Homemade Chicken Divan Recipe
Easy Chicken Divan Recipe is a delicious and cheesy chicken and broccoli casserole that offers a fresh take on the classic, without using mayo or cream of mushroom soup.
Servings: 6 servings
Cost: $15.31
Equipment
Ingredients
- 4 cups chopped fresh broccoli
- 3 cups chopped rotisserie chicken
- 3 tablespoons unsalted butter
- 1/3 cup flour
- 1 cup 1% milk
- 2/3 cup chicken stock or broth
- 1-1/2 cups shredded sharp Cheddar cheese divided
- 2/3 cup fat-free sour cream
- 2 teaspoons chicken bouillon powder
- 1-1/2 teaspoons Dijon-style mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Topping
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F. Cut broccoli into bite-size florets. Bring a large pot of water to a rolling boil, add in chopped broccoli, and cook for 3 minutes. Drain and let stand till thoroughly dry. Chop the chicken into bite-size pieces to make 3 cups.
- Melt butter in a small pot over medium heat. Once melted, gradually add in flour, whisking constantly until a thick paste forms. Whisk for 1 minute, then gradually add in 1/3 cup of the milk while continuing to whisk. Gradually whisk in 1/3 cup chicken stock. Add in another 1/3 cup milk, the remaining 1/3 cup stock, and remaining 1/3 cup milk. Whisk until completely smooth. Add in 1 cup of cheese and whisk again until completely smooth. Add in sour cream and whisk until smooth. Stir in the chicken bouillon powder, Dijon-style mustard, garlic powder, onion powder, dried parsley, salt, and pepper.
- Add the dry broccoli to the bottom of a 9x13-inch pan. Sprinkle the chicken over top. Pour the sauce over everything, spread to evenly coat, and 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 stir constantly until crumbs are 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.
Notes
Storage: To store Chicken Divan, cool completely. Cover tightly or place in an airtight container; refrigerate for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 18g | Protein: 44g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 164mg | Sodium: 912mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 1mg