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Chicken Divan

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5 from 2 reviews

This creamy chicken divan casserole is filled with tender broccoli and shredded chicken in a creamy cheese sauce. Then it’s topped with melty cheese and crispy Ritz crackers for a little extra flavor and crunch. The best part is you can make it all in one pan!

Ingredients

Units Scale
  • 6–7 cups broccoli chopped into bite-sized pieces (about a pound)
  • 5 tablespoons butter, divided
  • 1/2 small yellow onion, diced
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 3 cups shredded rotisserie chicken
  • 8 oz. shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup crushed Ritz crackers
  • Kosher salt
  • fresh cracked pepper
  • cooked white rice for serving

Instructions

  1. Preheat oven to 375 degrees.
  2. Bring a small pot of water to a boil. Add a couple heaping teaspoons of Kosher salt and the broccoli. Cook for 3 minutes, drain, and set aside.
  3. Melt 3 tablespoons butter in a large saute pan over medium heat.
  4. Add diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes.
  5. Add minced garlic, Italian seasoning, garlic powder, onion powder, and a couple pinches of salt and pepper. Cook, stirring frequently, for about 1 minute.
  6. Sprinkle flour over the veggies and cook, stirring, for 1 minute.
  7. Slowly whisk in a few large splashes of chicken stock until it cleans the bottom of the pan, scraping all those yummy bits off the bottom. Whisk in the remaining chicken stock and heavy cream until it’s smooth and creamy. Whisk in Dijon mustard. 
  8. Cook over medium heat until it comes to a gentle simmer. Gently simmer over medium to medium-low heat for about 4 minutes until it thickens.
  9. Remove from the heat and let sit for about a mintue. Slowly whisk in half the shredded sharp cheddar cheese and the shredded Parmesan cheese. 
  10. Stir in blanched broccoli and shredded rotisserie chicken. 
  11. Top casserole with remaining shredded cheddar cheese and cover tightly with foil or a lid. 
  12. Bake for 20 minutes or until warmed through. 
  13. Melt the remaining 2 tablespoons of butter and pour it over the crushed Ritz crackers in a bowl. Mix until the butter coats the crushed crackers.
  14. Sprinkle buttery Ritz crackers over the melted cheese and turn the oven to broil. Broil for 1-2 minutes or until the Ritz crackers are just slightly dark golden brown.
  15. Serve with white rice and enjoy!
  16. If you loved this recipe, please be sure to leave a 5-star rating and review below!

Equipment

Notes

  • I recommend using my favorite large saute pan for this recipe. That way it can go straight from the stovetop, to the oven, to the dinner table! If you don’t have an oven-safe pan that you can use on the stove, you can make the sauce on the stove and then transfer everything to a 9×13 baking dish and bake!
  • The sauce will thicken slightly as the broccoli chicken divan bakes in the oven so if you want a saucier dish, just add a bit more heavy cream or broth. If you’re serving it with rice or mashed potatoes, sometimes a thinner texture will help stretch it further and coat the rice or create a gravy for the potatoes.
  • Switch up the veggies to suit your family’s taste. If your family prefers cauliflower, use that instead of broccoli. This would also be delicious with chopped asparagus, carrots, or Brussels sprouts! Just be sure to blanch whatever veggie you use so that it’s partly cooked and can finish cooking in the casserole while it bakes. 

Nutrition

Find it online: https://midwestfoodieblog.com/chicken-divan-recipe/