasty. When are you gonna make that again?” I had to fast for a procedure, but I’m making it again tonight and you can bet I’m gonna have me some

This would have been extremely bland if I had not seasoned the chicken or the soup. I put it over some rice and it was ok.

I used healthy request cream of chicken soup mixed with 2T lite mayonnaise and 2-3T Greek yogurt or lite sour cream, 1/2c shredded cheese and curry powder to taste. Frozen broccoli florets par cooked and two rotisserie chicken breasts sliced and chopped into bite sized pieces then topped with 2/3c seasoned panko breadcrumbs mixed with 1T melted butter and 1T powdered ranch dressing. Bake in 11x7in pan 425 for15 minutes. Sprinkle on Smoked Paprika if desired! Enjoy!

My mom made a casserole. Very similar to this. Ours had the same ingredients plus sour cream, lemon and curry.

I and my brother – taster loved this recipe for its simple flavors. You could taste the chicken, the broccoli, the cheese, the sauce produced by the soup… Wonderful!

Mostly followed the recipe, was able to find condensed cream of broccoli soup, so only change was to add some garlic powder and smoked paprika to the soup mixture. Will definitely make again, so simple and easy with comforting flavor.

The recipe is good as it is. I have made it many times and prefer a slight change to put it over the top. I exchange Miracle Whip for the mayo, and condensed mushroom soup. I add 1 t of Grey Poupon mustard and 1/4 t of curry powder. I also used torn Italian bread instead of croutons and sprinkled the top with paprika. Adjust the mustard and the curry to taste. It is easily a 5-pointer with these changes—fresh steamed broccoli in bite-sized pieces. The chewy topping with the creamy casserole and combination of flavors make it a family favorite.

This is one of my "go to" recipes because it's easy and oh so good! I use a can of cream of chicken soup instead, and it's perfect that way.

Absolutely delicious and easy to make.