Chicken Divan Casserole
A creamy, cheesy Chicken Divan Casserole that’s easy to prep and family-friendly. Made with chicken, broccoli, and a crunchy topping, it’s the perfect comfort meal.
Equipment
- Large skillet or Dutch oven
- 9×13-inch baking dish
- Mixing bowls
- Measuring cups & spoons
- Foil
Ingredients
- 2 tablespoons unsalted butter
- 2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- Salt and black pepper to taste
- 1 yellow onion chopped
- 1 celery stalk chopped
- 4 cups broccoli florets about ½ pound
- 1 tablespoon olive oil
- 1 can 10.5 oz 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 cheddar cheese divided
- ½ cup crushed Ritz crackers or panko breadcrumbs
- 2 tablespoons melted butter for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Season chicken with salt and pepper.
- In a large skillet or Dutch oven, melt butter. Add chicken, onion, and celery. Cook for 3 minutes.
- Add broccoli and olive oil. Cook 3–5 more minutes until chicken is fully cooked.
- Remove from heat. Stir in soup, sour cream, milk, seasonings, and half of the cheese.
- Transfer mixture to the baking dish. Top with remaining cheese.
- Cover with foil and bake for 20 minutes.
- Mix crushed crackers with melted butter.
- Remove foil, increase oven temp to 400°F (205°C), and sprinkle topping over casserole.
- Bake 8–10 more minutes until golden. Let rest for 5 minutes before serving.
Notes
Use pre-cooked or rotisserie chicken to cut prep time.
Substitute frozen broccoli (thawed and drained) if needed.
Make ahead and refrigerate unbaked casserole for up to 24 hours.