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Dump and Bake Chicken Divan

Dump and Bake Chicken Divan

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The oven does all the work here.

Chicken Divan is as classic as casserole gets – many of us have been making it for decades, since it’s a crowd-pleasing complete meal in a baking dish that isn’t all that hard to prepare. Well, I have good news for you. This recipe makes it even easier. (And it’s still just as delicious!) With this ‘dump and bake’ version, there’s no sauce to prepare, no broccoli to blanch… you just stir everything together, pop it in the oven, and you end up with a classic, flavorful dinner that everyone (cook included) is happy about.

Serves 6
5m prep time
30m cook time


4 cups chicken, cooked and diced
1 (24 oz) package frozen broccoli florets, thawed
2 (10.5 oz each) cans condensed cream of chicken soup
1/2 cup mayonnaise
1/4 cup white wine or chicken broth
1 teaspoon lemon juice
1 cup cheddar cheese, grated
1/2 cup breadcrumbs
1 tablespoon butter, melted


Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.

Place chicken and broccoli in baking dish.

In a medium bowl, stir together soup, mayo, wine, and lemon juice. Pour over chicken. Top with cheese.

Stir together breadcrumbs and melted butter and sprinkle over cheese.

Bake until bubbly and cheese has melted, 25-30 minutes.

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