Description
Chicken Divan is a classic American casserole featuring tender chicken, fresh broccoli, and a creamy cheese sauce baked to perfection with a crunchy cracker topping. This comforting dish combines seasoned chicken cubes sautéed until golden, blanched broccoli, and a rich mixture of cream soups, sour cream, milk, and lemon juice, all layered with sharp cheddar cheese and baked until bubbly and golden. Perfect for a family dinner or potluck, it offers a delicious balance of creamy, cheesy, and savory flavors.
Ingredients
Scale
Chicken and Seasoning
- 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
Sauces and Dairy
- 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
- 2 cups shredded cheddar cheese, divided
Topping
- 1 tablespoon olive oil
- 1 cup crushed Ritz crackers
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch casserole dish by spraying it with cooking spray or brushing it with olive oil to prevent sticking.
- Season the chicken: In a large bowl, toss the cubed chicken with garlic powder, onion powder, curry powder, salt, and black pepper until the pieces are evenly coated with all the seasonings.
- Brown the chicken: Heat a large skillet over medium heat. Add the seasoned chicken pieces and cook for about 5 to 7 minutes, stirring occasionally, until the chicken is slightly browned and fully cooked. Remove the chicken from the skillet and set aside.
- Blanch the broccoli: Bring a pot of water to a rolling boil. Add the broccoli florets and boil for around 5 minutes until tender but still firm to the fork. Drain thoroughly and set aside.
- Prepare the sauce mixture: In a large mixing bowl, combine the condensed cream of broccoli cheese soup, cream of chicken soup, sour cream, milk, and lemon juice. Mix well to create a smooth sauce. Add the cooked chicken and blanched broccoli to this sauce and stir gently to coat everything evenly.
- Add cheese: Fold 1½ cups of shredded cheddar cheese into the chicken and broccoli sauce mixture, ensuring the cheese is well incorporated throughout.
- Assemble the casserole: Transfer the mixed chicken, broccoli, and sauce into the prepared casserole dish and spread it into an even layer.
- Add topping: Sprinkle the crushed Ritz crackers evenly over the top of the casserole. Then, top the cracker layer with the remaining ½ cup of shredded cheddar cheese. For extra cheesiness, you can add additional cheese on top.
- Bake the casserole: Bake uncovered in the preheated oven for 30 to 35 minutes, or until the topping is golden brown and crispy, and the casserole is hot and bubbling around the edges.
- Rest and serve: Remove the casserole from the oven and let it rest for 8 to 10 minutes before serving. This allows it to set slightly and makes it easier to serve. Enjoy it as a standalone meal, or pair with dinner rolls, a fresh salad, or over rice for a complete hearty dinner.
Notes
- For a lighter option, use reduced-fat sour cream and cheese or substitute the crackers with panko breadcrumbs for a lighter topping.
- If you prefer, cauliflower can be used instead of broccoli for a different twist.
- Make sure to not overcook the broccoli during blanching; it should still maintain a slight crunch to balance the creamy casserole.
- This dish can be prepared in advance; assemble it, cover, and refrigerate. Bake when ready, adding an extra 5-10 minutes to the baking time if baking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
