Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups broccoli florets (about 1 lb / 450 g)
- 3 cups cooked chicken, shredded or diced (about 1 1/2 lb / 680 g cooked)
- 4 tbsp unsalted butter, divided
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup low-sodium chicken broth
- 1/2 cup sour cream
- 2 tsp Dijon mustard
- 1 tsp lemon zest + 2 tbsp fresh lemon juice
- 1 tsp curry powder
- 1/2 tsp kosher salt + 1/4 tsp black pepper
- 2 cups shredded sharp cheddar (about 8 oz / 225 g), divided
- 1 cup panko breadcrumbs
- 2 tbsp grated Parmesan (optional)
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- 2. Blanch broccoli in boiling salted water 3 minutes; drain well.
- 3. Make sauce: melt 2 tbsp butter, whisk in flour 1 minute; whisk in milk + broth, simmer 3–4 minutes until thick.
- 4. Off heat, whisk in sour cream, Dijon, lemon zest/juice, curry, salt, pepper; stir in 1 1/2 cups cheddar.
- 5. Combine broccoli + chicken in dish; pour sauce over and toss gently. Top with remaining 1/2 cup cheddar.
- 6. Mix panko with melted 2 tbsp butter (and Parmesan). Sprinkle on top.
- 7. Bake 25–30 minutes until bubbling; broil 1–2 minutes for extra crisp top. Rest 10 minutes before serving.
Why You’ll Love This Recipe
- Comfort-food classic: creamy cheddar sauce, crisp buttery topping, and tender chicken in every bite.
- Bright and balanced: lemon zest/juice and a hint of curry keep the sauce rich but not heavy.
- Weeknight-friendly: works beautifully with leftover chicken or rotisserie chicken.
- Veggie-packed: lots of broccoli under that golden top layer.
Grocery List
- Produce: broccoli florets (or 1 large head), lemon
- Dairy: unsalted butter, whole milk, sour cream, sharp cheddar cheese, Parmesan (optional)
- Meat: cooked chicken (rotisserie, leftover roasted chicken, or cooked breasts)
- Pantry: all-purpose flour, low-sodium chicken broth, panko breadcrumbs, Dijon mustard, curry powder, kosher salt, black pepper
Full Ingredients
For the Chicken & Broccoli Base
- Broccoli: 4 cups broccoli florets (about 1 lb / 450 g)
- Cooked chicken: 3 cups shredded or diced cooked chicken (about 1 1/2 lb / 680 g cooked)
- Butter for the dish: 1 tsp unsalted butter (for greasing)
For the Creamy Lemony-Cheddar Sauce
- Unsalted butter: 2 tbsp
- All-purpose flour: 3 tbsp
- Whole milk: 1 1/2 cups
- Low-sodium chicken broth: 1/2 cup
- Sour cream: 1/2 cup
- Dijon mustard: 2 tsp
- Lemon zest: 1 tsp (zest before juicing)
- Fresh lemon juice: 2 tbsp
- Curry powder: 1 tsp
- Kosher salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Sharp cheddar, shredded: 2 cups total (8 oz / 225 g), divided
- 1 1/2 cups for melting into the sauce
- 1/2 cup for sprinkling over the casserole
For the Buttery Breadcrumb Topping
- Panko breadcrumbs: 1 cup
- Unsalted butter, melted: 2 tbsp
- Grated Parmesan (optional but tasty): 2 tbsp
Optional for Serving
- Fresh parsley, chopped: 1 tbsp
- Extra lemon wedges
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the center of the oven and preheat to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish with 1 tsp butter.
Step 2: Blanch the broccoli so it stays bright and tender-crisp
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 minutes (you want them bright green and just barely tender).
Drain thoroughly in a colander. Shake off as much water as possible—extra water can make the casserole thin. Set aside.
Step 3: Make a quick roux-based sauce
In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 3 tbsp flour and cook, whisking constantly, for 1 minute (this cooks out the raw flour taste without browning).
Slowly whisk in 1 1/2 cups milk, then whisk in 1/2 cup chicken broth. Bring to a gentle simmer, whisking often, and cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 4: Add the flavor boosters and melt in the cheddar
Remove the saucepan from the heat. Whisk in 1/2 cup sour cream, 2 tsp Dijon mustard, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp curry powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Stir in 1 1/2 cups shredded sharp cheddar until fully melted and smooth. Taste and adjust seasoning if needed (a pinch more salt or a small squeeze of lemon can really wake it up).
Step 5: Assemble the casserole
Add the drained broccoli and 3 cups cooked chicken to the prepared baking dish. Pour the warm cheddar sauce over the top.
Gently stir and spread into an even layer. Sprinkle the remaining 1/2 cup cheddar evenly over the casserole.
Step 6: Make the buttery breadcrumb topping
In a small bowl, combine 1 cup panko with 2 tbsp melted butter until the crumbs look evenly moistened. Stir in 2 tbsp Parmesan if using.
Sprinkle the topping evenly over the casserole, covering the surface so every scoop gets a little crunch.
Step 7: Bake until bubbling and crisp
Bake at 375°F (190°C) for 25–30 minutes, until the edges are bubbling and the topping is golden.
If you want a deeper crunch, broil on high for 1–2 minutes at the end—stay close so it doesn’t burn.
Let the casserole rest for 10 minutes before serving. This helps the sauce set up so it scoops neatly. Garnish with 1 tbsp chopped parsley if you like.
Pro Tips
- Drain the broccoli well: Water clinging to the florets can thin the sauce. After draining, let it sit 2–3 minutes, then gently pat with a towel if needed.
- Shred your own cheese if possible: Pre-shredded cheese has anti-caking agents that can make sauces slightly grainy. A block of cheddar melts smoother.
- Control the curry flavor: Use 1 tsp for a subtle warmth. If you love it, increase to 1 1/2 tsp.
- Keep the sauce silky: Add the cheddar off heat so it melts smoothly without getting oily.
- Extra-crispy topping: If your oven runs cool, bake the casserole 30 minutes, then broil 1 minute to finish.
Variations
- Rice-base Chicken Divan: Spread 3 cups cooked rice (white or brown) in the baking dish before adding the broccoli and chicken. This makes it extra hearty; bake time stays the same.
- Turkey Divan: Swap in 3 cups cooked turkey (great for leftovers). Everything else stays the same.
- Lighter sauce option: Use 2% milk instead of whole milk and reduce sour cream to 1/3 cup; add 2 extra tbsp broth if you need to thin it.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then cover and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 350°F (175°C) oven for 15–20 minutes (covered with foil for the first 10 minutes, then uncovered to re-crisp the top). Microwave works for single portions, but the topping will soften.
Make-ahead: Assemble everything except the breadcrumb topping up to 24 hours ahead, cover, and refrigerate. Add the buttered panko right before baking. If baking straight from the fridge, add 5–10 minutes to the bake time.
Freeze: For best results, freeze the casserole without the breadcrumb topping. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, add fresh buttered panko, and bake at 375°F (190°C) for 30–40 minutes until hot and bubbling.
Nutrition (per serving)
Approximate (based on 6 servings): 520 calories, 38 g protein, 22 g carbs, 30 g fat, 4 g fiber, 780 mg sodium.
