Classic Chicken Divan

A classic, simple dish, chicken divan is an easy-to-make mix of chicken and broccoli in a tasty, creamy sauce. This recipe takes a few cheat steps to get you all of the flavors you want without having to put in a ton of time as well. The key ingredients for this chicken divan recipe are using a rotisserie chicken and some cans of condensed soup.

Not only does this save a lot of time, but they are also packed with tons of readymade flavor that give you everything you need to make a delicious chicken divan at home in less than an hour. The best way to get a crispy and crunchy topping for this recipe is to use Panko breadcrumbs when mixing it.

Panko breadcrumbs are those really crisp, irregularly shaped breadcrumbs you can find in your local grocery store. Without going into the surprisingly complex specifics, Panko breadcrumbs are made by cooking bread using electrical current, which is then ground to make fine slivers of really crispy crumbs.

You can certainly use any breadcrumbs you like, but using Panko is going to give you the absolute best flavor. By using both chicken and mushroom soup, you get plenty of rich, savory umami flavors without having to spend hours and hours mixing and making your own soups.

The use of a rotisserie chicken really just ties the whole thing together. It is impossible to replicate the taste of a rotisserie chicken at home, and using it in this recipe gives you all of that delectable, salty chicken quality without having to roast and cool your own chicken.

Ingredients:

• cups fresh broccoli florets chopped into bite sized pieces
• 4 cups chopped rotisserie chicken
• 1 small white onion diced
• 1 clove garlic minced
• 2 tablespoons butter
• one 10 1/2 ounce can condensed cream of chicken soup
• one 10 1/2 ounce can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• salt and pepper to taste
• Panko Topping
• 2 tablespoons butter
• 1/2 cup panko crumbs
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley