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Easy Chicken Divan Casserole

A creamy, savory casserole featuring tender shredded chicken and crisp broccoli, topped with a crunchy breadcrumb layer, perfect for family gatherings or cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 2 cups cooked chicken, shredded Use Halal-friendly chicken.
  • 2 cups broccoli florets Blanched for best texture.
  • 1 can cream of chicken soup
  • 1 cup mayonnaise Use Halal-friendly mayonnaise.
  • 1 cup shredded cheddar cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup breadcrumbs Optional for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Blanch broccoli florets in boiling water for 2-3 minutes until bright green, then drain.
  3. In a large mixing bowl, combine the shredded chicken, blanched broccoli, cream of chicken soup, mayonnaise, cheddar cheese, lemon juice, garlic powder, salt, and pepper. Stir until well-combined.
  4. Spread the mixture evenly into a greased 9x13-inch baking dish.
  5. If using breadcrumbs, sprinkle them evenly over the top of the casserole.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.
  2. Remove from the oven and let cool for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can assemble the casserole and freeze it before baking, thaw overnight in the refrigerator before baking. To reheat, bake at 350°F for 20-25 minutes, covering with foil to retain moisture.