Soups & Stews
This Campbell’s Soup Chicken Broccoli Divan recipe turns a creamy, celery-crusted hug into a comforting classic that’s easier than it looks. This recipe delivers the nostalgic flavors of childhood dinner tables with a modern twist—rich cream cheese layers, tender chicken, and crisp broccoli all baked to golden perfection.
The secret lies in balancing the soup's creaminess with a crisp celery topping that adds texture and freshness.
What makes this dish truly special is its simplicity—just a few pantry staples come together in one baking dish, yet the result is restaurant-quality. The chicken stays juicy, the broccoli retains its vibrant color, and the cream cheese sauce becomes velvety smooth, not grainy.
Baking at 350°F ensures everything cooks evenly while developing that signature crispy crust on top.
By the time you pull this dish from the oven, your kitchen will smell like home, and every bite will deliver that perfect balance of savory, creamy, and slightly crunchy textures. The celery topping adds a fresh brightness that cuts through the richness, making this dish both indulgent and satisfying.
It’s the kind of meal that disappears quickly, leaving everyone asking for seconds.
Perfect for family dinners, potlucks, or when you crave comfort food without the fuss, this recipe scales easily to feed a crowd. The best part? It’s ready in under an hour, so you can spend more time enjoying the meal and less time in the kitchen. Let’s get baking!
Ingredients for campbell's soup chicken broccoli divan
Six ingredients transform into nostalgic comfort—creamy, crispy, and full of homey flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Celery Soup 🥫 | 2 cans | 10.5 oz each, low-sodium preferred |
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, cut into bite-sized pieces |
| Broccoli Florets 🥦 | 3 cups | Fresh or frozen, cut into bite-sized pieces |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature for blending |
| Celery Stems 🧅 | 2 cups | Finely chopped, for crispy topping |
| All-Purpose Flour 🌾 | ½ cup | For thickening topping |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic depth |
| Butter 🧈 | 2 tbsp | Unsalted, for crispy topping |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
| Dried Parsley 🌿 | 1 tbsp | For garnish and color |
The Campbell's Cream of Celery Soup is the heart of this dish—low-sodium version keeps it from tasting flat. Grab the 10.5 oz cans from the soup aisle, not the condensed version. For the chicken, boneless, skinless breasts stay juicy—cut them into 1-inch pieces so they cook evenly. Broccoli? Fresh is ideal, but frozen florets work perfectly if you're short on time. Just make sure to thaw and dry them before baking to avoid a soggy topping. The cream cheese needs to be room temperature—this is non-negotiable for that velvety texture. Philadelphia brand is my go-to, but any full-fat works. For the celery topping, use the leafy green parts too—they pack more flavor than just the stalks.
No cream of celery soup? Substitute 1.5 cups heavy cream + 1 tbsp celery seeds for a similar vibe. Chicken thighs work too, but they take 10 minutes longer to cook. Swapping frozen broccoli for fresh? Drain and pulse in a food processor to mimic floret size. The celery topping can be prepped ahead—just store it in the fridge until ready to use. Pre-shredded cheese is convenient, but grate your own for that extra melty goodness. Short on butter? Olive oil works in a pinch, but it’ll be less crispy. The parsley? Fresh is best, but dried at half the amount gets you close if you’re in a bind.
This dish reheats beautifully—microwave in 1-minute bursts to keep the topping crispy. Leftovers keep for 3-4 days in the fridge, but honestly, it’s gone by day 2. The celery topping can be made a day ahead and stored separately. For a crowd, double the recipe—just use a 9x13-inch dish instead of 8x8. The secret to the crispy crust? Bake the topping separately for 5 minutes before adding it to the casserole. Trust me on this—it’s a game-changer!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just toss everything on a sheet pan, bake, and walk away. No pots, no pans, no sticky mess. The celery soup and cream cheese melt into a glossy, golden blanket over the chicken, while the broccoli steams right in the oven.
- Creamy Celery Crunch: That first bite? Rich, herby, and just a little crispy at the edges. The Campbell’s soup base gives it depth, but the celery stems and broccoli add a fresh, bright kick that cuts through the creaminess. Honestly, it’s the kind of flavor that makes you pause mid-bite.
- Weeknight & Potluck Star: Between us, this is my go-to for busy nights and when I need to bring something impressive to a gathering. It reheats beautifully for leftovers, and the creamy texture holds up—no soggy broccoli here. Plus, the celery soup makes it feel fancy without the effort.
- Budget-Friendly Protein Power: Chicken breast is lean and affordable, and a single can of Campbell’s soup stretches to feed four. I’ll be real: it’s not the prettiest dish, but the taste and value make it my secret weapon. Double the batch, freeze half, and thank me later.
Step-by-step instructions for Campbell's soup chicken broccoli divan
This creamy, celery-crusted masterpiece comes together in one bowl—rich, comforting, and ready in under 45 minutes!
Cook the Chicken and Broccoli Until Tender
In a large oven-safe skillet, melt the 2 tablespoons butter over medium-high heat. Add the 2 pounds chicken breast cut into bite-sized pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned and nearly cooked through. Remove the chicken and set aside.
In the same skillet, add the 3 cups broccoli florets and cook for 4-5 minutes until they begin to soften but still retain a vibrant green color. The broccoli should be tender-crisp, not mushy. Transfer the broccoli to a plate and set aside with the chicken. 2
Create the Creamy Divan Base
Pour the 2 cans Campbell's Cream of Celery Soup into the skillet and bring to a gentle simmer over medium heat. Stir in the 8 ounces cream cheese and the 0.5 cup milk, whisking until the cream cheese melts completely and the mixture becomes smooth and creamy. This should take about 2-3 minutes. The sauce should coat the back of a spoon—if it's too thick, add a splash of water to loosen it.
Season the sauce with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then stir in the 0.25 cup freshly grated Parmesan cheese. Return the chicken and broccoli to the skillet, tossing gently to coat everything evenly in the creamy sauce. Let it simmer for 2-3 minutes so the flavors meld together beautifully.
Step 3: Prepare the Crispy Celery ToppingIn a small bowl, combine the 2 cups finely chopped celery stems, 0.5 cup all-purpose flour, 2 cloves minced garlic, and 1 tablespoon dried parsley. Stir in the 2 tablespoons melted butter (save a little from the skillet) until the mixture forms a thick, crumbly paste. This topping is what gives the dish its signature crispy texture and aromatic depth.
Spread the celery mixture evenly over the top of the chicken and broccoli mixture in the skillet. The topping should be about ¼-inch thick—press it down gently with a spatula to help it adhere. Bake uncovered for 10-12 minutes at 375°F until the topping is golden brown and crispy.
Step 4: Broil for the Perfect FinishSwitch your oven to broil and place the skillet on the middle rack. Broil for 2-3 minutes until the topping is deeply golden and slightly crispy on top. Watch it closely—broiling can happen quickly, and you want that perfect contrast of creamy underneath and crispy on top. Remove from the oven and let it rest for 2-3 minutes before serving.
Garnish with an extra sprinkle of dried parsley for a pop of color and freshness. Serve immediately while the topping is still crispy and the sauce is warm. This dish is a crowd-pleaser—every bite delivers that creamy, celery-infused goodness with a satisfying crunch on top!
Step 5: Optional Garnish and ServingFor an extra touch of elegance, sprinkle additional Parmesan cheese over the top just before serving. The contrast of the crispy topping against the creamy sauce makes this dish truly special. Serve with a side of crusty bread or a simple green salad to balance the richness.
This one-bowl wonder is perfect for weeknight dinners—minimal cleanup, maximum flavor, and everyone will ask for seconds!
Pro Tips For Making Campbell'S Soup Chicken Broccoli Divan
- Trim the Celery Right: Cut those celery stems into ¼-inch pieces—no need for fancy dicing. The smaller the pieces, the faster they soften and blend into the sauce, so you don’t end up with chewy bits that ruin the creamy texture. I used to skip this and paid for it later.
- Cook Chicken to 165°F: Pull the chicken out of the pan when it hits 165°F internally, not when it looks "done." Overcooking turns it dry and rubbery, and since it’s going back into the oven, you’ll just reheat it later. A meat thermometer solves this every time—no guesswork.
- Blend Cream Cheese First: Whisk the cream cheese into the soup before adding it to the baking dish. Cold lumps of cream cheese turn into a sad, grainy mess in the oven. Warm the soup slightly first—just enough to melt the cream cheese smoothly. Trust me, your casserole will thank you.
- Broil for Last 2 Minutes: Skip the broiler until the very end—after the casserole’s been in the oven for the full time. Those last 2 minutes under the broiler give the top a golden, crispy finish without burning the rest. Watch it like a hawk, though, or you’ll end up with a charred disaster.
Common mistakes when making this recipe
Overcooking Chicken
The biggest mistake I see is overcooking the chicken, which turns it dry and rubbery. Chicken breast cooks fast—once it reaches 165°F internal temperature, remove it immediately.
I’ve ruined more than one batch by letting it sit too long in the skillet. Use a meat thermometer to check—it’s the only way to be sure. 🌡️
Skipping the Room-Temp Cream Cheese
Cold cream cheese creates lumps that ruin the silky texture of the sauce. Always let your 8 oz cream cheese sit at room temperature for 20-30 minutes before mixing.
I’ve learned this the hard way—lumpy sauce makes the whole dish feel off. Cut the block into smaller pieces to speed up the process.
Broccoli Too Soft
Overcooked broccoli turns mushy and dulls the dish’s vibrant color. Cook it just until tender-crisp—about 4-5 minutes in the skillet. If using frozen broccoli, thaw and pat it dry first to prevent excess moisture. I’ve seen people boil it separately, which is a no-go—it steams the flavor right out.
Uneven Topping Spread
A patchy celery topping means some bites will be crispy and others soggy. Press the topping down firmly with a spatula before baking. I like to use the back of a spoon to create an even layer.
Also, bake the topping separately for 5 minutes before adding it to the casserole—this trick makes all the difference. 💡
Broiling Too Long
Broiling can burn the topping in seconds if you’re not careful. Watch it like a hawk—2-3 minutes max on high broil. I’ve seen crispy topping turn to charcoal in under a minute. If your oven runs hot, reduce the time or move the skillet further from the heat source.
Ignoring the Rest Time
Skipping the 2-3 minute rest after baking means the sauce will leak out when you serve it. This is especially true for the creamy divan base. Let the dish sit while you prep garnishes or set the table—it’s worth the wait for that perfect first bite.
Trust me, your guests will notice the difference.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Chicken thighs add extra richness and stay juicier. Just increase cooking time to 8-10 minutes for the thighs to become fully tender. The skin-on version gives a crispy texture that pairs perfectly with the celery topping.
How do I make this dish ahead of time?
Prepare everything up to the celery topping step, then refrigerate uncovered for 1-2 hours to let flavors meld. When ready to bake, add the topping and broil as directed. For leftovers, store in an airtight container for up to 3 days—reheat covered for 1-2 minutes in the microwave.
What if I don't have celery for the topping?
No problem! Swap the celery with 2 cups finely chopped green onions or 1 cup crushed saltine crackers for a similar crunch. For extra flavor, add 1 teaspoon dried dill or ½ teaspoon onion powder to the topping mix.
Can I make this dish in a slow cooker?
Yes, but with adjustments. Brown the chicken and broccoli first, then combine with soups and cream cheese in the slow cooker. Cook on low for 3-4 hours, then transfer to a baking dish, top with celery mix, and broil for 5 minutes to crisp the topping.
Why did my topping turn out soggy?
Soggy topping usually means the chicken released too much moisture. Try baking the topping separately on a parchment-lined tray for 5 minutes at 375°F before adding it to the casserole. Also ensure your broccoli is dry before baking.