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This cheesy, creamy Chicken Divan casserole is comfort food to the max – a great go-to weeknight dinner, especially on chilly winter evenings!
This one time, I ran away from home. I was probably 6 years old at the time and I’m sure I was angry about something really important at the time (or maybe my mom had just told me not to hit my sister, which would obviously cause pure indignation). I stomped to my bedroom and, in a rage, grabbed my backpack out of my closet and dumped the entire contents of my underwear drawer inside. I zipped it up, stormed into the kitchen, grabbed a slice of American cheese, and slammed the garage door on my way out of the house. I tossed my backpack and slice of cheese into my little red Radio Flyer wagon and took off. I made it all the way around the block when I decided an empty lot was a brilliant place to stop. I planned to live there forever, using the neighbor’s sprinklers for water and gathering spare change off of the street for food. I pretty much had it all figured out.
Unbeknownst to me, my mom had sent my middle sister out on her bike to trail me. About 10 minutes later (what felt like an eternity to me), she revealed her presence and made me go home. Honestly, I was pretty done with the outdoors life by that time. I was probably still mad about whatever it was that had triggered this whole outing, but I had also forgotten that the empty lot didn’t have my Barbies, a bathroom, or a TV. There’s really just no place like home.
Chicken Divan is one of the recipes my mom used to make for us growing up, so I always feel all warm and fuzzy and nostalgic when I make it. It’s a really easy casserole that’s quick to throw together on a weeknight.
Mix together some chicken broth and stuffing mix.
Spread it across the bottom of a glass pan.
Sprinkle frozen broccoli and chopped cooked chicken (which I always have in my freezer for meals like this) across the top.
Mix together the sauce – mayo, cream of chicken soup, lemon juice, and curry powder.
Spread that across the casserole.
Sprinkle with cheese.
Cover it with foil and bake!
It’s as easy as that.
Sometimes I assemble the casserole the day before if I know I’m going to have a busy night, so I can just grab it out of the fridge and all I have to do is put it in the oven.
It’s a creamy, cheesy comfort food, perfect for anything from a potluck to a weeknight meal on-the-go.Print
- 1 (6 oz) box stuffing
- 1 1/2 cups chicken broth
- 3 cups frozen broccoli, thawed
- 2 cups cooked and chopped chicken
- 1 can cream of chicken soup
- 1 cup mayonnaise
- 1 tsp lemon juice
- 1 heaping tsp curry powder
- 1 1/2 shredded colby jack cheese
- Preheat oven to 350 degrees.
- Mix together stuffing and broth and lightly press into the bottom of a greased 13×9 glass pan.
- Sprinkle broccoli and chicken evenly across casserole.
- In a mixing bowl, combing soup, mayonnaise, lemon juice, and curry powder. Spread over casserole.
- Bake for 25 minutes, sprinkle with cheese, and bake for 5 more minutes, until cheese is melted.
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