Chicken Divan is full of savory chicken, creamy sauce, and the most amazing butter cracker topping. It is a family favorite casserole that is super easy to make!
There’s nothing better than a good old-fashioned family-style casserole. Casseroles are easy to make, taste amazing, and they feed a crowd. What’s not to love? This sauce is oh so creamy, with just a hint of tang from the lemon juice and sour cream. This decadent meal is meant to be served in large, over-indulgent portions. Seriously folks, this is the epitome of comfort food. By adding the broccoli and making the sauce from scratch, rather than from a can, this meal is more than just pure indulgent deliciousness. It is also a well balanced meal.
We love how versatile this dish is with the chicken. You can use thighs or breasts, or even leftover chicken. We love to use shredded rotisserie chicken as a time saver.
Fresh vs. Frozen Broccoli:
You can use either fresh or frozen broccoli in this recipe. Whichever type of broccoli you use, make sure to not overcook it so it doesn’t turn to mush.
Topping Options for Chicken Divan:
If you are not a fan of butter crackers, you can always stick with a standard breadcrumb topping.
Make Ahead Instructions:
You can make this casserole up to 24 hours ahead of time, and store in the refrigerator until ready to bake. Be aware that if you prep it early and store it in the fridge, it will take longer to bake, approximately 1 hour total.
Make your casserole but do not bake. Cover with multiple layers of plastic wrap and/or foil. Store in your refrigerator for up to 3 months. Allow to thaw in the refrigerator overnight before baking. You’ll need to cover it with foil for the first 30 minutes of bake time, and then finish cooking uncovered for another 45-55 minutes.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 7 days. Reheat individual servings in the microwave in 30 second increments until warmed through, approximately 90 seconds to 2 minutes total.
If you like this recipe, you may be interested in these other delicious casserole recipes:
This dish comes together easily and can take the stress of dinnertime away. It is also a perfect dish for meal prepping.
- 2 cups stuffing prepared to package instructions
- 2 cups broccoli crowns steamed
- 2 cups chicken cooked, cubed or shredded lightly about 2 lbs
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1/4 cup lemon juice freshly squeezed
- 1 tablespoon granulated garlic
- 1 tablespoon stone-ground mustard
- 2 teaspoons parsley
- 2 teaspoon onion powder
- 2 teaspoons salt
- 2 teaspoon black pepper
- 3 cups sharp cheddar shredded, divided
- 1/2 cup mayonnaise
- 2 cups Ritz crackers crushed
- 2 teaspoons granulated garlic
- 4 tablespoons butter salted, melted
Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9×13 (or equivalent) pan.
In the bottom of the pan, spread out the cooked stuffing, On top of the stuffing, spread out the cooked broccoli crowns and then top that with the cooked chicken.
In a sauce pan, add in the butter and melt over medium heat. Once melted, sprinkle in the flour and continuously stir until well combined and the mixture turns a deep golden color.
Add into the sauce pan the chicken broth, heavy cream and sour cream. Stir until all ingredients are smooth and lower the heat to a simmer.
Into the sauce mixture add lemon juice, granulated garlic, mustard, parsley, onion powder, salt and pepper. Mix well. Add in 1 1/2 cups of shredded cheese. Remove from heat
Add in the mayonnaise and stir the sauce. Pour sauce over the chicken layer.
Sprinkle the remaining cheese on top of the sauce layer.
Melt butter and mix it into the Ritz cracker crumbs. Add in the 2 teaspoons of granulated garlic to the mixture. Top the casserole with the mixture.
Bake the casserole at 375 degrees for 45 minutes or until bubbly and browned. Serve hot!
Serving: 8g | Calories: 723kcal | Carbohydrates: 30g | Protein: 16g | Fat: 61g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1685mg | Potassium: 331mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1706IU | Vitamin C: 28mg | Calcium: 422mg | Iron: 2mg