Casseroles are a go-to choice for comforting dinners that serve a crowd, with the added bonus of potential leftovers. The timeless pairing of chicken and broccoli—like in a cheesy chicken, broccoli, and rice casserole—is always a crowd-pleaser. One of my childhood favorites, Chicken Divan, is a classic American casserole featuring shredded chicken, tender broccoli, and a creamy cheese sauce baked to perfection.
INGREDIENTS
- 10 to 12 ounces fresh broccoli crowns or 10 ounces frozen broccoli florets (do not thaw)
- 1 small yellow onion
- 2 medium celery stalks
- 8 ounces sharp cheddar cheese (about 2 cups shredded), divided
- 1 pound cooked boneless, skinless chicken (about 3 cups)
- 6 tablespoons unsalted butter, divided
- 3/4 teaspoon kosher salt
- 1 (10 1/2-ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup whole or 2% milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- 30 round butter crackers, such as Ritz (about 1 sleeve)
INSTRUCTIONS
- Preheat the oven to 375°F and position a rack in the middle. If using fresh broccoli, cut 10 to 12 ounces of broccoli crowns into small, bite-sized florets (about 4 cups).
- Dice 1 small yellow onion (about 1 cup) and thinly slice 2 medium celery stalks crosswise (about 3/4 cup). Grate 8 ounces of sharp cheddar cheese (about 2 cups). Cut 1 pound of boneless, skinless chicken into bite-sized pieces (about 3 cups).
- In a large skillet (preferably 12-inch), melt 2 tablespoons of unsalted butter over medium-high heat. Add the onion, celery, and kosher salt, then sauté until tender and golden brown, 2 to 4 minutes. Add the broccoli and cook until the fresh broccoli is bright green and almost tender or until the frozen broccoli is thawed, 2 to 3 minutes.
- Stir in the chicken, half of the shredded cheese, condensed cream of chicken soup, sour cream, milk, dry mustard powder, and garlic powder. Mix until combined.
- Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer. Sprinkle with the remaining cheese and cover with aluminum foil.
- Bake for 10 to 15 minutes, until the cheese is mostly melted and the edges start bubbling.
- While the casserole bakes, melt the remaining 4 tablespoons of butter in a medium microwave-safe bowl (20 to 30 seconds) or on the stovetop. Crush 30 butter crackers into coarse crumbs (about 1 1/2 cups) in a zip-top bag, then mix with the melted butter until coated.
- Remove the foil from the casserole and evenly sprinkle the cracker topping over it. Bake uncovered for an additional 10 to 15 minutes, until the edges are bubbling and the topping is golden brown.
- Let the casserole cool for 5 minutes before serving.
RECIPE NOTES
- Make Ahead: Assemble the casserole without the cracker topping, cover, and refrigerate for up to 2 days. Allow it to sit at room temperature and prepare the cracker topping while the oven heats. Bake as instructed, adding 5 to 10 minutes to the initial baking time if needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
