broccoli chicken divan

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!

Chicken Divan

broccoli

butter, divided

yellow onion, diced

garlic,

Italian seasoning

garlic powder

onion powder

flour

chicken stock

heavy cream

Dijon mustard

chicken

Parmesan cheese

Ritz crackers

Kosher salt

cracked pepper

white rice

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.

Melt 3 tablespoons butter in a large saute pan over medium heat.

Add diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes.

Add minced garlic, Italian seasoning, garlic powder, onion powder, and a couple pinches of salt and pepper. Cook, stirring frequently, for about 1 minute.

Sprinkle flour over the veggies and cook, stirring, for 1 minute.

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&#8217;s smooth and creamy. Whisk in Dijon mustard. 

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.

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. 

Stir in blanched broccoli and shredded rotisserie chicken. 

Top casserole with remaining shredded cheddar cheese and cover tightly with foil or a lid. 

Bake for 20 minutes or until warmed through. 

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.

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.

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This recipe is outstanding! The depth of flavors really makes the dish stand out. I would question the 10 min prep time 😃 but I probably am a bit slow but well worth the effort.

Best Recipe I've found for this. The only thing I did differently is I poached the mushrooms, broccoli and chicken thighs in chicken stock and used the poaching liquid for the Mornay sauce. Is there such a thing as too much flavor?

This chicken divan is made with a simple white sauce and mayonnaise, but without canned soup. Optionally add in some mushrooms and onions and top with cheese and buttered crumbs, for a classic, comfort food casserole.

Chicken Divan (without the soup!)

boneless skinless chicken breasts

mushrooms (sliced (optional))

onion (diced)

cooking oil

Tablespoons butter

Tablespoons all purpose flour

chicken broth

heavy whipping cream (35% b.f.)

mayonnaise (or sour cream)

lemon juice

nutmeg

Salt and pepper (to taste)

cheddar cheese (shredded,

bread crumbs (or panko

butter

Have a 9x13-inch oven-safe casserole dish or baking dish ready.

Preheat the oven to 375F. (not fan assisted)

Cut broccoli into bite-sized pieces. Add to a microwave-safe bowl and lightly season with salt. Cover tightly with plastic wrap and microwave about 60-90 seconds, or until tender crisp. Leave covered and set aside. (Alternately, you can steam the broccoli until tender-crisp).

Cook the Broccoli:

In a large, deep skillet, heat the oil over medium-high heat. Add the mushrooms and lightly season with salt. Cook, stirring, until golden. Add the onion and cook until the onion is softened, a few minutes more. Remove to the baking dish.

Cook the Mushrooms and Onion:

If starting with uncooked chicken, add to the same skillet and cook over medium heat until cooked through, 4-5 minutes. Add to the casserole dish with the mushrooms and onion.

Cook the Chicken:

Wipe the skillet clean. Add the butter and melt over medium heat. Add the flour and cook, stirring, about 1 minute. Gradually add the chicken broth and whisk until smooth. Cook, stirring, until the mixture thickens, about 1-2 minutes. Remove from heat. Add the cream, mayonnaise, lemon juice and nutmeg. Stir to combine. Taste sauce and add salt and pepper, to taste.

Make the sauce:

Add the broccoli to the baking dish with the chicken, mushrooms and onions. Pour the sauce over top and use a fork to gently stir together. Top with shredded cheese.

**Can be made to this point, covered and refrigerated for up to 8 hours before baking.

Assemble the casserole:

Combine the crumbs and melted butter in a small bowl. Stir together until moistened. Sprinkle over casserole.

Bake casserole, uncovered, for 30 minutes or until golden and bubbly. *Add a couple of extra minutes if baking straight from the refrigerator.

Refrigerate left-overs for up to 3 days or freeze up to 2 months.

Make the crumb topping:

This was really good!  My old recipe used canned soup and that was fine thirty years ago...but now, yuck!  This made a creamy, delicious dish and was very easy to follow.  I added rice to the recipe as well.  Thank you so much for sharing this recipe!

My mom use to make this with soup...I get it. It was easy to make. I love this recipe and I use GF flour. Sharp white cheddar and Fontaine cheese. Yum.

Absolutely a delicious recipe. I used small chicken tenders,fresh broccoli,etc , the original bake time just isn’t enough. Next time 325@1 hour for creamy tender chicken.

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Chicken Divan

Chicken Divan (without the soup!)

Top 2 broccoli chicken divan recipes from across the web

The most viewed broccoli chicken divan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Divan

Chicken Divan (without the soup!)

The most viewed broccoli chicken divan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine