Chicken Divan
This Chicken Divan has juicy bites of chicken that are smothered in a simple cream sauce with broccoli and topped with a buttery Ritz cracker topping. Make it from scratch or use can of cream of chicken soup!
Servings: 6 people
Calories: 611kcal
Ingredients
- 2 Tablespoons butter
- 2 lbs. Boneless Skinless Chicken Breasts see notes
- Salt/Pepper to taste
- 1 yellow onion diced
- 1 stick celery diced
- 4 cups broccoli florets about ½ lb.
- 1 Tablespoon olive oil
- 10.5 oz. cream of chicken soup
- 2/3 cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 2 ½ cups cheddar cheese shredded
Topping
- ½ cup crushed Ritz crackers or panko breadcrumbs
- 2 Tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.
- Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the broccoli and 1 Tbsp olive oil.
- Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.
- Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine.
- Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
- Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.
- Combine the melted butter and Ritz crackers. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving.
- Serve over rice, biscuits, or mashed potatoes.
Notes
Pro Tips:
- 2 lbs. of chicken is equal to about 4 cups diced or 3 medium chicken breasts.
- Cooked chicken may be used in which case sauteing it isn’t necessary. I would still recommend softening the onions/celery for about 5 minutes and the broccoli for about 3-4.
- To skip sautéing altogether, feel free to omit the onions and celery and combine uncooked diced chicken, fresh broccoli, and the sauce ingredients. Transfer to a baking dish and bake at 375, covered, for 40 minutes. Remove cover and proceed with adding the Ritz topping as outlined.
- Frozen broccoli may be used, thaw it first and pat it dry. Sauteing it with the chicken is optional as it’s already partially cooked. I recommend if you like very soft broccoli.
- ½ cup crushed Ritz = about 14 of them or ½ sleeve.
- This recipe is in The Cozy Cookbook on page 196!
Nutrition
Calories: 611kcal | Carbohydrates: 15g | Protein: 49g | Fat: 39g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 978mg | Potassium: 927mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1414IU | Vitamin C: 58mg | Calcium: 449mg | Iron: 2mg