Easy Chicken Divan is a flavorful and cheesy chicken and broccoli casserole. With NO mayo or cream of mushroom soup and a few healthier swaps, you'll enjoy this modern day twist on a classic.
BROCCOLI & CHICKEN: Preheat the oven to 350 degrees F. Start with the broccoli. Cut into bite sized florets. Bring a large pot of water to a rolling boil. Add in chopped broccoli and cook for 3 minutes, drain and let stand to thoroughly dry. Chop up the chicken into bite-sized pieces to get 3 cups.
SAUCE: Melt butter in a small pot over medium heat. Once melted, gradually add in flour while whisking constantly until a thick paste forms. Whisk for one minute and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while whisking constantly. Add in another 1/3 cup milk, then remaining 1/3 cup stock, and last remaining 1/3 cup milk. Whisk until completely smooth. Add in 1 cup of cheese and whisk until completely smooth. Add in sour cream and whisk until smooth. Stir in the chicken bouillon powder, Dijon mustard, garlic powder, onion powder, dried parsley, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference).
ASSEMBLE AND BAKE: Add the completely dry broccoli (if it's still wet, it will make the casserole soggy) to the base of a 9 x 13 ceramic casserole dish. Sprinkle the chicken right on top. Pour the sauce over everything and spread to evenly coat. Sprinkle remaining 1/2 cup cheese over top of sauce. In a saucepan over medium high heat, melt the remaining 2 tablespoons butter. Add the Panko and toast, stirring constantly, until Panko is a light brown and toasted. Sprinkle topping evenly over cheese. Cover casserole with foil and bake for 30 minutes or until bubbly around the edges. Remove and serve hot.