Small-Batch Chicken Divan Casserole combines tender rotisserie chicken, broccoli, a creamy white cheddar sauce, and buttery Parmesan-Panko topping in a cozy casserole. It's perfect for two to four servings. This easy comfort food dinner comes together quickly and bakes until golden, bubbly, and irresistibly creamy.
This small-batch version of the classic chicken divan has a slightly more modern twist. Rather than canned soup, the creamy sauce starts with simple bechamèl, flavored with Dijon mustard, garlic powder, and extra-sharp white cheddar.
Rotisserie chicken keeps the recipe easy enough for a cozy weeknight dinner. The buttery Parmesan-Panko topping adds the perfect crispy finish.
Quick Look at the Recipe
- Cuisine: American Comfort Food
- Recipe Type: Main Dish/Casserole/One-Pot/Small-Batch
- Difficulty: Easy
- Prep Time: 15 minutes
- Bake Time: 25 to 30 minutes
- Servings: 2 to 4
- Make-Ahead Friendly: Yes
- Leftover-Friendly: Yes
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What's Special About this Recipe
- Perfect small-batch comfort food for two with leftovers or for small families
- Super easy and budget-friendly with flavorful rotisserie chicken
- Creamy homemade sauce without canned soup
- One-pot convenience
Ingredients - Here's What You'll Need
Simple Steps to Make the Chicken Divan Casserole
- Make the Parmesan-Panko Topping: Stir together Panko, grated Parmesan cheese and melted butter in a small bowl. Set aside.
- Make the Creamy Sauce: Melt the butter in a medium saucepan over medium heat and whisk in the flour. Slowly add the milk; whisk until slightly thickened. Add the Dijon mustard, garlic powder, salt, pepper, white cheddar cheese, and sour cream. Whisk until smooth and creamy. Reserve ¾ cup of the cheese to sprinkle on the top of the casserole.
- Add the Chicken and Broccoli: Once the sauce is creamy and smooth, add the rotisserie chicken and broccoli. Stir to combine the ingredients.
- Assemble the Casserole: Transfer the chicken and broccoli mixture to a 1 ½-quart oven-safe casserole dish sprayed with nonstick spray. Sprinkle the top with the reserved white cheddar and the Parmesan-Panko mixture.
- Bake: Bake the casserole uncovered in a preheated 375°F oven for 25 to 30 minutes, or until hot, bubbly, and golden brown
- Grarnish and Serve: Remove from the oven and let sit for about 5 minutes. If desired, garnish with minced parsley before serving.
This Small-Batch Chicken Divan Casserole is everything a comfort food dinner should be - creamy, cozy, flavorful, and easy enough for a busy weeknight. Rotisserie chicken keeps the preparation simple, which the homemade sauce and crispy Parmesan-Panko topping make it feel special enough for company.
Whether you're looking for a nostalgic casserole with a modern twist or simply a quick and easy way to prepare dinner, this recipe delivers. Yum!
Chula's Test Kitchen Tips
- Careful with Salt: Rotisserie chicken can be salty, so taste before adding extra salt.
- Broccoli Florets: Cut the broccoli into small florets. Smaller pieces create a better balance of chicken, broccoli, sauce, and topping in every bite.
- Blanch: Before adding the broccoli, boil it in salted water for 2 to 3 minutes. Then transfer the broccoli to an ice bath to stop the cooking and lock in the vibrant green color. Be sure to drain the broccoli well before adding it to the casserole.
- Why Blanch: Blanching stops the enzymatic activity in broccoli that causes flavor loss, color fading, and texture breakdown.
- Shred Your Own Cheese: Freshly shredded white cheddar melts more smoothly than pre-shredded cheese that contains anti-caking agents. These anti-caking agents prevent the cheese from sticking together in the bag, but can negatively affect how it melts and tastes.
Frequently Asked Questions
Yes. However, be sure you get broccoli florets rather than broccoli pieces, which tend to contain a lot of stalk. Thaw the frozen broccoli and drain it well before adding it to the casserole mixture.
Absolutely. However, white cheddar gives the casserole a slightly more classic and elegant appearance while still proviing the sharp cheddar flavor.
Yes. Assemble the casserole up to 24 hours ahead. Refrigerate until it reaches refrigerator temperature and then cover tightly. As the casserole cools, condensation can form and negatively affect the topping. Uncover and add about 10 extra minutes to the baking time if baking directly from the refrigerator.
Leftovers, if any, can be refrigerated, covered for up to 3 days. I like to reheat the leftovers in the microwave. If you want to preserve the crispy coating, however, reheat it in a 350°F oven for around 15 minutes or until heated through.
I like to serve a simple green salad with the Chicken Divan. However, crusty bread, dinner rolls, and fresh fruit also pair well with the Chicken Divan.
Other Chicken and Broccoli Casseroles
Chicken and Broccoli are a perfect combination in casseroles. Here are some other ideas, or with a ham substitute:
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Creamy Small-Batch Chicken Divan with Rotisserie Chicken
Ingredients
- 3 tablespoons (1.5 ounces, 43 grams) unsalted butter, divided
- ⅔ cup (1.3 ounces, 37 grams) Panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1½ tablespoons all-purpose flour
- 1¼ cups (10 ounces, 296 ml) milk
- 1½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1½ cups (6 ounces, 170 grams) shredded extra-sharp white cheddar cheese, divided
- 2 tablespoons (1 ounce, 28 grams) sour cream
- 1¾ cups (8.75 ounces, 248 grams) rotisserie chicken, cut into ½- to ¾-inch pieces
- 1½ cups (4.5 ounces, 128 grams) small broccoli florets, blanched and very well drained (See Tips 1 and 2)
- 1 teaspoon chopped fresh parsley, optional garnish
Instructions
- Preheat the oven to 375°F. Spray a 1½-quart baking dish with nonstick spray; set aside.
- Melt 1½ tablespoons of butter. In a small bowl, combine the melted butter, Panko breadcrumbs, and Parmesan cheese; set aside.
- Melt the remaining 1½ tablespoons of butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
- Slowly whisk in the milk. Cook, whisking frequently, until the sauce is slightly thickened, about 3 to 4 minutes.
- Whisk in the Dijon mustard, garlic powder, salt, and pepper. Remove the pan from the heat. Add ¾ cup of the white cheddar and whisk until smooth. Stir in the sour cream until fully incorporated.
- Add the chicken and broccoli; stir to combine.
- Transfer the chicken-and-broccoli mixture to the prepared baking dish. Sprinkle the remaining ¾ cup of white cheddar over the chicken and broccoli, then top with the Parmesan-Panko mixture. (See Tip 3)
- Bake uncovered at 375°F for 25 to 30 minutes, until hot and bubbly and the top is golden brown.
- Let the casserole rest for about 5 minutes before serving. Garnish with parsley, if desired.
- Yield: 2 to 4 servings. (See Tip 4)
Video
Tips/Notes
- To blanch broccoli, boil it in salted water for 2 to 3 minutes. Then immediately transfer it to an ice water bath to stop the cooking and lock in the vibrant green color. Be sure to drain it well before adding it to the casserole mixture.
- Frozen broccoli florets can be substituted for the fresh broccoli. Make sure the florets are thawed and well drained before adding them to the casserole mixture.
- The Chicken Divan Casserole can be prepared in advance up to this point. Refrigerate, and when the casserole reaches refrigerator temperature, cover tightly for up to 24 hours. Add around 10 minutes to the baking time.
- Leftovers, if any, can be refrigerated, covered, for up to 3 days. Reheat in the microwave or in a 350°F oven for 10 to 15 minutes or until heated through.
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