Chicken Divan
A vintage casserole that is creamy and delicious!
Servings 8
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts of thighs, cut into bite-sized pieces
- 2 tbs Salted Butter
- 1 tbs Olive Oil
- 1 Yellow Onion, Diced
- 5-6 Garlic Cloves, minced
- 1 lb Fresh Broccoli, chopped into bite-sized pieces
- 10.5 oz Can of Cream of Chicken Soup
- 10.5 oz Can of Cream of Broccoli Soup
- 1/2 Cup Milk
- 1/2 Cup Sour Cream
- 3 Cups Grated Cheddar Cheese divided
- 1 Sleeve Ritz Crackers, crushed
Seasonings
- 1-2 tbs Garlic Powder
- 1-2 tbs Onion Powder
- 1 tbs Smoked Paprika
- 1-2 tbs Salt and Pepper
Instructions
- Season the chicken with the spices listed above, making sure to coat each piece evenly.
- Heat a skillet over medium heat and add 1 tbs of olive oil and 1 tbs of butter. Cook the chicken just until all sides have a nice golden color to them. (It does not need to be cooked all the way through, it will finish in the oven.)
- Remove the chicken from the pan and set aside.
- Add 1 more tbs of butter to the skillet. Saute the diced onion for about 5 minutes. Add in the garlic and cook just until fragrant, about 1-2 more minutes. Remove from the heat and set aside.
- Steam the broccoli for about 3 minutes.
- Preheat oven to 400 degrees.
- In a greased 9x13 baking dish, mix together the soups, the milk and sour cream, and the onion and garlic. Mix well.
- Add in the chicken, broccoli and 2 cups of the cheddar cheese. Mix really well, then top with the remaining cup of cheese. Bake for 15 minutes
- Top with the crushed Ritz crackers and cook an additional 5 minutes. Let sit for 10 minutes to thicken. Enjoy!
Notes
This can be prepared ahead of time. Store it wrapped tightly in the fridge for up to 2 days and in the freezer for up to 3 months.
Prepare it up to the point of adding the crackers on top.
If you store it in the fridge, add about 15 minutes of baking time. If you store it in the freezer, let it thaw completely in the fridge, then add an additional 15 minutes of baking time when ready to cook.
It can also be baked ahead of time. It will remain fresh in the fridge for up to 3 days and in the freezer for about 2-3 months. Please note that if you bake it, then freeze it, the broccoli will be quite mushy, so I do not recommend this method.