This is one of my family’s favorite casseroles and I figured out that it can be made either in the oven or the crockpot, making it very versatile. I’m in love with my slow cooker. There are many nights that we wouldn’t be having dinner at all if I couldn’t put it in the crockpot to cook.
Here’s what you’ll need:
1 bunch broccoli (I used frozen that I cooked till tender)
2 cups cooked, chicken
2 cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
about 1/2 cup of grated cheddar cheese
Put the chicken in the bottom of a crockpot or casserole dish, if you’re baking it in an oven. Layer the broccoli on top of the chicken. Stir together the soup, mayo and lemon juice. Spread this mixture over the broccoli. Top with the cheese. Bake in an oven at 350 degrees for 45 minutes or so. Or cook in a crockpot on low for 4-5 hours.
I think if you didn’t cook the broccoli, but left it frozen you could extend the cooking time in the crockpot if needed. After I put mine together the other day, I wondered if that would work. If someone tries it, please let me know.
that looks yummy! I think I’ll try that this week – maybe even tonight since I have to work.
ONe of my favorite recipes! YUMMMMM.
My mom made her own variation with Extra sharp Cheddar cheese and used milk to thin the cream of chicken and ommited the lemon juice and mayo, we ate it over rice, but now enjoye it over egg noodles. One of my (picky) husbands favorite meals!
This looks so good! I love my crockpot too! I’m going to try this tomorrow! Can’t wait!
I love this kind of dish – I really need to get me a new slow cooker.
Tiffany,
This looks and sounds delicious! But, I have started a low-carb diet (still eating fruits/veggies, just now breads/sweets, etc.) and I need to find a substitute for the cream of chicken. What would you recommend using in its place?
Amanda, the only thing I know of to use as a substitute for cream of chicken is to make a white sauce and use some chicken broth in it. But that wouldn’t probably qualify as low carb because of the flour. It’s also got plenty of butter, so… I’m not sure what you could use. Anyone out there have an idea?
Hi, stopping in from sits!
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Ode to slow cookers and how we love thee…
YUM!!! We are having this THIS week!!!
This looks so good, I’ll have to try it. Love that it can be made in the crockpot and not heat up the house.
I have this same recipe and my family loves it. I’ve never tried it in the crockpot though.
My mom used to make something like this, but added some almonds or those crunchy noodle thingys to add some texture.
I’ve made this dish in the oven with frozen broccoli and it does work just fine! I’m excited to try the other recipes this week.
I made this and it was delicious! I served it with garlic and bacon mashed potatoes but my husband decided the next time I make it we will serve it over toast points.
I made it today and while we all loved it, it was very salty. Did I do something wrong? I put the broccoli in frozen but couldn’t you put the chicken in frozen as well?
Brenda, I’m not sure why it was so salty. I’ve not had that problem before. Could it be the brand of cream soup you used? I usually just use Walmart brand, so nothing special. Hmmm. Does anyone else have ideas for Brenda on why it turned out salty?
As far as cooking from frozen, I don’t think this dish would turn out quite the same if you used frozen raw chicken. However, if you’ve precooked the chicken and then frozen it you could just thaw it enough to break it up a bit and add it frozen. Did that make sense?
Yum! Made it for dinner tonight. I waited too late to do it in the crockpot, so we had the casserole version. Everyone ate it…no leftovers. Love your site! Thank you.
P.S. Apple Crinkle is in the oven, making the house smell delicious!
Brenda, I just saw your comment about it turning out salty. I would guess that it would be the brand of soup, as well. Although some cheeses are saltier than others, I would think you would be able to distinguish that it was the cheese, if that were the problem. It might also turn out saltier if you used leftover chicken that had been seasoned previously, like a rotisserie chicken. I would say it’s worth another try.
OH MY Goodness!! So much for leftovers. lol that’s not gonna happen with this dish!! my family loooooved this dish; even the picky eater.
It appears that we made recipes off each other’s blog last night.
I actually had some cooked turkey in the freezer, so I used that instead of chicken. Otherwise I followed the recipe exactly. Easy peasy and super yummy!
I have made this several times now in my crockpot and I start with frozen raw chicken breasts, then pour the sauce over it and cook on low for 3 hours. I then added the broccoli (frozen), stirred it a bit, topped with the cheese and cooked it another 2 hours. It came out great!
Amy, that’s a great way to cook this in the slow cooker. I’ll have to try that method myself. Thanks for sharing!
LOVED it!!! great flavor (i was short on chicken though). thanks for the recipe!!!
Do you think I could make this the same, but with fresh broccoli, not frozen? I’m wanting to try this recipe this week and have fresh on hand. Thanks, love your site!!
Renae, fresh will work fine. Just cook it before you add it to the other ingredients.
I love chicken divan but I make mine a little different!
* Half a bag of frozen broccoli, steamed
* Cooked chicken, torn in pieces
* 2 cans of cream of mushroom soup
* 2 cups cheddar cheese, shredded
* 1/2 tbsp lemon juice
* 5 cups corn flakes
Butter a casserole dish and lay the steamed broccoli at the bottom. Lay torn chicken on top of broccoli. Mix cream of mushroom soup, shredded cheese and lemon juice and add as third layer. Melt a stick of butter and add crushed corn flakes with butter and sprinkle on top. 350 in the oven for an hour!
Jennifer, thanks for sharing your recipe. I bet the cornflakes give it a great crunch!
Do you think you could use canned chicken? not really a fan of canned chicken but others in the family are…
Kara, you can use canned chicken. I don’t usually, but I have before to save time.
Thanks tiffany, Just figured I’d ask, because i think using canned throws the flavor off, or maybe just doesn’t taste as good. lol. Thanks again! love the site!
This is what I have been looking for a Chicken Divan for the crock pot that has cheese on it. Can’t wait to try it.
Just curious if you cooked this in the slow cooker or the oven for the picture above? I’m trying to get an idea of which method would make the cheese look like that. Thanks,
I’m pretty sure I used the slow cooker.
I make something very similar to this. Instead of Mayo I use Miracle whip and add 1/2 -1 t of curry powder – adds a little zip.
I also don’t cook the broccoli – I just thaw and drain (that’s the key or it gets watery)
Any idea of the sodium content? I tried a different chicken divan recipe and it was almost too salty to eat. Is there any way to reduce the sodium content if it’s really high?
Taja, you could use low sodium soup. Or you could make a homemade cream soup substitute (basically white sauce) and use that instead of the soups to lower the sodium.