Make this classic Chicken Divan casserole for a simple, rich, and cheesy family dinner. This recipe combines tender chicken and broccoli in a velvety sauce, ready fast for busy weeknights.
Author:avasinclair
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
4 cups fresh broccoli florets
1 can (10.5 ounces) cream of chicken soup
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup crushed butter crackers (like Ritz)
2 tablespoons melted butter
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Blanch the broccoli florets in boiling water for 3 minutes until bright green. Drain them well.
In a large bowl, combine the cream of chicken soup, mayonnaise, sour cream, curry powder, salt, and pepper. Mix until smooth.
Stir in the shredded chicken, blanched broccoli, and half of the cheddar cheese until everything is evenly coated in the rich, creamy sauce.
Spread the chicken and broccoli mixture into the prepared baking dish.
In a small bowl, combine the remaining cheddar cheese, Parmesan cheese, and crushed butter crackers. Toss with the melted butter until the topping is crumbly.
Sprinkle the topping evenly over the casserole mixture.
Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the casserole rest for 5 minutes before you serve this comforting family favorite.
Notes
For a Paula Deen inspired touch, you can add a splash of sherry to the sauce mixture for depth of flavor.
If you prefer a less intense flavor, reduce the curry powder to 1/2 teaspoon.
You can substitute fresh chicken with rotisserie chicken to make this an even quicker weeknight dinner.