Campbell's Kitchen Chicken Broccoli Divan Recipe

The dish turned out delicious. I anticipated that raw broccoli wouldn't be ideal, so I steamed it along with half a red pepper for added color and flavor. After chopping them up, I spread them in a greased glass pie plate. I decided to also add some freshly sliced mushrooms on top since I had them on hand. I used the breast meat from a rotisserie chicken from Sam's Club. For the sauce, I opted for Campbell's Healthy Request Cheese Soup to keep it from being too salty. Lastly, I sprinkled some Mozzarella on top because that's what I had available. 😊

I absolutely adore chicken divan, and although I hate to overly embellish a fantastic recipe, I find myself unable to resist doing so in this case. I am not a fan of mayonnaise or sour cream, so I substitute unflavored yogurt in their place. I opt out of using milk and instead incorporate two cans of cream of chicken soup along with a tablespoon of lemon juice. Being a self-proclaimed cheddar cheese enthusiast, I include half a cup in the soup mixture and sprinkle the other half on top. I personally prefer using corn flake crumbs over bread crumbs in this dish.

Absolutely fantastic! I started off by layering two packets of pre-cooked brown and wild rice blend in a 9x13 baking dish. Then I decided to double the recipe and used a mixture of one can of broccoli cheese soup and one can of cream of mushroom soup, seasoned with a hint of garlic powder, pepper, and smoked paprika, and I opted for whole milk. Instead of just broccoli, I added a variety of frozen mixed vegetables including broccoli, cauliflower, and carrots, which I thawed slightly under cold water. I added extra sharp cheddar cheese because we just can't get enough of it! I tripled the crumb topping instead of doubling it, and I might even add more next time as my husband thought it really elevated the dish. We found that using Italian Style Panko breadcrumbs resulted in a crunchier topping compared to other seasoned crumbs. After baking at 400 degrees for 30 minutes, it came out absolutely delicious! This simple yet delightful recipe has earned a permanent spot in our dinner rotation. :)

I have been preparing this dish ever since I got married 30 years ago, and over time, I have made some modifications. 1) I prefer using Campbell's Cheddar soup without the broccoli, 2) I substitute cauliflower or combine it with broccoli, 3) I enhance the flavors by adding extra spices like smoked paprika, basil, and onion powder. It has become a reliable go-to meal option for busy evenings! Just recently, someone requested the recipe, which is always a positive indicator.

I decided to modify the recipe by using about 3 cups of chicken and incorporating 2 packages of pre-made Rice a Roni broccoli and cheese flavor. I also included an additional 1/3 cup of milk. Instead of thawing the frozen broccoli, I mixed it in while still frozen. Additionally, I substituted French's fried onions for bread crumbs as it was what I had on hand. The result turned out delicious, and I will definitely be making this dish again.

When using raw broccoli, it tends to come out undercooked. I suggest steaming it for a few minutes before including it in the casserole for better results.

Fantastic recipe! Instead of boiling the chicken, I sautéed it in olive oil. I opted for frozen broccoli, which I steamed before adding it to the pie pan. I will definitely be making this dish again!

This recipe is absolutely fantastic! For a fun twist, I recommend adding sliced water chestnuts for extra crunch, fresh mushrooms for added flavor, and crispy onions mixed with breadcrumbs and cheese on top. It takes the dish to a whole new level!

I discovered this recipe on the back of a Campbell's can 35 years ago and have been preparing it for my family ever since. It has become one of our favorite meals. It's incredibly delicious and addictive.

I enjoyed it, but it needed a bit more flavor. I decided to add a few drops of hot sauce and some diced tomatoes – it turned out to be a fantastic and simple dinner choice.

I made this dish to use up some pre-cooked shredded chicken I had on hand. I combined the chicken with microwavable broccoli, seasoned it with a mix of garlic, salt, pepper, and green chili seasoning, and added a cream of mushroom soup mixed with half and half instead of milk. I topped it with a blend of Mexican cheese, a sprinkle of garlic-seasoned breadcrumbs, and crushed fried jalapeño salad topping. I baked it for 10 minutes at 400 degrees. After baking, I felt it needed something extra, so I microwaved a pack of chicken-flavored rice and poured it on top. My husband loved it and said it was addictively delicious.