Campbell's Chicken Divan Recipe: Creamy Celery-Topped Comfort in One Pan

Transforming a classic comfort dish into a one-pan wonder, this Campbell's Chicken Divan recipe delivers all the creamy, celery-topped goodness without the fuss.

I first discovered this technique while testing ways to simplify traditional recipes for busy weeknights—using Campbell’s cream of mushroom soup as the foundation creates that signature velvety texture with minimal effort.

The secret lies in balancing the soup’s richness with fresh celery, chicken, and a touch of cheese, all baked until golden and bubbling. This method preserves the dish’s comforting essence while cutting prep time by half. The celery topping adds that signature crunch and freshness that makes Chicken Divan special.

What you’ll end up with is a creamy, comforting casserole that’s ready in under 45 minutes—perfect for family dinners or meal prep. The creamy chicken mixture sits beneath a crisp, celery-topped layer that holds its shape beautifully. Serve with green beans or crusty bread for the full experience.

Whether you’re recreating a childhood favorite or introducing it to new generations, this recipe keeps the tradition alive while making it easier than ever. Let’s get started—your taste buds will thank you.

Ingredients for campbell's chicken divan

Sixteen simple ingredients transform into creamy, celery-topped comfort in one pan.

The Campbell's cream of mushroom soup is the foundation—grab the 10.5 oz cans for that signature velvety texture. I always double-check the expiration date since the canned soup keeps for months, but freshness matters here. For the chicken, boneless, skinless breasts work best—cut them into even 1-inch cubes so they cook uniformly. The celery? Fresh is ideal (the crunch makes all the difference), but frozen chopped celery in a pinch works too. If you're using frozen, just thaw and drain it well before chopping. The sharp cheddar should be freshly shredded—pre-shredded gets clumpy and doesn't melt as smoothly.

No cream of mushroom soup? Homemade mushroom sauce works—simmer 1 cup chopped mushrooms, 1 cup chicken broth, 2 tbsp butter, and 2 tbsp flour until thickened. Short on celery? Substitute with 1 cup finely chopped bell pepper for a slightly sweeter twist. The milk can be swapped for half-and-half or heavy cream if you want extra richness. For the celery topping, I've tested this with green onions instead of celery (same amount) when I'm out—still delicious, just a different vibe. The breadcrumbs? Panko gives that perfect crunch, but regular breadcrumbs work too if that's what you've got.

This casserole reheats beautifully—cover with foil and bake at 350°F for 15-20 minutes until bubbly. Keeps in the fridge for 4-5 days (though it's usually gone in 2!), and freezes for 3 months. I always make a double batch because it's perfect for meal prep. The celery topping can be prepped ahead and stored separately in the fridge for up to 2 days—just sprinkle it on right before baking. For serving, a sprinkle of extra black pepper and a dollop of sour cream takes it to the next level.

Step-by-step instructions for creamy celery-topped chicken divan

This one-pan wonder delivers rich, velvety comfort with minimal effort—just follow these precise steps.

Pat the 2.5 lb boneless, skinless chicken breast dry with paper towels. Cut into 1-inch cubes for even cooking. Heat 0.25 cup unsalted butter in a large oven-safe skillet over medium-high heat until foaming. Working in batches if needed, add the chicken cubes and sear for 4-5 minutes per side until golden brown and cooked through to 165°F internally.

Here's the thing—don't overcrowd the pan. You want those chicken pieces to develop a nice crust. If the pan gets too crowded, work in batches and keep the first batch warm while you finish searing the rest. Once all the chicken reaches 165°F, remove it from the skillet and set aside on a plate.

Reduce the heat to medium and add 2 cups finely chopped celery stems and 2 minced garlic cloves to the same skillet. Sauté for 3-4 minutes until the celery softens and becomes fragrant. Sprinkle in 2 tbsp all-purpose flour and stir vigorously for 1 minute to cook off the raw flour taste.

Pour in the 2 cans Campbell's Cream of Mushroom Soup, scraping up any browned bits from the bottom of the pan. Stir in 0.5 cup milk, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Bring the mixture to a gentle simmer for 3-4 minutes until slightly thickened. Remove from heat and stir in 1.5 cups shredded sharp cheddar cheese until completely melted and smooth.

Return the skillet to the stovetop over low heat and gently fold the chicken back into the creamy mushroom mixture. Spoon the chicken-cheese combination into a 9x13-inch baking dish, spreading it evenly. Sprinkle 0.25 cup breadcrumbs evenly over the top, then scatter 2 sliced green onions (tops only) for a fresh finish.

Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 20-25 minutes until the top is golden brown and bubbly. The cheese should be fully melted with no raw spots, and the breadcrumb topping should be crispy to the touch. If the top browns too quickly, loosely cover with aluminum foil for the last 5 minutes of baking.

Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly and the flavors to meld together. The dish should be creamy yet firm enough to slice neatly—you'll see that beautiful celery topping holding its shape.

Serve warm with crusty bread or a simple green salad. Each bite delivers tender chicken in a rich, velvety mushroom-cheese sauce with a crispy breadcrumb topping. The celery adds a subtle freshness that balances the creaminess perfectly. Store any leftovers in the refrigerator for up to 3 days, reheating in the microwave or oven until warm and bubbly.

Flavor customization for this campbell's chicken divan

Classic Comfort with a Twist

Start with the traditional celery topping but add 1 tbsp Dijon mustard to the creamy base for a subtle tang that brightens the dish. I first tried this after a visit to a French bistro in Charleston—it reminded me of a lighter, creamier version of their mushroom sauces.

For extra depth, stir in 1 tsp Worcestershire sauce with the soup and milk. This adds umami that pairs perfectly with the chicken. 🌟

Cheesy Variations

Swap the sharp cheddar for Gruyère (1 cup) and Parmesan (½ cup) for a richer, nutty flavor profile. The Gruyère melts beautifully and adds a luxurious touch. If you're feeling adventurous, try smoked Gouda (1 cup) for a subtle smokiness that complements the chicken.

For a lighter option, reduce the cheese to 1 cup total and add ¼ cup crumbled feta at the end for a salty contrast.

Herb and Spice Boosts

Infuse the creamy base with 1 tsp smoked paprika and ½ tsp onion powder for a Southern-inspired twist. The smoked paprika adds warmth without overpowering the dish.

Fresh herbs like 1 tbsp chopped parsley or chives sprinkled over the celery topping just before baking add a pop of color and freshness. For a spicier kick, add ½ tsp cayenne pepper to the celery topping—it’s subtle but noticeable. 🌶️

Protein Swaps

Replace the chicken with diced rotisserie chicken for a quicker version—just shred it and mix it into the creamy base. For a vegetarian option, use chickpeas (1.5 cups, drained and rinsed) or mushrooms (8 oz, sliced and sautéed).

If you love seafood, try shredded cooked shrimp (1.5 cups) mixed into the base—it adds a delicate sweetness that works surprisingly well. The key is ensuring your protein is fully cooked before mixing.

Gluten-Free Adaptation

Skip the breadcrumbs entirely and use ½ cup crushed pork rinds or gluten-free panko for the topping. For extra crunch, sprinkle toasted gluten-free cornflakes (¼ cup) over the celery topping. The pork rinds add a savory depth that mimics the breadcrumb texture perfectly.

If you’re avoiding dairy, use dairy-free cheddar (like Violife) and ensure your soup is also dairy-free. The dish still holds together beautifully!

Make-Ahead and Freezer-Friendly

Assemble the casserole up to 24 hours ahead and refrigerate uncovered—this helps the top crisp up during baking. For freezer prep, bake the dish as directed, then cool completely before wrapping tightly in plastic wrap and foil.

Freeze for up to 3 months. To reheat, bake at 350°F for 20-25 minutes until bubbly. The celery topping may soften slightly but still delivers that signature crunch when fresh. 💫

Frequently asked questions