Description
This creamy, cheesy Broccoli Chicken Divan casserole tastes like it took all day but comes together in minutes. Your family will think you slaved for hours.
Ingredients
Scale
- 2 pounds fresh broccoli florets, cut into bite-sized pieces
- 2 pounds boneless, skinless chicken breasts, cooked and cubed
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup mayonnaise (full-fat provides the best flavor)
- ½ cup whole milk
- 2 tablespoons dry sherry (optional but authentic)
- 1 tablespoon fresh lemon juice
- 1 teaspoon curry powder
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
- 1 cup panko breadcrumbs
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Blanch broccoli for 2 minutes in boiling water, then transfer to ice bath. Drain and pat dry.
- Arrange blanched broccoli in an even layer in the baking dish. Place cooked chicken cubes in a single layer over the broccoli.
- In a medium bowl, whisk together condensed soup, mayonnaise, milk, sherry, lemon juice, and curry powder until smooth and well combined.
- Pour the sauce evenly over the chicken and broccoli layers, ensuring everything is well coated. Gently shake the dish to help the sauce settle.
- Sprinkle 1½ cups cheddar and ¼ cup Parmesan over the sauce layer. In a small bowl, combine panko breadcrumbs, melted butter, remaining cheese, and mix until breadcrumbs are evenly moistened.
- Sprinkle breadcrumb mixture over the casserole. Bake uncovered for 25-30 minutes until golden brown and bubbling. Allow to rest 5-10 minutes before serving.