Chicken Divan Casserole
A creamy, cheesy classic Chicken Divan Casserole with tender chicken, crisp broccoli, and a buttery cracker topping. Perfect for weeknights, potlucks, or meal prep.
Equipment
- Large skillet or Dutch oven
- 9×13-inch casserole dish
- Mixing bowls
- Wooden spoon or spatula
- Aluminum foil
Ingredients
- 2 tablespoons unsalted butter
- 2 pounds boneless skinless chicken breasts, diced
- Salt and black pepper to taste
- 1 medium yellow onion chopped
- 1 celery stalk finely chopped
- 4 cups fresh broccoli florets about ½ pound
- 1 tablespoon olive oil
- 1 10.5-ounce can cream of chicken soup
- ⅔ cup sour cream
- ½ cup whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- 2½ cups shredded sharp cheddar cheese
- ½ cup crushed Ritz crackers or panko breadcrumbs
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13” casserole dish.
- Dice chicken and season with salt and pepper.
- In a large skillet or Dutch oven, melt butter over medium heat. Add chicken, onion, and celery. Cook for ~3 minutes.
- Add broccoli and olive oil; cook another 3–5 minutes until chicken is cooked through. Remove from heat.
- Stir in soup, sour cream, milk, garlic powder, onion powder, mustard powder, and ½ of the cheese.
- Transfer mixture to casserole dish. Top with remaining cheese. Cover with foil.
- Bake for 20 minutes.
- Mix melted butter with crushed crackers. Remove foil, sprinkle topping over casserole.
- Raise oven temp to 400°F (205°C) and bake 8–10 more minutes until golden brown.
- Rest 5 minutes before serving.
Notes
For quicker prep, use rotisserie chicken.
Steam broccoli slightly for softer texture.
Can be frozen before baking. Thaw overnight before cooking.
Make it gluten-free by using GF crackers and soup.