10 Delicious Moms Easy Chicken Divan Recipes

Hungry for a cozy, comforting meal that’s as easy to make as it is delicious? You’re in luck! Our roundup of 10 Delicious Mom’s Easy Chicken Divan Recipes is here to save your dinner routine. Perfect for busy weeknights or lazy weekends, these recipes promise creamy, cheesy goodness with minimal fuss. Dive in and discover your next family favorite!

Classic Chicken Divan with Broccoli and Cheese

Kick off your comfort food game with this creamy, cheesy Classic Chicken Divan. It’s the perfect dish to cozy up with, combining tender chicken, crisp broccoli, and a rich cheese sauce that’ll have you coming back for seconds.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for extra flavor)
• 4 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 1/4 cup butter (salted butter adds a nice depth)
• 1/4 cup all-purpose flour (for that perfect sauce thickness)
• 2 cups whole milk (2% works, but whole makes it creamier)
• 1 cup chicken broth (homemade or store-bought, your choice)
• 1 1/2 cups sharp cheddar cheese, shredded (extra sharp gives a nice bite)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground is my go-to)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
2. Steam the broccoli florets for about 3 minutes until bright green but still crisp. Drain and spread them in the baking dish.
3. Layer the shredded chicken evenly over the broccoli.
4. In a medium saucepan, melt the butter over medium heat. Tip: Keep the heat medium to avoid browning the butter.
5. Whisk in the flour until smooth, cooking for about 1 minute to remove the raw taste.
6. Gradually add the milk and chicken broth, whisking constantly to prevent lumps.
7. Bring the mixture to a simmer, stirring until it thickens enough to coat the back of a spoon, about 5 minutes.
8. Remove from heat and stir in the cheddar cheese, salt, and pepper until the cheese is fully melted. Tip: Adding cheese off the heat prevents it from becoming grainy.
9. Pour the cheese sauce evenly over the chicken and broccoli.
10. Bake for 20-25 minutes, until bubbly and lightly golden on top. Tip: For a browner top, broil for the last 2 minutes.

Out of the oven, this dish is a creamy, comforting masterpiece with the perfect balance of tender chicken, crisp broccoli, and rich cheese sauce. Serve it over rice or with a side of crusty bread to soak up every last bit of that delicious sauce.

Creamy Chicken Divan Casserole

You know those nights when you crave something comforting but don’t want to spend hours in the kitchen? This creamy chicken divan casserole is your answer.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for extra flavor)
• 1 head of broccoli, cut into florets (steam it slightly if you prefer it tender)
• 1 can (10.5 oz) cream of chicken soup (go for the low-sodium version if you’re watching salt intake)
• 1/2 cup mayonnaise (Duke’s is my favorite for its tangy kick)
• 1/2 cup sour cream (full-fat gives the best creaminess)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp onion powder (for that subtle depth of flavor)
• 1/2 cup breadcrumbs (I use panko for extra crunch)
• 2 tbsp melted butter (salted butter makes the topping golden and delicious)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking from the get-go.
2. In a large bowl, mix the shredded chicken, broccoli florets, cream of chicken soup, mayonnaise, sour cream, cheddar cheese, garlic powder, and onion powder until well combined. Tip: If the mixture seems too thick, a splash of milk can loosen it up.
3. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Tip: A rubber spatula is perfect for this—it gets every last bit out of the bowl.
4. In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated. Sprinkle this over the chicken mixture. Tip: For extra crunch, you can toast the breadcrumbs in a dry pan before mixing with butter.
5. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Let it sit for 5 minutes before serving—this helps it set and makes serving easier.

Rich and creamy with a satisfying crunch on top, this casserole is a crowd-pleaser. Try serving it over a bed of rice or with a side of crusty bread to soak up all that delicious sauce.

Easy Chicken Divan with Rice

Feeling like you need a cozy, comforting meal that’s a breeze to whip up? This Easy Chicken Divan with Rice is your go-to for a hearty dinner that feels like a hug in a bowl.

Ingredients

• 2 cups cooked chicken, shredded (I love using rotisserie chicken for extra flavor)
• 1 cup white rice, uncooked (basmati works wonders here for its fragrance)
• 1 can (10.5 oz) cream of chicken soup (go for the low-sodium version if you’re watching salt intake)
• 1/2 cup mayonnaise (Duke’s is my favorite for its tangy kick)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp curry powder (this is the secret ingredient that gives it a unique twist)
• 1 cup broccoli florets, steamed (keep them crisp for a nice texture contrast)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice depth)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures everything bakes evenly.
2. In a large bowl, mix the cream of chicken soup, mayonnaise, lemon juice, and curry powder until smooth. Tip: Taste the mixture now to adjust the curry to your liking.
3. Add the shredded chicken and steamed broccoli to the bowl, stirring gently to coat everything in the sauce.
4. Spread the uncooked rice evenly in the bottom of a greased 9×13 inch baking dish. Tip: Rinsing the rice first removes excess starch for fluffier results.
5. Pour the chicken and sauce mixture over the rice, spreading it out to cover the rice completely.
6. Sprinkle the shredded cheddar cheese on top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
7. Bake uncovered for 25 minutes, or until the cheese is bubbly and the edges are lightly golden.

Here’s the deal: the rice soaks up all that creamy sauce, becoming incredibly flavorful, while the broccoli adds a fresh crunch. Serve it straight from the oven with a side of crusty bread to scoop up every last bit.

Quick Chicken Divan Pasta Bake

Got a craving for something creamy, cheesy, and utterly comforting? This Quick Chicken Divan Pasta Bake is your weeknight hero, combining tender chicken, broccoli, and pasta in a rich, velvety sauce that’s baked to golden perfection.

Ingredients

• 2 cups cooked chicken, shredded (I love using rotisserie chicken for extra flavor)
• 3 cups penne pasta, uncooked (whole wheat works great for a healthier twist)
• 2 cups broccoli florets, fresh or frozen (no need to thaw if frozen)
• 1 can (10.5 oz) cream of chicken soup (go for the low-sodium version if you’re watching salt)
• 1/2 cup mayonnaise (I swear by Duke’s for its tangy kick)
• 1/2 cup milk (2% or whole milk makes the sauce extra creamy)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 teaspoon garlic powder (because everything’s better with garlic)
• 1/4 teaspoon black pepper (freshly ground, if you’ve got it)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large bowl, whisk together the cream of chicken soup, mayonnaise, milk, garlic powder, and black pepper until smooth.
4. Add the cooked pasta, shredded chicken, and broccoli florets to the bowl, tossing gently to coat everything in the sauce.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Sprinkle the shredded cheddar cheese on top, covering the entire surface.
7. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden around the edges.
8. Let it sit for 5 minutes before serving to allow the sauce to thicken up a bit.

The first bite reveals a perfect harmony of textures—creamy sauce, tender pasta, and crisp-tender broccoli. Serve it straight from the dish with a side of garlic bread to soak up every last bit of that cheesy goodness.

Healthy Chicken Divan with Quinoa

Hey, you know those days when you crave something creamy and comforting but still want to keep it on the healthier side? This Healthy Chicken Divan with Quinoa is your answer. It’s a twist on the classic, packed with protein and veggies, and oh-so-satisfying.

Ingredients

• 1 cup quinoa (I love the nutty flavor it adds)
• 2 cups chicken broth (homemade if you’ve got it)
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces for even cooking)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 2 cups broccoli florets (fresh or frozen, but fresh gives a better crunch)
• 1 cup plain Greek yogurt (makes the sauce creamy without the guilt)
• 1/2 cup grated Parmesan cheese (because cheese makes everything better)
• 1 tsp garlic powder (for that essential flavor kick)
• Salt and pepper to taste (but really, don’t skimp on the pepper)

Instructions

1. Rinse the quinoa under cold water until the water runs clear. This removes the bitter coating.
2. In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam do its thing is key.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Cook until golden brown and no longer pink inside, about 6-8 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of browning it.
4. Add the broccoli to the skillet with the chicken. Sauté for another 3-4 minutes until the broccoli is bright green and slightly tender. Tip: If you like your broccoli with a bit more bite, pull it off the heat a minute earlier.
5. In a small bowl, mix the Greek yogurt, Parmesan, and garlic powder. Stir this mixture into the skillet with the chicken and broccoli until everything is evenly coated and heated through.
6. Fluff the quinoa with a fork and divide it between plates. Top with the chicken and broccoli mixture.

So, there you have it. The quinoa adds a lovely texture contrast to the creamy chicken and broccoli, and the Parmesan gives it a salty, cheesy finish. Try serving it with a sprinkle of red pepper flakes for a little heat.

Slow Cooker Chicken Divan

Ready to make your weeknight dinners a breeze? This Slow Cooker Chicken Divan is a creamy, comforting dish that practically cooks itself while you go about your day.

Ingredients

• 2 lbs boneless, skinless chicken breasts (I like to cut them into strips for even cooking)
• 1 can (10.5 oz) cream of chicken soup (go for the low-sodium version if you’re watching salt)
• 1 cup mayonnaise (Duke’s is my favorite for its tangy flavor)
• 1 cup grated sharp cheddar cheese (because extra cheese is always better)
• 1 tbsp lemon juice (freshly squeezed makes a difference)
• 1 tsp curry powder (this is the secret ingredient that gives it a little kick)
• 1 lb frozen broccoli florets (no need to thaw, they’ll cook perfectly in the slow cooker)
• 1/2 cup breadcrumbs (I use panko for that extra crunch)

Instructions

1. Place the chicken strips at the bottom of your slow cooker. Make sure they’re spread out evenly.
2. In a mixing bowl, whisk together the cream of chicken soup, mayonnaise, lemon juice, and curry powder until smooth. This is your sauce base.
3. Pour the sauce over the chicken in the slow cooker, making sure all pieces are coated.
4. Cover and cook on LOW for 4 hours. The chicken should be tender and easily shredded with a fork.
5. Add the frozen broccoli and grated cheddar cheese on top of the chicken. No need to stir; just let them sit on top.
6. Cover again and cook for another 30 minutes on LOW. The broccoli will be perfectly tender, and the cheese melted.
7. Sprinkle the breadcrumbs over the top for the last 10 minutes of cooking to get them golden and crispy.

The result? A creamy, cheesy dish with tender chicken and broccoli, all topped with a crispy breadcrumb layer. Serve it over rice or with a side of crusty bread to soak up all that delicious sauce.

Keto Chicken Divan with Cauliflower Rice

Zesty flavors and comforting textures make this Keto Chicken Divan with Cauliflower Rice a must-try for anyone looking to keep it low-carb without sacrificing taste. You’ll love how the creamy sauce and tender chicken come together with the light, fluffy cauliflower rice.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for extra flavor)
• 4 cups cauliflower rice (fresh or frozen, but I find fresh gives a better texture)
• 1 cup heavy cream (go for the good stuff, it makes a difference)
• 1/2 cup chicken broth (homemade if you have it)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (don’t skimp on the salt, it brings out the flavors)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5 minutes until slightly softened. Tip: Don’t overcrowd the pan to get a nice sauté.
3. Stir in the garlic powder, salt, and pepper. Cook for another minute to blend the flavors.
4. Add the shredded chicken to the skillet, mixing well with the cauliflower rice.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3 minutes until the sauce starts to thicken. Tip: Keep the heat medium to prevent the cream from separating.
6. Transfer the mixture to a baking dish. Sprinkle the shredded cheddar cheese evenly on top.
7. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

This dish comes out creamy, cheesy, and utterly satisfying. Try serving it with a sprinkle of fresh parsley for a pop of color and freshness.

Gluten-Free Chicken Divan

Mmm, you’re going to love this Gluten-Free Chicken Divan. It’s creamy, comforting, and totally doable on a busy weeknight. Plus, it’s a great way to sneak in some veggies without anyone noticing.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for extra flavor)
• 1 head of broccoli, cut into florets (steam it just until bright green for the best texture)
• 1 cup gluten-free cream of chicken soup (Pacific Foods is my favorite brand here)
• 1/2 cup mayonnaise (Duke’s has the perfect tanginess)
• 1 tsp lemon juice (freshly squeezed makes all the difference)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup gluten-free breadcrumbs (I use Ian’s for their great texture)
• 1 tbsp melted butter (salted butter gives a richer flavor)

Instructions

1. Preheat your oven to 350°F. This ensures everything bakes evenly.
2. In a large bowl, mix the shredded chicken and steamed broccoli florets. Tip: Make sure the broccoli is well-drained to avoid a watery casserole.
3. In another bowl, whisk together the gluten-free cream of chicken soup, mayonnaise, and lemon juice until smooth. This combo is the secret to the creamy sauce.
4. Pour the sauce over the chicken and broccoli, stirring gently to coat everything evenly. Tip: Don’t overmix to keep the broccoli florets intact.
5. Transfer the mixture to a greased 9×13 baking dish, spreading it out into an even layer.
6. Sprinkle the shredded cheddar cheese evenly over the top. Tip: For extra golden cheese, let it sit for a minute before adding the breadcrumbs.
7. In a small bowl, mix the gluten-free breadcrumbs with the melted butter, then sprinkle this over the cheese layer.
8. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Keep an eye on it after 20 minutes to prevent over-browning.

Zesty and comforting, this Gluten-Free Chicken Divan comes out with a creamy interior and a crispy, cheesy top. Serve it over a bed of cauliflower rice for a low-carb twist or alongside a crisp green salad to balance the richness.

Spicy Chicken Divan with Jalapenos

Spicy Chicken Divan with Jalapenos is the kind of dish that brings a little heat to your dinner table without overwhelming your taste buds. It’s creamy, it’s cheesy, and it’s got just the right amount of kick to make things interesting.

Ingredients

• 2 cups cooked chicken, shredded (I like using rotisserie chicken for extra flavor)
• 1 cup heavy cream (go for the full-fat version for that rich, creamy texture)
• 1 cup shredded cheddar cheese (sharp cheddar works best here)
• 1/2 cup mayonnaise (I swear by Duke’s for its tangy taste)
• 1/4 cup diced jalapenos (remove the seeds if you’re not into too much heat)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1 cup broccoli florets (steamed just until tender-crisp)

Instructions

1. Preheat your oven to 350°F. This ensures everything bakes evenly.
2. In a large bowl, mix the shredded chicken, heavy cream, cheddar cheese, mayonnaise, diced jalapenos, lemon juice, garlic powder, salt, and black pepper until well combined. Tip: Let the mixture sit for 5 minutes to let the flavors meld.
3. Gently fold in the steamed broccoli florets. Be careful not to break them apart.
4. Transfer the mixture to a greased baking dish, spreading it out evenly. Tip: A glass dish gives you the best heat distribution.
5. Bake for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Just like that, you’ve got a dish that’s creamy with a spicy kick, thanks to the jalapenos. Serve it over rice or with a side of crusty bread to soak up all that delicious sauce.

Vegan Chicken Divan with Chickpeas

Unbelievable how this Vegan Chicken Divan with Chickpeas brings all the comfort without any of the guilt. You’re going to love how creamy and satisfying it is, perfect for those cozy nights in.

Ingredients

• 2 cups cooked chickpeas (I like to cook mine with a bay leaf for extra flavor)
• 1 cup unsweetened almond milk (the creamier, the better for this dish)
• 1/2 cup nutritional yeast (this is the secret to that cheesy flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp turmeric (for that golden color and a hint of earthiness)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 head of broccoli, chopped into florets (for that classic Divan crunch)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. In a blender, combine the chickpeas, almond milk, nutritional yeast, olive oil, garlic powder, turmeric, salt, and black pepper. Blend until smooth. Tip: Scrape down the sides to get everything mixed well.
3. Spread the chopped broccoli florets in a baking dish. Pour the blended mixture over the broccoli, making sure it’s evenly coated. Tip: Give the dish a little shake to settle the sauce into all the nooks.
4. Bake for 25 minutes, or until the top is lightly golden and the broccoli is tender. Tip: Check at 20 minutes to avoid over-browning.

Fresh out of the oven, this dish is creamy with a slight crunch from the broccoli. Serve it over quinoa for a protein-packed meal, or enjoy it as is for a low-carb option.

Conclusion

Just like that, we’ve shared 10 mouthwatering ways to enjoy Chicken Divan, each recipe simpler and more delicious than the last. Whether you’re cooking for a cozy family dinner or prepping for a potluck, these dishes promise to delight. Don’t forget to try them out, drop a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!