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Fast Chicken Divan

 Fast Chicken Divan
Frozen broccoli and leftover chicken get an easy—but elegant—treatment in a dish from Bertille Cooper of St. Inigoes, Maryland. She dresses them up with a saucy blend of cream soup and mayonnaise, then covers it all with a golden, cheesy crumb topping.
4-6 ServingsPrep: 5 min. Bake: 30 min.


  • 8 cups frozen broccoli florets or chopped broccoli
  • 3 cups cubed cooked chicken
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 3/4 cup dry bread crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon sliced pimientos, optional


  • In a large saucepan, cook the broccoli in boiling water for 1 minute;
  • drain. Transfer to a greased 11-in. x 7-in. baking dish; top with
  • chicken. Combine the soup, mayonnaise and lemon juice; spread over
  • chicken. Sprinkle with cheese. Combine bread crumbs and butter;
  • sprinkle over top.
  • Bake, uncovered, at 325° for 30 minutes or until bubbly and
  • golden brown. Let stand for 10 minutes before serving. Garnish with
  • pimientos if desired. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 629 calories, 49 g fat (14 g saturated fat), 115 mg cholesterol, 944 mg sodium, 16 g carbohydrate, 2 g fiber, 28 g protein.

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Fast Chicken Divan (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.