A rich, creamy casserole of tender chicken and crisp-tender broccoli in a cheesy, mustard-scented sauce with a golden, crunchy breadcrumb topping. Serve hot as a comforting main alongside mashed potatoes or a simple green salad.
A Cozy Cheesy Chicken-and-Broccoli Casserole
A creamy, mustard-bright sauce blankets tender poached chicken and crisp-tender broccoli, finished with a golden panko-Parmesan crunch—comfort food that’s easy enough for weeknights and welcome at potlucks.
This is the kind of dinner that behaves: it looks celebratory but comes together without fuss. Poaching the boneless skinless chicken keeps the meat supremely tender and shred-ready, while a quick blanch of the broccoli preserves that bright green snap so it won’t go mushy under the sauce. The result feels like a Sunday supper in casserole form, but takes less time than you’d expect.
The sauce is the dish’s soul—rich with butter and milk, perked up by a spoonful of Dijon and folded with sharp cheddar and a little Parmesan for depth. A touch of sour cream adds silkiness and a gentle tang, so the whole pan tastes layered rather than one-note creamy. Stirring the sauce until it’s smooth and glossy is worth the two extra minutes.
Texture is where this bake sings: panko tossed with a drizzle of olive oil (and more Parmesan if you like) gives the top an irresistible golden crunch that contrasts the velvety filling. It’s forgiving to scale—use an 8x8 or 9x9 dish depending on how many people you’re feeding—and pairs beautifully with mashed potatoes or a crisp green salad.
For make-ahead ease, assemble the casserole up to the panko topping, cover and refrigerate for a day, then bake when you’re ready. Leftovers reheat well, so it’s a solid pick for planning dinners that feel homemade without last-minute scrambling.
Ingredients
How to Make Hearty Chicken Divan Bake
- Preheat the oven to 375°F (190°C) and lightly grease an 8x8-inch or 9x9-inch baking dish.
- Bring a large pot of salted water to a boil; add the broccoli florets and blanch for 2 minutes until bright green and slightly tender, then transfer to an ice bath to stop cooking and drain well.
- While the broccoli cooks, place the chicken breasts in a saucepan and cover with water; bring to a gentle simmer and cook 12–15 minutes (or until an instant-read thermometer reads 165°F), then remove, let rest 5 minutes and shred or chop into bite-sized pieces.
- Make the sauce by melting the butter in a medium saucepan over medium heat, whisking in the flour and cooking 1–2 minutes to remove the raw flour taste; slowly whisk in the milk and chicken broth and simmer 3–4 minutes until the sauce thickens.
- Remove the sauce from the heat and whisk in the Dijon mustard, garlic powder, salt, black pepper, sour cream, 1 1/4 cups of the shredded cheddar, and 1/4 cup of the Parmesan until smooth and creamy.
- In a large bowl, combine the shredded chicken and drained broccoli, pour the cheese sauce over them and toss gently to coat; transfer the mixture into the prepared baking dish and smooth the top.
- Mix the panko breadcrumbs with the olive oil and the remaining 1/4 cup cheddar plus 1 tablespoon Parmesan; sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 20–25 minutes until the casserole is bubbly and the topping is golden brown; let rest 5 minutes before serving to set slightly.
Recipe Card
Hearty Chicken Divan Bake
A rich, creamy casserole of tender chicken and crisp-tender broccoli in a cheesy, mustard-scented sauce with a golden, crunchy breadcrumb topping. Serve hot as a comforting main alongside mashed potatoes or a simple green salad.
- Prep
- 20 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease an 8x8-inch or 9x9-inch baking dish.
- Bring a large pot of salted water to a boil; add the broccoli florets and blanch for 2 minutes until bright green and slightly tender, then transfer to an ice bath to stop cooking and drain well.
- While the broccoli cooks, place the chicken breasts in a saucepan and cover with water; bring to a gentle simmer and cook 12–15 minutes (or until an instant-read thermometer reads 165°F), then remove, let rest 5 minutes and shred or chop into bite-sized pieces.
- Make the sauce by melting the butter in a medium saucepan over medium heat, whisking in the flour and cooking 1–2 minutes to remove the raw flour taste; slowly whisk in the milk and chicken broth and simmer 3–4 minutes until the sauce thickens.
- Remove the sauce from the heat and whisk in the Dijon mustard, garlic powder, salt, black pepper, sour cream, 1 1/4 cups of the shredded cheddar, and 1/4 cup of the Parmesan until smooth and creamy.
- In a large bowl, combine the shredded chicken and drained broccoli, pour the cheese sauce over them and toss gently to coat; transfer the mixture into the prepared baking dish and smooth the top.
- Mix the panko breadcrumbs with the olive oil and the remaining 1/4 cup cheddar plus 1 tablespoon Parmesan; sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 20–25 minutes until the casserole is bubbly and the topping is golden brown; let rest 5 minutes before serving to set slightly.
Nutrition
- Carbohydrates
- 30
- Saturated Fat
- 13
- Sodium
- 900
- Fiber
- 3
- Unsaturated Fat
- 26
- Protein
- 72
- Fat
- 39
- Cholesterol
- 210
- Trans Fat
- 0.2
- Calories
- 790
- Sugar
- 7