Doesn’t that name sound fancy? Chicken divan…
If you’re from the South, you grew up with your share of casseroles. Made with cream of chicken or cream of mushroom soup, is there any other kind of casserole? You see the 1984 church cookbook above that came out of my Pastor dad’s church at the time. The Women’s Ministry ladies decided they needed to do a cookbook for a couple of years and I’m so glad I snagged them. It is full of well-loved Southern recipes, good ole’ down home cooking and many of them have the above-mentioned creamy soup as a main ingredient. I’m quite sure there are probably some major differences between a church cookbook in the North and the South.
I’m just sayin’. 
So, are you ready for this Chicken Divan? I have no idea where the name came from, if anyone knows, please let me know. I can see this on a Southern restaurant menu where little ladies go to lunch and chat up a storm. Have any of my Yankee friends (sorry, we just still call ya’ll that, old habits die hard you know!) heard of this recipe?
This recipe was contributed by my sister, Renee. I’ve made it quite a bit over the years. Main ingredient, chicken of course. 
And cream of chicken soup mixed with mayo.
Broccoli layer goes first. 
Shredded chicken on top of that
Creamy mixture next
Sprinkled with shredded cheddar cheese and bread crumbs mixed with butter.
I serve mine with brown rice cooked in chicken broth.
And it’s a cheesy, yummy meal. Your kids would probably like it too. Comfort food at its best.
Here’s the official recipe:
Chicken Divan
1 pkg. frozen broccoli spears (I used fresh broccoli & steamed it lightly first)
3 chicken breasts, cooked & shredded
1 can cream of chicken soup ( I added a bit of the chicken broth the chicken cooked in to this)
1/2 cup mayo
1/2 tsp. lemon juice
1/2 cup shredded cheddar cheese
1/4 cup bread crumbs, soaked in 1 T. melted butter (I used Italian breadcrumbs)
Cook broccoli and drain. Arrange in a baking dish. Place chicken on top. Mix together soup, mayo, and lemon juice. Pour over chicken. Sprinkle with cheese. Combine bread crumbs & butter; sprinkle over chicken. Bake at 350* for 25 minutes covered, 5 minutes uncovered.
Eat and enjoy!
Yummy! I’ve never made this recipe but have had it at showers etc.. and have always loved it. Thanks for sharing Rhoda! I always enjoy visiting you and seeing what goodies you have found.
Yummmy…this is perfect for the next chilly day…which might take a while to happen, but when I does I think this will be what I’m serving. As a Yankee transplant I think it’s about time I learn to make a casserole or two, lol.
Hi Rhoda
I make a lot of chicken casseroles, my kids love em and they are great with our schedule but I’ve never seen one like that
funnily enough I have chicken and broccoli to use up in the fridge and of course I always always have a few cans of chicken soup, lol!
I’m gonna make this for tonight, a little Southern Chicken Divan down under..I’ll take a pic
Sarah
We have always called that recipe, “Chicken in the Trees” My family loves it. It’s what my college age son wants me to make when he comes home.
vickie in WA state
That sounds soooo yummy Rhonda 🙂 I’m starving and now I think I have to have this for dinner 🙂
Hugs,
Dena
This recipe sounds delicious…I think I will make it this week! Thanks for sharing it with us!
This sounds delicious…I think I may have to make it this week. Thanks for sharing it with us!
Sorry for the multiple comments…I am new to blogging!
Rhoda,
That’s looks delicious. I have a couple recipe books where the main ingredient is condensed soup. I’ve tried almost all of them. Casseroles are the best when you have big families to feed. I also like that you can freeze them. I’ll have to try this recipe.
Brandee 🙂
I’m a California girl and I’ve made Chicken Divan before…okay it was ages ago, probably 1980 something! It’s good. My daughter does not like casseroles at all so I hardly ever make them anymore.
Oh Rhoda, chicken divan! Mama made the absolute best and always called it chicken divine lol…I don’t know, a divan was always what we sat on lol! I love that bookshelf…
hugs
Sandi
My Mom used to make this. I forgot about it! Oh, I’ll be making this soon.
Thanks for the Memories.
Becky K.
One BIG thing I learned when making this and other cream of mushroom or cream of chicken recipes…….never, but NEVER use HEALTHY CHOICE in place of the regular cream of whatever.
OMgoodness, the taste is T E R R I B L E!!! I didn’t know it could change the flavor as much as it did.
Just my little ‘tid bit’of lesson learned. 🙂
This original Yankee got the recipe from a friend 28 years ago in northern Maine. I thought I’d died and gone to heaven. 🙂 We always made it with curry added, too. To take some of the guilt away, I use 1/2 mayo and 1/2 plain yogurt. Tasted just fine to me.
I love love love this meal. You just inspired my dinner…I have every thing I need so here I go!
Happy weekend! Just catching up on all your great posts! But, now, I am hungry!
xo
As kids we called this “chicken dive-out” because we didn’t like it. 🙂
I bet I would enjoy it these days though!
I always thought the original recipe was a chicken or turkey boneless fillet topped with fresh steamed broccoli and Hollandaise sauce. I guess the combo of soup and mayo is substitute for the more upscale version.
This is a classic fifties recipe from a “woman’s/homemakers” magazine, showing how to recreate a dish from a famous place by adapting it with the most favorite recipe ingredient in the South ( or at that time the entire country) Campbell’s Soup.
Yes, I am a southern girl, born and raised. I served my version of Chicken/Turkey Divan to my first husband over 30 years ago, using Knorr packaged Hollandaise and frozen broccoli. He loved it and it was CHEAP. This is also a good combination over a pan fried ham steak. Try that sometime, I’m sure you will love it.
Just found your blog today – don’t know how – and I love it. I too re-purpose furniture and accessories. May send you some pics.
Thanks,
Joanne
I made Chicken Divan using whippped cream, it was my firt time and my huband loved it. I used melted butetr, flour, sherry, etc. I am wondering because of the whipped cream if I can freeze the leftover portion. Love some thoughts anf what has been done.
thanks
Hi, Barbara, that sounds delicious! I’m not sure about the freezing part, but I’ve had good luck freezing most casseroles, so I bet it would work, in spite of the whipped cream addition. It’s worth a try!