Mom's Best Recipes
Recipe

Weeknight Herb Chicken Divan

Creamy, bright, and reliably cozy: tender chicken and broccoli in a lemony herb sauce, finished with a crisp, buttery topping.

Author By Matt Campbell
4.8
A golden baked chicken divan casserole in a white ceramic baking dish with broccoli florets and a crisp breadcrumb topping, sitting on a wooden counter
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Chicken Divan has big comfort-food energy, but the old-school versions can feel like a nap in casserole form. This one stays classic where it counts (chicken, broccoli, creamy sauce, crispy top), then gets a weeknight glow-up with a fresh herb hit and a little lemon to keep everything lively.

It is the kind of dinner that makes people wander into the kitchen asking, “What smells so good?” and you get to act casual while you secretly take full credit for the crisp edges and the sauce that tastes like you actually tried. You did. Just not in a stressful way.

A close-up of a spoon lifting creamy chicken and broccoli from the casserole, showing the thick herb-flecked sauce and crunchy topping

Why It Works

  • Bright, not flat: Lemon zest and fresh herbs cut through the creamy base, so every bite tastes awake.
  • Weeknight logic: Uses rotisserie chicken or leftover cooked chicken beautifully, and the sauce is one bowl.
  • Texture you can hear: A buttery panko-Parmesan topping gets you that crunchy finish without deep effort.
  • Family-friendly, adult-approved: Cozy casserole vibes, but with the kind of seasoning that makes you pause mid-bite.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: For best texture, reheat in a 350°F oven until hot (about 15 to 20 minutes). Microwave works too, but the topping will soften. If you want the crunch back, hit it with a quick broil at the end.

Freeze: You can freeze it, but creamy sauces can loosen a bit after thawing. If freezing, portion into containers, freeze up to 2 months, thaw overnight in the fridge, then reheat in the oven. Add a fresh handful of panko on top before reheating if you want a revived crisp layer.

Common Questions

Common Questions

Can I use frozen broccoli?

Yes. Thaw it first and pat it dry. Frozen broccoli holds extra water, and extra water is how casseroles get sad and soupy.

What herbs work best here?

Parsley and dill are my favorite “bright and fresh” duo. Basil is also great. If you only have dried herbs, use about 1 teaspoon dried for every 1 tablespoon fresh, and let the sauce sit for a few minutes so the flavor wakes up.

Do I have to use mayo?

Nope. The mayo adds richness and a little tang, but you can swap it with more Greek yogurt or sour cream. If you go all yogurt, the sauce will taste slightly tangier, which is honestly kind of great with the lemon.

How do I keep the sauce from getting watery?

This is a cold-mix sauce, so the biggest risk is extra moisture, not scorching. To keep it creamy (not loose), make sure the broccoli is drained really well after blanching (or thawing). If your chicken is super juicy, pat it dry. Also, do not overbake. Bake just until it bubbles around the edges and turns golden on top.

Can I make this ahead?

Yes. Assemble the casserole (hold the topping), cover, and refrigerate up to 24 hours. Add topping right before baking. You may need 5 to 10 extra minutes in the oven if it is going in cold.

I have a soft spot for casseroles because they are the ultimate team players. One dish, everyone eats, and the kitchen does not look like a tornado hit it. The first time I made Chicken Divan at home, it tasted like the idea of comfort, but not the kind of comfort that makes you want a second plate. So I started treating the sauce like it deserved a little respect: fresh herbs, lemon zest, and enough seasoning to keep it from feeling beige. Now it is a weeknight regular, and I will admit it: I live for that moment when the topping comes out audibly crisp and the broccoli is still bright green.