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+ servings
overhead shot of chicken divan casserole in a grey pasta bowl over heap of jasmine rice

Chicken Divan Casserole

This classic, comforting casserole recipe is an awesome way to use up any leftover poultry you might have kicking around in the fridge, and it's a big hit with kids and adults alike!
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 303 kcal

Ingredients
  

Croutons

  • 6-8 slices Bread any type - keto, gluten free, multigrain, sourdough, wheat, white, or dinner rolls. Stale is a okay!
  • 4 tablespoon Butter, melted sub olive oil for heart healthier option

Curry Sauce

Poached Chicken Breast and Broccoli

  • Water
  • Kosher Salt
  • 1-2 Bay Leaves optional
  • 1 tablespoon Peppercorns optional
  • 5-6 cloves Garlic optional
  • 3-4 Chicken Breasts or sub leftover turkey or rotisserie chicken
  • 2 crowns Broccoli sub bagged broccoli florets

To Serve

  • Cooked White Rice, Brown Rice, Wild Rice, Cauliflower Rice optional

Instructions
 

  • Slice bread into cubes and place on parchment or Silpat lined sheet tray. Drizzle and toss with melted butter or olive oil. Bake at 350F for 12-18 minutes, tossing midway through. Croutons should be crispy and golden.
  • Mix all sauce ingredients together until well combined. Set aside.
  • Bring water to boil with kosher salt and any additional flavorings. Add enough salt for the water to taste like the sea.
    Add chicken breasts and reduce heat to simmer. While chicken is poaching, prepare broccoli by cutting it into florets. Cut stem into bite sized pieces, removing tough skin if needed.
    If pot is big enough, add broccoli florets after 6-8 minutes.
    Otherwise, finish poaching chicken (10-12 minutes at a simmer), then remove breasts and add broccoli. Cook broccoli until fork tender, about 8 minutes. Strain and discard poaching liquid.
    Shred or cube chicken breasts.
  • In a 9 x 13 (or multiple smaller casserole dishes), layer broccoli, then chicken and top with curry sauce. Spread the sauce to coat.
    *You can stop assembly here, covering and refrigerating the casserole for later use.
    Bake at 350F for 25-30 minutes, until casserole is heated through. Dish out over rice (optional) and sprinkle with croutons. Enjoy!

Notes

  • For even faster assembly, use store bought croutons, rotisserie or leftover chicken or turkey, and a bag of broccoli florets that you steam in the bag in the microwave.
  • Croutons can be made ahead and kept in an airtight container at room temperature for up to a week
  • Casserole can be made and assembled (without baking) up to three days in advance. (Don't add croutons until service)
  • Casserole will last frozen for up to a month - defrost overnight in the refrigerator prior to baking.
  • Nutrition facts do not include rice.

Nutrition

Calories: 303kcalCarbohydrates: 16gProtein: 21gFat: 17gSaturated Fat: 6gCholesterol: 75mgSodium: 537mgPotassium: 404mgFiber: 2gSugar: 3gVitamin A: 337IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword Cheap, Chicken, Comforting, Easy, Fall, Fast, Gluten Free, Turkey, Winter
Tried this recipe?Let us know how it was!