Chicken Divan Casserole

This is a variation on last weeks Chicken Divan. What made last weeks dish unique was the individual serving bowls. This version is more for everyday occasions. It is so delicious I just can’t help serving it family style. Plus my kids love it.

Prep Time: 1 hr 15 min or so
Cook Time: 30 min (approximately)

5 Skinless, Boneless Chicken Breasts 4 to 6 oz each
5 Broccoli Spears
2 10 oz Cream of Something Soup (Your Call)
5 Slices of Havarti or Provolone Cheese
5 Slices Colby-Jack
8 cups Prepared Instant Mashed Potatoes (or more as needed)
Season Salt (be careful the Cream of Something soup is usually salty)
Season Pepper
Granulated Garlic
¼ White Wine
2 Tbls Oil
2 Tbls Butter

13 by 9 Casserole Dish
1 Large Piping bag, or Zip lock bag, and Star Tip
1 Large Skillet
1 Sheet Pans
1 Med Pan
1 Colander

OK let’s get started.

Pre heat you oven to 350º.

You will need to precook the chicken and the broccoli. I usually brown the chicken in a large skillet and finish them in the oven. First season the Chicken breasts with the Season Salt, Season Pepper and Granulated Garlic.

Heat the oil and butter, when the pan is hot put in the chicken breasts and brown both sides. Transfer the chicken to a sheet pan and finish in the oven. Cook the chicken to about 160º internally.

While the chicken is cooking clean the broccoli. I usually just cook it in some water. You can also steam it, what ever way you like is fine. When the broccoli is done to your liking, pour it into the colander and cool it under some cold running water. Drain well, cut the broccoli in to bite size pieces and set aside.

The chicken should be done by now. Check to makes sure it has an internal temp of 160º and remove from the oven and let cool. Save the drippings for the sauce.

Now for the sauce, I use Campbell’s Cream of Mushroom with Roasted Garlic soup. You can use any cream soup you like, thus the “Cream of Something Soup” above. (Well maybe not Cream of Shrimp). I use only half of the milk called for in the directions on the can. I also pour in the chicken drippings. It makes for a heartier sauce. Heat up the sauce just enough to mix it well. (In the restaurant they just ladled out of the can.)

Now let’s build the Chicken Divan Casserole. Cut the chicken breasts into bite size pieces, as we did with the broccoli; get out your 13 by 9 dish and an arrangement chicken and broccoli in the dish. Once you have the chicken and broccoli in the bowl add the “Cream of Something” sauce, season to taste. Then top with a slices of Havarti or Provolone cheese. I also used some Colby-Jack for a little more color, your call.

If you are going to serve the next day or later that night cover them and put in the fridge.

If you are going to serve right away continue with the following step.

If not, continue with the next step 1 to 1 ½ hours before you intend to serve. Take the casserole out of the fridge to allow it to just reach room temperature. Or you could take the chill off it by placing it in a microwave for a couple of minutes. Be sure to preheat the oven to 425º.

Put the dish on the sheet pan in case it bubbles over. Prepare the instant mashed potatoes per the directions on the box. I like to put a little extra butter in the mix to ensure browning. We will then be piping them around the dish.

Pipe the potatoes around the edge of the dish using a star tip. Make the potatoes about an inch to 1 ½ inches wide. Then pipe across the open field of the dish. (See pic) You may need to go over it twice, or use a slight zigzag pattern.  Or you could be lucky enough to have a large piping bag with a large star tip. I had to run to the local mega-mart to buy one. I had lost a crucial piece to the one I already had.

Place the casserole dish in 450º oven until the potato mixture gets a nice brown color on the edges and the sauce is nice and bubbly. Mine took about 30 min because I just could stop checking it.

The potatoes didn’t brown quite well enough in the oven so I used the blow torch method to brown them a little more. Just be careful it can go from brown to black in an instant.

Let stand 15 to 20 minutes and serve with a nice white Zinfandel or other white wine of your choice.  Well a little wine for yourself and big class of milk for the kids.




3 Responses to “Chicken Divan Casserole”

  1. Sophie says:

    We would like to feature your casserole on our blog. Please email if interested. Thanks 🙂

    You can view our blog here:

  2. Chef Benwa says:

    Thanks Sophie, That would be great!

  3. Billy Jones says:

    Well researched site – love the kitchen gadgets! – Will look to incorporate some of your ideas into my site. Thanks!

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