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Fast Chicken Divan with Mayo

Total Time

Prep: 5 min. Bake: 30 min. + standing


6 servings

Updated: Jan. 04, 2023
Frozen broccoli and leftover chicken get a simple—but elegant—treatment in a meal-in-one dish. I top this saucy chicken divan with mayo off with a golden, cheesy crumb topping. —Bertille Cooper, California, Maryland
Fast Chicken Divan with Mayo Recipe photo by Taste of Home


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


  1. Preheat oven to 325°. In a large saucepan, cook the broccoli in boiling water for 1 minute; drain. Set aside.
  2. In a large bowl, combine the soup, mayonnaise and lemon juice; add broccoli and chicken. Gently stir to combine; transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top.
  3. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand for 10 minutes before serving. If desired, garnish with pimientos.
Chicken Divan with Mayo Tips

What kind of breadcrumbs should you use to make chicken divan with mayo?

This recipe calls for dry bread crumbs, but you can use any you’d like! Try topping your chicken divan with homemade bread crumbs or store-bought bread crumbs—or swap in Panko for extra crunch.

What can you serve with chicken divan with mayo?

Whip up a quick and easy side dish to go with your chicken divan with mayo. You can always serve it with more veggies, a crisp salad or quick 2-ingredient biscuits.

How should you reheat leftovers of chicken divan with mayo?

To reheat, cover the casserole dish with foil to prevent the topping from burning. Heat for about 15-20 minutes in a 300°F oven, or until hot. Your leftovers should stay good for 3-4 days stored in an airtight container in the fridge.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Test Cook

Nutrition Facts

1 cup: 629 calories, 49g fat (14g saturated fat), 115mg cholesterol, 944mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 28g protein.

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