Chicken Divan
Okay, so this Chicken Divan isn’t exactly gourmet, but it’s one of those recipes I make at least twice a month because it’s so easy and everyone loves it. It’s basically creamy, cheesy chicken and broccoli goodness baked to golden perfection. I discovered it after a particularly rough day at work when I needed something comforting and quick.
What makes this recipe extra special is how versatile it is. You can make it from scratch, or if you’re really short on time, you can use canned cream of chicken soup – honestly, store-bought sauce works fine here! The Ritz cracker topping adds a nice buttery crunch, but panko breadcrumbs work too.
It’s the perfect weeknight dinner because it takes less than an hour to make, and it’s super easy to customize to your liking. Plus, it’s a great way to sneak in some veggies!
What You’ll Need
- 2 Tablespoons butter
- 2 lbs. Boneless Skinless Chicken Breasts (I’ve used thighs in a pinch, they work great too!)
- Salt/Pepper, to taste
- 1 yellow onion, diced
- 1 stick celery, diced
- 4 cups broccoli florets, about ½ lb. (frozen works just fine – just thaw it first)
- 1 Tablespoon olive oil
- 10.5 oz. cream of chicken soup (or homemade, if you’re feeling fancy)
- 2/3 cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 2 ½ cups cheddar cheese, shredded (I sometimes mix it up with Colby Jack or Monterey Jack – anything melty works!)
Topping:
- ½ cup crushed Ritz crackers, or panko breadcrumbs (I usually skip the fancy toppings and just use whatever I have on hand)
- 2 Tablespoons butter
Steps
- Preheat oven to 350 degrees.
- Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.
- Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the broccoli and 1 Tbsp olive oil.
- Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.
- Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine.
- Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
- Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.
- Combine the melted butter and Ritz crackers. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving.
- Serve over rice, biscuits, or mashed potatoes. (I’m partial to mashed potatoes – extra comfort points!)
Substitutions That Actually Work
- Chicken: As I mentioned, boneless, skinless thighs work great! You could also try using leftover rotisserie chicken to make this even faster.
- Veggies: Feel free to add other veggies like carrots, peas, or mushrooms.
- Cheese: Any melty cheese will work here. Mozzarella, provolone, or a blend are all good options.
- Topping: If you don’t have Ritz crackers, panko breadcrumbs or even crushed potato chips work well! You can also just skip the topping altogether.
Making It Diabetes-Friendly
To make this dish more diabetes-friendly, you can use a lower-carb cream of chicken soup alternative, reduce the amount of cheese, and serve it over cauliflower rice or quinoa instead of rice or potatoes.
Tips & Storage
- Prep ahead: You can assemble the casserole ahead of time and bake it later. Just cover it tightly and store it in the refrigerator for up to 24 hours.
- Freezing: This casserole freezes well. Let it cool completely, then cover it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Reheating: Leftovers can be reheated in the oven or microwave. I usually add a splash of milk or water when reheating to keep it from drying out.
Enjoy your delicious and easy Chicken Divan!