There is something mighty comforting about a casserole that asks so little of you and gives so much back, and this old-fashioned chicken Divan is just that kind of dish. Chicken Divan first gained popularity in mid-century American kitchens, when dependable casseroles made their way from hotel dining rooms to church suppers and family tables, and this pared-down three-ingredient version feels especially true to that era. Baked together in one dish, it turns simple pantry and freezer staples into a creamy, hearty supper that tastes like the sort of meal you remember from a Sunday afternoon, with the oven warming the kitchen and everyone circling back for seconds.
Serve this casserole with buttered egg noodles, steamed rice, or a scoop of mashed potatoes to catch every bit of the creamy sauce. A crisp green salad, sliced tomatoes, or simple dinner rolls make it feel like a full company meal without much extra work. If you are feeding a hungry table, a little cranberry salad or applesauce on the side brings a nice old-fashioned touch that suits this dish beautifully.
Oven Baked 3-Ingredient Chicken Divan
Servings: 6
Ingredients
4 cups cooked chicken, chopped or shredded
1 package (16 ounces) frozen broccoli florets, thawed and drained
2 cans (10.5 ounces each) condensed broccoli cheese soup
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish or a similar oval casserole dish.
2. Spread the thawed and drained broccoli evenly in the bottom of the prepared baking dish.
3. Scatter the cooked chicken over the broccoli in an even layer.
4. Spoon the broccoli cheese soup over the top and spread it gently so the chicken is well covered.
5. Bake uncovered for 30 to 35 minutes, until hot and bubbling around the edges. Let it rest for 5 minutes before serving.
Variations & Tips
Add a crunchy topping: If you do not mind stepping just past the strict three-ingredient idea, a handful of buttered bread crumbs or crushed crackers scattered on top before baking gives this casserole a lovely crunchy finish.
Use leftover turkey: This is a fine place for leftover roast turkey after the holidays. It bakes up with the same creamy comfort and makes a thrifty second meal that never tastes secondhand.
Drain the broccoli well: The best tip for this recipe is to press out excess moisture after thawing the broccoli. Too much water can thin the sauce and keep the casserole from baking up rich and creamy.
Make it ahead: Assemble the casserole earlier in the day, cover, and refrigerate until it is time to bake. You may need to add a few extra minutes in the oven if it is going in cold from the icebox.
Cheese it up: For an extra Sunday-supper touch, sprinkle a little shredded cheddar on top during the last 10 minutes of baking. It is not necessary, but it does give you that golden, bubbly finish folks love to see at the table.