Chicken Divan

overhead view of a casserole with creamy white sauce, chicken and broccoli

5 from 5 votes

Juicy chunks of poached chicken combine with tender-crisp broccoli in a cheesy white sauce making Chicken Divan one of our family favorite casseroles.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: broccoli, casserole, chicken

Servings:

Calories: 410kcal

Author: Tricia

Ingredients

4 tablespoons unsalted butter (2oz or 57g)
2 large shallots minced or 1 small onion
⅓ cup all-purpose flour (38g)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
2 cups low-sodium chicken broth (16oz) or stock
4 ounces white deli American cheese cubed or Swiss cheese
1 teaspoon Dijon mustard (optional)
⅔ cup sour cream (5 ½ oz or 153g)
1 ½ pounds broccoli florets cut into bite size pieces
4 cups diced cooked chicken about 3 chicken breasts
4 ounces sharp cheddar cheese shredded or Parmesan cheese

For the topping:

31 Ritz crackers crushed (1 sleeve or 94g)
2 tablespoons unsalted butter melted

Instructions

Preheat oven to 375°F. Lightly grease a 13 by 9-inch casserole and set aside.
Add 4 tablespoons butter to a large skillet or Dutch oven. Warm over medium-high heat until the butter is melted. Add the shallots and cook until softened, about 4 minutes.
Sprinkle the flour, garlic powder, onion powder, salt and pepper over the cooked shallots. Cook, stirring constantly for 5 minutes. Add the chicken broth a little at a time while scraping up any browned bits on the bottom of the pan. Bring to a simmer, reduce the heat to medium and cook until the sauce is slightly thickened, about 5 minutes. Stir in the cubed American cheese and Dijon until melted.
Off heat stir in the sour cream until blended. Check the seasoning and add salt and pepper to taste. Gently fold in the broccoli and chicken and transfer the mixture to the prepared casserole dish. Sprinkle the shredded cheddar cheese over the casserole. Cover with aluminum foil and bake for 30 minutes.
Remove the casserole from the oven and discard the foil. Increase the temperature to 400°F. Combine the crackers with the melted butter and sprinkle over the top. Return the casserole to the oven and bake until the top is golden brown and the sauce is bubbling around the edges, 5 to 8 minutes. Let the casserole cool on a wire rack for 10 minutes before serving.
Serve over rice or buttered egg noodles.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers gently in the microwave
To make several hours ahead prepare the casserole until it's covered with foil, but do not bake. Refrigerate until needed. Let sit at room temperature for 30 minutes before baking.
Do not use the individually wrapped slices of American cheese. Yellow or white American can be used but should be purchased from the Deli in a block.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition