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Fast Chicken Divan

Total Time

Prep: 5 min. Bake: 30 min. + standing


6 servings

Frozen broccoli and leftover chicken get a simple—but elegant—treatment in a meal-in-one dish. It's easy to she dress up chicken with a saucy blend of cream soup and mayonnaise. I top it all off with a golden, cheesy crumb topping.— Bertille Cooper, St. Inigoes, Maryland
Fast Chicken Divan Recipe photo by Taste of Home


  • 8 cups frozen broccoli florets or chopped broccoli
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 3 cups cubed cooked chicken
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup dry bread crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon sliced pimientos, optional


  1. Preheat oven to 325°. In a large saucepan, cook the broccoli in boiling water for 1 minute; drain. Set aside.
  2. In a large bowl, combine the soup, mayonnaise and lemon juice; add broccoli and chicken. Gently stir to combine; transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top.
  3. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand for 10 minutes before serving. If desired, garnish with pimientos.

Nutrition Facts

1 cup: 629 calories, 49g fat (14g saturated fat), 115mg cholesterol, 944mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 28g protein.

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