Description
Cheesy Chicken Divan is a comforting casserole dish featuring tender broccoli and shredded chicken smothered in a creamy, cheesy sauce made with cream cheese, heavy cream, and sharp cheddar. Topped with a crispy parmesan and buttered panko breadcrumb crust, this baked entree offers a rich and satisfying meal perfect for a family dinner or potluck.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets
Meat
- 3 cups cooked or rotisserie chicken, shredded or diced
Dairy & Sauces
- 8 ounces cream cheese (1 block, softened)
- 1 cup heavy or whipping cream
- 2 cups grated cheddar cheese (divided)
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup butter (melted)
Seasonings & Others
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
Instructions
- Prepare the cream cheese: Take the cream cheese out of the fridge at least an hour before starting or microwave it for 20-30 seconds until very soft to ensure easy melting.
- Boil broccoli: Bring a pot of water to a boil for the broccoli. While waiting, prep all other ingredients so they are ready. Melt the butter by microwaving it in a small bowl and set aside.
- Preheat oven: Set the oven to 375°F and position the rack in the top third of the oven for even baking.
- Cook broccoli: Add broccoli florets to the boiling water and cook for 2-3 minutes until just tender. Drain well and transfer to a 9×13 inch casserole dish.
- Add chicken: Place shredded or diced cooked chicken beside the broccoli in the casserole dish.
- Make sauce: In a skillet or medium saucepan over medium-high heat, combine cream cheese, heavy cream, onion powder, garlic powder, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir or whisk continuously until the cream cheese melts and the sauce is smooth and similar in thickness to Alfredo sauce (about 5 minutes). If too thick, add a splash more cream. Remove from heat.
- Add cheddar cheese to sauce: Stir half of the grated cheddar cheese into the sauce until completely smooth.
- Combine sauce and casserole: Pour the creamy cheese sauce evenly over the chicken and broccoli, then gently toss and spread it into an even layer in the dish.
- Add cheese toppings: Sprinkle the remaining cheddar cheese evenly over the casserole, then top with freshly grated parmesan cheese.
- Prepare breadcrumb topping: Mix panko breadcrumbs with the melted butter until all breadcrumbs are coated evenly.
- Add breadcrumb topping and bake: Evenly sprinkle the buttered breadcrumb mixture over the casserole. Bake uncovered at 375°F for 20 minutes. For a darker, crispier topping, broil for a few minutes while watching carefully.
- Rest and serve: Let the casserole sit for 5 minutes after baking before serving to allow it to set and cool slightly.
Notes
- Use fresh broccoli florets or frozen, just thawed and patted dry.
- Rotisserie chicken is perfect for quick prep but any cooked chicken breast or thighs work.
- Softening cream cheese beforehand ensures the sauce blends smoothly.
- Don’t overcook the broccoli to keep it slightly crisp and prevent sogginess.
- Adjust sauce thickness by adding cream as needed; it will thicken more during baking.
- Keep an eye on the broiler to avoid burning the breadcrumb topping.
