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Mar 04
15

Chicken Divan

Chicken Divan

Chicken Divan is a dish my mom made often when I was growing up, so to me it will definitely always be a comfort food classic. If you haven’t had it before, it’s a very simple and tasty casserole made with chicken, broccoli, cream of chicken soup, mayo, and in my mom’s version, curry powder and lemon juice. The dish is topped with cheddar cheese and crunchy breadcrumbs, and can be served on it’s own or over rice, which is how my mom usually serves it. I tried out her recipe using lighter ingredients and it still had all the comforting, nostalgic, savory flavor I remember from my childhood. The curry powder really makes the sauce shine – don’t skip it! I always just use the McCormick version which should easily be found at most grocery stores. One hearty chicken breast with broccoli, smothered in sauce is just 403 calories or 6 WW Freestyle SmartPoints! Add these ingredients to your shopping list now, this will likely be a recipe you’ll want to add to your regular rotation.   

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Chicken Divan

Looking for more lightened up comfort food casseroles? Check out my Bubble Up BBQ Chicken and Beans Bake, Cheesy Buffalo Chicken Chickpea Bake, Meat and Potatoes Bake, Spinach and Chicken Phyllo Bake, Bubble Up Chicken Alfredo Bake, Cottage Pie, One-Pot Cincinnati Chili Spaghetti Bake, Cheesy Buffalo Chicken Potato Bake, Chili Cornbread Bake, Bubble Up Pizza Casserole, Layered Chicken Enchilada Bake, Teriyaki Chicken and Rice Casserole, Eggplant Parmesan Casserole, Bubble Up Chicken Pot Pie Casserole, Chicken Parmesan Quinoa Bake, Deep Dish Sloppy Joe Casserole and many more in the Casseroles section of my recipe index!

Print

Chicken Divan

Yield: 6 servings

Ingredients:

  • 5 cups broccoli florets
  • 6 (6 oz each) boneless, skinless chicken breast cutlets (on the thinner side) – total of 36 oz
  • 2 (10.5 oz) cans of Campbell’s Healthy Request Cream of Chicken Soup
  • 1 cup Hellmann’s Low Fat Mayonnaise
  • 1 teaspoon curry powder
  • 1 teaspoon lemon juice
  • 4 oz 50% less fat sharp cheddar cheese, shredded (I use Cabot)
  • ½ cup plain breadcrumbs

Directions:

  1. Preheat the oven to 350 degrees. Lightly mist a 9×13 casserole dish with cooking spray and set aside.
  2. Place the broccoli florets in a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave for 2-3 minutes on high until lightly tender. Spread the broccoli evenly across the bottom of the baking dish.
  3. Lightly mist a large skillet with cooking spray and bring over medium-high heat. Arrange the chicken cutlets into a single layer in the skillet and cook for about 2 minutes until the bottom is seared golden. Flip the cutlets and sear for another 2 minutes until the other side is golden as well. Do not worry if the chicken is not cooked through, you’re just searing the outside here, it will cook in the oven. Place the chicken breasts in a single layer on top of the broccoli in the casserole dish.
  4. In a mixing bowl, stir together the cream of chicken soup, mayonnaise, curry powder and lemon juice until well combined. Spread the sauce evenly across the top of the other ingredients in the casserole dish. Sprinkle the cheese on top and follow with the bread crumbs.
  5. Place in the oven and bake for 35-40 minutes until the chicken is cooked through and the sauce is bubbly.

Weight Watchers Freestyle SmartPoints:
6 per serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
10 per serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

Nutrition Information per serving:
403 calories, 25 g carbs, 5 g sugars, 12 g fat, 4 g saturated fat, 50 g protein, 3 g fiber (from myfitnesspal.com)

lightly adapted from my mom 🙂

15 comments on “Chicken Divan”

  1. My mom made it too . She used cream of mushroom soup and mayo but also used curry and lemon juice. Thanks for “ remaking” a childhood favorite

  2. I swear; Emily. Your mom and mine must have had the same cookbook. From the Doritos taco salad to the Nance’s mustard, you often post recipes that make my heart ache for my childhood. I can’t WAIT to make this! Thank you for bringing back so many of your childhood faves—because they’re mine, too!

    • This comment made my day! Our moms have great taste, haha. I hope this tastes like home for you!

  3. I just made this last night but with a few changes, all for simplicity. I used 4 chicken breasts, but I just salt and pepper them and bake them in the oven for 30 minutes on 350, then I take them out and let them sit. Then I cut up the broccoli and I used some asparagus too as I had lots in the fridge. I put it in the bottom of the casserole dish raw. I spray the casserole dish with cooking spray first. Then I chop up the chicken into bite size pieces and place it on top of the raw veggies. Top that with just one can of soup and 1/2 cup light mayo. Btw, I use cream of mushroom soup. Oh and I use a tablespoon of curry. One teaspoon is not near enough, lol! Spread that on the chicken and then top with 1 cup of low fat tex mex cheese. I don’t use breadcrumbs. Bake at 375 for 30 minutes and it is one of our favorites.
    Thanks Emily for all of your great recipes. Btw one of my favorites is your Enchilada stuffed chicken shells! A bit of work but worth it 🙂

    • I do think the teaspoon is enough, of course, but I appreciate your input. Sounds like you’ve found what works for your family and I’m sure it’s delicious! Thanks for sharing.

  4. Love this! My mom made it and called it Chicken Bingo because she got the recipe playing bingo with friends

  5. What if you’re unable to find low fat mayonnaise? And also I figured its 1 chicken breast but how much broccoli mixture do you get?

    • You can certainly use a different mayonnaise, you’ll just have to recalculate the nutrition information or points (if tracking) with whatever ingredients you’re using if you use different ones than I did. It makes 6 servings, so you take one chicken breast and 1/6th of the pan of broccoli (what’s underneath your chicken breast). Enjoy!

  6. Emily,

    If I made this ahead of time (Thursday night for a Saturday night dinner), should I cook it after I make it and reheat on Saturday night or should I make it Thursday night, refrigerate it and then bake it on Saturday night?

    Looks like a perfect dish for a girls’ weekend in the NC mountains!! (Plus I am on Weight Watchers!)

    hankyou.

  7. This was easy to put together and yummy! I used half mayonnaise and half greek yogurt. I think next time I’ll use all greek yogurt,(personal preference). Thank you Emily, you never disappoint.

  8. I made this tonight and it was deeeeeeeelicious AND easy to make. Thanks so much for this recipe and all the other ones that you “lighten up” – they’re great!!

  9. I used to make this all the time in college except with cornbread stuffing and butter drizzled all over the top. I made your version last night and just left out the mayo. (never had it with mayo before!?) Anyways it came out perfect and I can’t wait for leftovers this week. Thank you for sharing!

  10. Just made this for the first time – perfect blend of creams and spices with a hint of curry. A fun dish to make, thanks for a good recipe! 

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