Description
Chicken Divan is a creamy, cheesy casserole combining seasoned chicken breasts, tender broccoli, and a rich sauce made from cream soups, sour cream, and cheddar cheese. This comforting dish is topped with a buttery Ritz cracker crust and baked until golden and bubbling, making it a perfect hearty meal for the family.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 3 cups broccoli florets
Sauce Mixture
- 1 (10.5 ounce) can condensed cream of broccoli cheese soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon lemon juice
- 1½ cups shredded cheddar cheese (for mixing into the sauce)
Topping
- ½ cup shredded cheddar cheese (for sprinkling on top)
- 1 cup crushed Ritz crackers
- 1 tablespoon olive oil (for greasing the dish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch casserole dish with olive oil or cooking spray to prevent sticking.
- Season the chicken: In a large bowl, toss the chicken cubes with garlic powder, onion powder, curry powder, salt, and black pepper until all pieces are evenly coated with the seasonings.
- Brown the chicken: Heat a large skillet over medium heat. Add the seasoned chicken cubes and cook for 5-7 minutes, stirring occasionally, until the chicken is slightly browned and cooked through. Remove the chicken from the skillet and set aside.
- Blanch the broccoli: Bring a pot of water to a boil. Add the broccoli florets and blanch for about 5 minutes until they are fork-tender. Drain the broccoli thoroughly and set aside.
- Prepare the sauce mixture: In a mixing bowl, combine the cream of broccoli cheese soup, cream of chicken soup, sour cream, milk, and lemon juice. Stir until smooth. Add the cooked chicken and blanched broccoli florets and mix until everything is evenly coated.
- Add cheese: Fold 1½ cups of shredded cheddar cheese into the casserole mixture to distribute the cheese evenly throughout the base.
- Assemble the casserole: Transfer the chicken, broccoli, and sauce mixture into the prepared casserole dish, spreading it into an even layer for uniform cooking.
- Add topping: Evenly sprinkle the crushed Ritz crackers over the casserole surface. Then top with the remaining ½ cup shredded cheddar cheese. For extra cheesiness, you can add a little more cheddar on top if desired.
- Bake the casserole: Place the uncovered casserole dish into the preheated oven and bake for 30-35 minutes until the topping is golden brown and the casserole is bubbling hot throughout.
- Rest and serve: Remove the casserole from the oven and allow it to rest for 8-10 minutes before serving. This helps the casserole set and makes serving easier. Enjoy it as is, or serve with dinner rolls, a fresh salad, or over rice for a complete meal.
Notes
- Make sure to fully drain the broccoli after blanching to prevent a watery casserole.
- Using crushed Ritz crackers gives the topping a rich, buttery flavor and nice crunch, but you can substitute with breadcrumbs if preferred.
- Feel free to add a pinch of nutmeg or a little grated Parmesan cheese into the sauce for extra depth of flavor.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
- To make ahead, assemble the casserole (except for the topping) and refrigerate for up to 24 hours before baking; add the toppings just before baking.
