Chicken Divan a la Jodi

Torrey Moseley


My bestest friend Jodi first cooked this for me YEARS ago. It has since become a family favorite, and the ultimate in comfort food. I've tweaked it here and there, but basically it's her recipe. It's really yummy, and a very good way to get your kids to eat the dreaded BROCCOLI. Oh and...all measurements are guesstimations. I'm not one to measure when I'm cooking. Baking, yes, cooking...NO.

★★★★★ 3 votes
30 Min
20 Min


3 to 4
chicken breast halves, skinless and boneless
2 large
broccoli crowns with stems
1 can(s)
cream of whatever you have on hand soup
1/2 c
real mayonnaise (not miracle whip)
1/3 to 1/2 c
2 c
grated cheese (i like medium cheddar)


2 c
bread crumbs
1/4 c
parmesan cheese, grated
1/2 to 1 stick
butter, melted
1 1/2 tsp
garlic powder


1Preheat oven to 375. Spray 9x13 glass baking dish with cooking spray.
2In bowl, mix canned soup, mayonnaise, milk, 1/2 tsp garlic powder until well blended.
3In separate bowl, mix bread crumbs, Parmesan cheese, melted butter and 1 tsp. garlic powder, salt and pepper until crumbs are well-coated.
4Break broccoli tops into florets, slice stem about 1/4 inch thick. Cook broccoli on stovetop (with about 2 inches water in bottom of pan) until almost done...but not-quite tender (don't want it mushy). Drain.
5Boil Chicken, drain, then cut into cubes (1/2 to 1 inch).
6Spread cooked chicken pieces, evenly, over bottom of pan.
7Spread steamed broccoli over chicken layer.
8Spoon/pour soup/mayo mix evenly over broccoli.
9Spread on layer of grated cheese (I like LOTS).
10Cover entire thing with bread crumb mixture.
11Pop into oven for about 20 minutes until bread crumbs are browned, cheese is melty, and it's hot all the way through.

About this Recipe

Course/Dish: Chicken
Hashtags: #easy, #broccoli