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Chicken Divan

Broccoli and chicken are covered with a creamy sauce and then topped with shredded cheese and buttered cracker crumbs. It's the perfect casserole for a crowd or a family dinner (with leftovers)!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: broccoli, casserole, chicken, curry, easy casserole, low carb casserole, pantry cooking, party food
Servings: 8


  • 3 large (about 1.5-2 lbs) boneless skinless chicken breasts, cooked and cubed or shredded
  • 3 to 4 heads broccoli, uncooked fresh, chopped into florets (or frozen)
  • 2 to 2 1/2 cups shredded cheese, cheddar
  • 10-12 crackers (saltines, butter crackers, etc.) pulverized into crumbs
  • 2-3 tbsp butter, melted


  • 2 cans cream of chicken soup, 10 1/2 ounce cans
  • 1 cup mayonnaise
  • 1 tbsp curry powder
  • 1 tbsp lemon juice, from about half a lemon


  • Spread broccoli in bottom of casserole pan.
  • Spread chicken evenly over broccoli.
  • Mix sauce ingredients together.
  • Pour sauce over chicken.
  • Cover with shredded cheese.
  • Sprinkle cracker crumbs over the top of cheese and drizzle with melted butter.
  • Bake covered at 350 for 45 minutes, taking cover off for the last 10 minutes to finish.


  • Fresh broccoli is best but can use frozen. If using fresh, put it in raw (uncooked) and if using frozen, do not thaw first.
  • If needed, can use bottled lemon juice and canned shredded chicken (2 large cans). 
  • Any crackers will do although I prefer using saltines or butter crackers. You could also use breadcrumbs or potato chips.
  • I always use cheddar but you could substitute your favorite cheese.
  • This makes a very large casserole - fills a deep 10x15 casserole dish. You could easily cut the recipe in half and make a smaller dish.