Paula Deen Chicken Divan

A creamy, cheesy Southern-style casserole made with juicy chicken, fresh broccoli, and a rich, buttery cracker topping, inspired by Paula Deen’s classic comfort food style. Perfect for weeknight dinners or make-ahead meals the whole family will love.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 6 people

Course: Main Course

Cuisine: American, Southern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Main Ingredients
2 cups – cooked chicken – shredded or cubed
2 cups – broccoli florets – steamed or blanched
1 cup – shredded cheddar cheese – sharp preferred
1 can 10.5 oz – cream of chicken soup
½ cup – mayonnaise
½ cup – sour cream
1 tsp – garlic powder
– salt and pepper – to taste
Topping
1 cup – crushed buttery crackers – like Ritz
2 tbsp – butter – melted

Equipment

1 9x13 Baking Dish Lightly greased
1 Mixing bowl For combining sauce ingredients
1 Spatula To spread sauce evenly
1 Small bowl For mixing cracker topping

Method

Preheat oven to 350°F and grease a 9x13-inch baking dish.
Make the sauce: In a mixing bowl, whisk together cream of chicken soup, mayo, sour cream, garlic powder, salt, and pepper until smooth.
Layer the dish: Spread broccoli evenly in the dish, then top with chicken.
Add the sauce: Pour and spread the creamy sauce mixture over the chicken and broccoli.
Top with cheese: Sprinkle shredded cheddar cheese evenly over the top.
Make the topping: In a small bowl, mix crushed crackers with melted butter and sprinkle on top.
Bake for 25–30 minutes until bubbly and golden brown.
Rest for 5–10 minutes before serving for best texture.

Notes

Swap mayo for Greek yogurt to lighten it up.
Use frozen broccoli, just thaw and drain before adding.
Make ahead by assembling the casserole up to 1 day in advance.
Freeze unbaked (without topping) for up to 3 months.