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Servings: 6
Calories: 444kcal
Ingredients
- 2 tablespoons butter
- 1 pound chicken breasts cubed
- Salt and pepper
- ½ cup red onion diced
- 1 stick celery diced
- 2 cups broccoli florets chopped
- 1 tablespoon olive oil
- 2 cups cream of chicken soup
- ⅓ cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard
- 1 ½ cups cheddar cheese shredded
For the topping:
- ½ cup crushed Ritz crackers
- 2 tablespoons butter
Instructions
- Set your oven to 350°F (180°C). Grease a 9x13-inch baking dish.
- Melt butter in a large pot over medium heat. Season the chicken with salt and pepper, then cook until browned on all sides (work in batches if needed). Add the diced onion and celery, cooking for about 3 minutes. Stir in the broccoli and olive oil, cooking for another 3-5 minutes until slightly tender.2 tablespoons butter, 1 pound chicken breasts, Salt and pepper, ½ cup red onion, 1 stick celery, 2 cups broccoli florets, 1 tablespoon olive oil
- Remove the pot from heat. Stir in the cream of chicken soup, sour cream, milk, garlic powder, onion powder, mustard, and half of the shredded cheese. Mix everything well.2 cups cream of chicken soup, ⅓ cup sour cream, ½ cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon mustard, 1 ½ cups cheddar cheese
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly on top.
- In a small bowl, mix the crushed Ritz crackers with melted butter. Sprinkle over the casserole.½ cup crushed Ritz crackers, 2 tablespoons butter
- Bake uncovered for 20 minutes, or until bubbly and golden on top. Let it rest for 5 minutes before serving.
- Serve as is or over mashed potatoes for an extra comforting meal.
Video
[adthrive-in-post-video-player video-id="4KWlUzgD" upload-date="2025-09-04T10:11:06+00:00" name="Easy Chicken Divan Casserole Recipe" description="This easy chicken divan recipe is the ultimate family comfort food." player-type="default" override-embed="default"]
Notes
- Quick shortcut: Use rotisserie chicken to save time—just shred and stir it in.
- Soup: Try cream of mushroom instead of cream of chicken if that’s what you have.
- Veggie boost: Toss in peas, carrots, or any other veggies you like.
- Crunchy toppings: Out of Ritz crackers? Use panko or regular bread crumbs with butter.
- Cheese: Sharp cheddar brings the most flavor, but mild works too.
- Mustard: I usually use yellow mustard, but Dijon adds a nice tang and spice if you want a little zip.
- Extra flavor: A dash of curry powder or thyme adds a little something extra.
- Make-ahead friendly: Prep it earlier in the day and refrigerate until you’re ready to bake.
- Gluten-free option: Use gluten-free soup, gluten-free crackers or breadcrumbs, and double-check all labels.
Storage and Reheating Instructions
- Fridge: Let the chicken casserole cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 4 days.
- Freeze: If you want to freeze it, just assemble (skip the topping), cover tightly, and freeze before baking. When you’re ready to eat it, thaw in the fridge overnight, add the ritz cracker topping, and bake as directed.
- Reheat: To reheat, microwave individual portions or warm it in the oven at 350°F until heated through. If the topping loses a bit of its crunch, sprinkle on some extra crushed crackers, breadcrumbs or cheese before reheating to freshen it up.
Nutrition
Calories: 444kcal | Carbohydrates: 15g | Protein: 27g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 994mg | Potassium: 520mg | Fiber: 1g | Sugar: 3g | Vitamin A: 997IU | Vitamin C: 29mg | Calcium: 282mg | Iron: 2mg
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