Chicken Divan Recipe
A comforting baked dish made with chicken, broccoli, and a creamy cheese sauce, perfect for family dinners.
Ingredients
- 10-12 oz fresh broccoli crowns (about 4 cups florets) or 10 oz frozen broccoli florets
- 1 small yellow onion (about 1 cup diced)
- 2 medium celery stalks (about ¾ cup, thinly sliced)
- 8 oz sharp cheddar cheese (about 2 cups shredded), divided
- 1 lb cooked boneless, skinless chicken (about 3 cups bite-sized pieces)
- 6 tablespoons unsalted butter (divided: 2 tbsp for sauté, 4 tbsp for topping)
- ¾ teaspoon kosher salt
- 1 can condensed cream of chicken soup (10½ oz)
- ½ cup sour cream
- 1 cup whole or 2% milk
- 1 teaspoon dry mustard powder
- ½ teaspoon garlic powder
- 30 round butter crackers (such as Ritz, crushed into ~1½ cups crumbs)
Instructions
- Preheat oven to 375°F (190°C) and cut broccoli into small florets if using fresh.
- Dice the onion and slice the celery.
- Melt 2 tbsp of butter in a large skillet over medium-high heat. Sauté onion and celery until softened, about 2-4 minutes.
- Add broccoli and cook until tender, about 2-3 minutes.
- Add chicken, half of the cheddar, soup, sour cream, milk, mustard powder, and garlic powder. Stir to combine.
- Pour mixture into a 9x13-inch baking dish, smooth it out, and sprinkle remaining cheddar on top. Cover with aluminum foil.
- Bake for 10-15 minutes until cheese is melted and edges are bubbling.
- While baking, melt remaining 4 tbsp butter and mix with crushed crackers.
- Remove foil and sprinkle cracker mixture over the casserole. Bake uncovered for another 10-15 minutes until golden brown.
- Let rest for 5 minutes before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days.