This is a delicious, quick, and easy recipe for any night of the week!

Sarah
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Put frozen broccoli in a microwave-safe bowl; cook in microwave until hot, about 4 minutes. Transfer broccoli to a 9x13-inch baking dish.

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  • Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the middle, 5 to 7 minutes. Top broccoli with chicken pieces evenly.

  • Stir chicken soup, mayonnaise, sherry, and lemon juice together in a bowl until smooth; pour over the chicken and broccoli.

  • Bake in preheated oven for 30 minutes.

  • Mix bread crumbs, Cheddar cheese, and melted butter together in a small bowl; sprinkle evenly over the dish.

  • Continue baking until the topping is browned, about 10 minutes. Serve over rice.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

799 calories; 51.7 g total fat; 92 mg cholesterol; 1243 mg sodium. 56 g carbohydrates; 27.6 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/07/2014
First off this recipe is missing a critical component. Oven temperature. I decided to bake at 325 degrees F. I'm not sure if that's what the author intended. In retrospect that may have been too high of an oven for the amount of time this entire dish is supposed to bake. Next time if I left the temp as I did I would not cook the broccoli first and only slightly brown the chicken before adding it to the baking dish. The broccoli was mushy which I don't care for veggies cooked this well. But overall the recipe was easy and tasty and I really think it has a lot of potential. Read More
(6)

Most helpful critical review

Rating: 3 stars
09/03/2015
Quick & Easy Chicken Divan Haiku: "I baked with the rice so all the flavors would meld. Classic comfort dish." We thought this was good not earth-shatteringly-so but we ate it. My husband on the other hand ate 3 full plates of it declaring it tummy-rubbing-comfort-goodness. My only change was baking it w/ my rice already pre-cooked as a layer in the casserole dish. (Put it all together ahead of time so that I could pull it out of the oven and serve w/o minimal effort.) To make it 4 or 5 stars I would add curry lemon juice and sauteed onions and decrease the bread crumbs a bit. Read More
(2)
18 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/07/2014
First off this recipe is missing a critical component. Oven temperature. I decided to bake at 325 degrees F. I'm not sure if that's what the author intended. In retrospect that may have been too high of an oven for the amount of time this entire dish is supposed to bake. Next time if I left the temp as I did I would not cook the broccoli first and only slightly brown the chicken before adding it to the baking dish. The broccoli was mushy which I don't care for veggies cooked this well. But overall the recipe was easy and tasty and I really think it has a lot of potential. Read More
(6)
Rating: 4 stars
10/07/2014
First off this recipe is missing a critical component. Oven temperature. I decided to bake at 325 degrees F. I'm not sure if that's what the author intended. In retrospect that may have been too high of an oven for the amount of time this entire dish is supposed to bake. Next time if I left the temp as I did I would not cook the broccoli first and only slightly brown the chicken before adding it to the baking dish. The broccoli was mushy which I don't care for veggies cooked this well. But overall the recipe was easy and tasty and I really think it has a lot of potential. Read More
(6)
Rating: 5 stars
09/23/2014
This is a classic Chicken Divan. I made a few changes. No sherry used 1 can of cream of mushroom and 1 can of cream of chic. Used tenderloins and cut them up into bit sized pieces. I also added 1/2 cup of pecorino romano to the chic soup mix. Instead of rice I used pasta that I cooked in chic broth. Really delicious! Read More
(5)
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Rating: 4 stars
05/28/2014
I used fresh steamed broccoli in place of frozen and I also added a teaspoon of curry powder. I came out very good. My husband really liked it and it seemed to taste even better warmed up the next day as leftovers. Read More
(4)
Rating: 5 stars
02/02/2016
I have used other Chicken Divan recipes in the past that had more sauce so I was concerned about the ratio of sauce to content. I used fresh steam broccoli and discovered I had no bread crumbs. I crushed white cheddar cheese crackers as a substitute and the results were spectacular. My husband who dislikes chicken with sauces absolutely loved this meal and so did I. Buttery tasty easy to make...What's not to like? Read More
(2)
Rating: 4 stars
03/22/2016
I made a LOT of changes. First I made a gluten free version of this by using a substitute for the cream of chicken soup and using gluten free bread crumbs. I also used leftover rice on the bottom then layered the broccoli and 3 cups of leftover cooked chicken. I spread the shredded cheese over the chicken before I poured the sauce over and substituted parmesan in the crumb mixture instead of the cheddar. Turned out great! Kids loved it! Read More
(2)
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Rating: 3 stars
09/03/2015
Quick & Easy Chicken Divan Haiku: "I baked with the rice so all the flavors would meld. Classic comfort dish." We thought this was good not earth-shatteringly-so but we ate it. My husband on the other hand ate 3 full plates of it declaring it tummy-rubbing-comfort-goodness. My only change was baking it w/ my rice already pre-cooked as a layer in the casserole dish. (Put it all together ahead of time so that I could pull it out of the oven and serve w/o minimal effort.) To make it 4 or 5 stars I would add curry lemon juice and sauteed onions and decrease the bread crumbs a bit. Read More
(2)
Rating: 5 stars
10/08/2018
yummy. I didn't make any changes except i made half the recipe. Read More
Rating: 4 stars
07/26/2016
The only major change I made was to only use 1/2 cup of (light) mayo and sub in 1/2 cup of fat free greek yogurt. (too many points on WeightWatchers) The other changes I made were to use fresh ingredients where I could. I used fresh broccoli leftover roast chicken and made my own cream of mushroom soup. (I prefer cream of mushroom) Oh yeah I also used a Tablespoon of coconut oil instead of 3 Tablespoons of butter. This came out awesome! It's great comfort food and by changing up or adding spices you can easily change the flavor profile. The broccoli went in raw and came out with a nice crunch which is how I prefer broccoli. I thought the serving size was a little large. 1/6 of this over some brown rice was a big bowlful but I toughed it out and ate it all. I would totally make this again but I liked my changes. Read More
Rating: 5 stars
09/20/2015
I tried it with minor adjustments and it came out awesome Read More