Easy ChickenDivan 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.
Course Dinner, Main Course
Keyword chicken divan
Prep Time 25minutes
Cook Time 30minutes
Total Time 55minutes
4heaping cupsfresh broccoli(2 florets; about 11 ounces)
3cupsprepared rotisserie chickencut into small cubes
1/3cupwhite all-purpose flour
1cuplow-fat milk(I use 1% to keep this healthier; skim or milk alternatives don't work well)
2/3cupchicken stock or broth
1 and 1/2cupssharp Cheddar cheesefreshly grated, separated
2/3cupfat-free sour cream(regular sour cream can be used)
2teaspoonschicken bouillon powder
1 and 1/2teaspoonsDijon mustard
1teaspoon EACH:garlic powder, onion powder, and dried parsley
Fine sea salt and freshly cracked pepper
3/4cuppanko (or crushed Ritz crackers)
BROCCOLI AND CHICKEN: Preheat the oven to 350 degrees F. Cut broccoli 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 the chicken into bite-sized pieces to make 3 cups.
SAUCE: Melt butter in a small pot over medium heat. Once melted, gradually add in flour, whisking constantly until a thick paste forms. Whisk for one minute and then gradually add in 1/3 cup of the milk while continuing to whisk. Gradually whisk in 1/3 cup chicken stock or broth. Add in another 1/3 cup milk, the remaining 1/3 cup stock, and last 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 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 dry broccoli (if it's still wet, it will make the casserole soggy) to the base of a 9x13-inch casserole dish. 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 toast, stirring 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.