This Easy Chicken Divan is a go-to meal for those busy weeknights! It’s creamy, cheesy and loaded with fresh broccoli and chicken. It’s a family dinner winner!
Hey there folks. Some nights, even as a food blogger, I just don’t want to put a lot of effort into getting dinner on the table. Some times I want to take the easy way out. But taking the easy way out doesn’t have to mean dinner will be any less delicious.
Today’s Easy Chicken Divan is one of those easy family dinner recipes. My mom made chicken divan when we were growing up and I always enjoyed it. She also used Campbell’s canned cream of chicken soup. Yes, we could make it from scratch, but honestly we’re trying to make things easy aren’t we? So the canned soup works out perfectly.
Why You’ll Love this Recipe
This meal takes less than 20 minutes to prepare. It’ll be eve quicker if you just buy the broccoli already cut into florets from your local market.
This dish is creamy and cheesy and the cracker topping is just yummy. And it’s loaded with veggies too, broccoli, onions and celery.
I buy a rotisserie chicken from my local market and pull it all from the bones and shred it for this recipe. You’ll need 3 cups. If you have extra chicken just save it for something else.
Your market may also already carry shredded chicken, so you can just buy that and use it for this recipe to make things even easier.
Ingredients You’ll Need
- broccoli crowns or frozen broccoli florets
- yellow onion
- celery
- sharp cheddar cheese
- shredded chicken
- unsalted butter
- coarse kosher salt
- Campbell’s Cream of Chicken Soup
- sour cream
- milk
- mustard powder
- garlic powder
- butter crackers (Ritz or Townhouse)
Step-By-Step Instructions
The first step is to cut your broccoli into bite-size florets if you are using broccoli crowns. You’ll need about 4 cups of florets.
You’ll melt 2 tablespoons of your butter in a large skillet and then add your chopped onions, celery and kosher salt and cook for 4 minutes until tender. Then you’ll add your broccoli.
The second step is to add your shredded chicken, half of your cheese, canned soup, sour cream, milk, dry mustard and garlic powder and stir to combine.
The third step is to transfer the mixture to a 9×13 baking dish and spread it all in an even layer. You’ll top with the remaining cheese and cover the dish with aluminum foil and bake for 10-15 minutes until the edges begin to bubble.
The fourth step is to make your buttery cracker topping. You’ll melt the remaining butter in a microwave-safe bowl for 20-30 seconds. After the butter is melted, you will place your crackers in a Ziploc bag and seal the bag before using your hands to crush the crackers into coarse crumbs. You will add the crackers to the melted butter and stir until the crackers are well coated.
The fifth and final step is to remove the casserole from the oven and top the melted cheese with the cracker topping and continue to bake for an additional 10-15 minutes uncovered until the edges are bubbly and the cracker topping is a lightly golden brown.
I hope you guys give this easy casserole recipe a try on one of those busy nights. It’s a winner winner easy chicken dinner. I think you’ll be totally impressed!
You can assemble the casserole without the cracker topping up to 2 days ahead stored covered with foil in the refrigerator. You’ll let the casserole sit at room temperature while you make the cracker topping while the oven preheats. Bake as directed, adding 5-10 minutes extra baking time if needed.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below.
A Few Cook’s Notes for Easy Chicken Divan
I like to use fresh broccoli for this dish, but you can also use frozen broccoli florets, unthawed. You’ll need 10-12 ounces.
As I mentioned above, you can buy already shredded chicken if your market carries it, or you can buy a rotisserie chicken and shred yourself.
More Delicious Chicken Recipes to Enjoy
Easy Chicken Divan
Print Recipe Pin RecipeIngredients
- 10-12 oz. fresh broccoli crowns, cut into bite-size florets (You can also use frozen broccoli florets. Do not thaw) About 4 cups.
- 1 small yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 2 cups shredded sharp cheddar cheese, divided
- 3 cups shredded rotisserie chicken
- 6 Tbsp. unsalted butter, divided
- 3/4 tsp. coarse kosher salt
- 1 10 1/2-oz. can cream of chicken soup
- 1/2 cup sour cream
- 1 cup whole milk
- 1 tsp. dry mustard
- 1/2 tsp. garlic powder
- 30 butter crackers, Ritz or Townhouse
Instructions
- Place rack in middle of oven and preheat oven to 375 degrees.
- Add two tablespoons of butter to a large 12-inch deep skillet over medium-high heat. Add the onion and celery and salt. Cook until tender, about 3-4 minutes. Add the broccoli and cook until bright green and just tender, about 2-3 minutes.
- Add the chicken, half the cheddar cheese, the can of cream of chicken, sour cream, milk, dry mustard and garlic powder. Mix until well combined.
- Transfer mixture to a 9x13 baking dish and spread in an even layer. Top with remaining cheese and cover the dish with foil.
- Bake for 10-15 minutes until the cheese is melted and the edges begin to bubble. Place the remaining 4 tablespoons of butter in a microwave-safe bowl. Microwave 20-30 seconds until butter is almost melted. Add your crackers to a Ziploc bag, seal and use your hands to crush the crackers into coarse crumbs. Add the crackers to the melted butter and mix until well coated.
- Uncover the casserole and sprinkle with the cracker crumbs. Return to the oven and bake for an additional 10-15 minutes until the top is golden brown and the edges are bubbling. Let cool 5 minutes before serving.
Notes
Recipe adapted from The Kitchn
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