Chicken Divan Broccoli Bake (Print-Friendly Version)
Shredded chicken, broccoli, and cheese sauce layered with crunchy topping for classic comfort.
# Ingredients You'll Need:
→ Main Components
01 -
480 g fresh broccoli florets, chopped into small pieces
02 -
1 whole rotisserie chicken, shredded
→ Sauce
03 -
298 g cream of chicken soup
04 -
298 g cream of mushroom soup
05 -
120 ml sour cream
06 -
110 g Monterey Jack cheese, hand shredded
→ Topping
07 -
110 g cheddar cheese, hand shredded
08 -
60 g seasoned breadcrumbs
09 -
30 ml olive oil
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
2 teaspoons garlic powder
→ Garnish
13 -
Fresh parsley, chopped (optional)
# How to Make It:
01 -
Set oven to 190°C (375°F) to ensure even baking.
02 -
Bring a pot of salted water to boil. Add broccoli florets and cook for 2–3 minutes. Drain thoroughly.
03 -
Transfer drained broccoli to a greased 23 x 33 cm baking dish. Season lightly with salt and black pepper.
04 -
Evenly distribute shredded rotisserie chicken over the broccoli. Season gently with salt, pepper and half the garlic powder.
05 -
In a medium bowl, combine cream of chicken soup, cream of mushroom soup, Monterey Jack cheese, sour cream, remaining garlic powder, salt, and pepper. Stir until homogeneous.
06 -
Pour cheese sauce mixture over the chicken layer. Spread to ensure an even surface.
07 -
In a small bowl, toss together cheddar cheese, seasoned breadcrumbs, and olive oil until evenly combined.
08 -
Evenly sprinkle breadcrumb mixture across the casserole surface.
09 -
Place dish on centre oven rack. Bake for 20 minutes, or until bubbling at the edges and top is golden.
10 -
Let casserole stand for 5 minutes. Garnish with chopped parsley if desired and serve immediately.
# Extra Information:
01 -
Ensure broccoli is just blanched to maintain texture in the finished dish.
02 -
Hand-shredding cheese improves melting and prevents clumping.