Skillet Chicken Diwan Recipe


Chicken Diwan is the kind of food you grow up eating and remember fondly, especially if you're from the Midwest or the South like me. It's your take on a bone-in casserole, and it's often made with gelatinous canned soup.

Gone are the days of overcooked broccoli and jiggly, gooey sauce. This skillet version has all the creaminess and flavor you want from chicken divan but with a delicious creamy sauce and perfectly cooked chicken and broccoli. Cooking time is down to 25 minutes, and there's no need to turn on the oven except for a super quick broil at the end to crisp up the topping.

Take chicken divan from weekend to weeknight with this easy recipe. Serve over rice or egg noodles and the whole family will love it!

Just recipes / Ciara Kehoe

Make it next

You can prepare this skillet dinner ahead of time, heating it up before serving. Prepare the chicken divan until the topping is added. Scoop into a casserole dish, cover, and refrigerate for up to two days. Allow to come to room temperature while you preheat the oven to 350°F. Uncover, add toppings, and cook until heated through. Broil until crisp on top, about 2 minutes, if needed.

Easy alternatives

  • Substitute panko for crushed buttery crackers.
  • Replace the parsley with thyme, rosemary or sage.
  • Use shredded leftover chicken or rotisserie chicken.

Just recipes / Ciara Kehoe

Chicken Casserole


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