Chicken Divan Recipe

This easy Chicken Divan Recipe combines tender pieces of chicken and broccoli with golden brown mushrooms and shallots in a cheese sauce, all topped with a buttery cracker topping.

No Canned Soup Chicken Divan

Chicken Divan takes no time at all to whip up in just a few easy steps. If you are in a big hurry, prepare this chicken casserole a day in advance, but do not add the cracker topping. Store it covered in the refrigerator. When ready to serve, remove it from the fridge about 40 minutes prior to baking to bring it to room temperature. Then, prepare the cracker topping, sprinkle over the casserole, and bake.

It is also what I like to call a forgiving casserole in the fact that sometimes it takes this family a good forty minutes to get to the table and it tastes as good then as when I first popped it out of the oven. I am sure that if your house is anything like mine, you know exactly what a forgiving casserole is.

What is Chicken Divan

Chicken Divan is a chicken casserole dish with broccoli, shallots, and mushrooms in a creamy cheese sauce, all topped with buttery bread crumbs or crackers. Many of the quick versions of Chicken Divan call for canned soup for the creamy casserole, but this one does not. I am not fond of creamed canned soups at all.

Key Ingredients

• Chicken: boneless skinless chicken breasts
• Broccoli: fresh is best
• Mushrooms: cremini or white button
• Shallots
• Seasonings: nutmeg, salt, freshly ground black pepper, and fresh parsley
• Dairy: butter (salted or unsalted) sour cream, cheddar cheese, Monterey Jack cheese
• Ritz crackers: or other buttery crackers or breadcrumbs

How to Make Chicken Divan

Brown the chicken in a little fat in a skillet on the stovetop. Transfer to a plate. Melt butter in a skillet and cook the mushrooms and shallots. Sprinkle the flour over the top and continue cooking for a couple of minutes. Add the nutmeg and slowly stir in the milk and chicken broth. Cook over medium heat until the mixture is thickened.

Over low heat, whisk in half of the shredded cheddar and Monterey Jack cheese. Temper the sour cream by stirring in several tablespoons of the hot sauce. Stir in the sour cream and season with salt and black pepper. Meanwhile, steam the broccoli in the microwave. Stir the cooked chicken and broccoli into the skillet to coat. Pour it into a casserole dish and top with the remaining cheese.

Melt the butter and stir in the crushed Ritz and chopped parsley. Sprinkle over the top of the casserole. Bake until the crumb topping is golden brown and the casserole is heated through.

Tips For A Great Dish

• For best results, temper the sour cream. Stir in enough hot liquid to warm the sour cream.
• Steam the broccoli in the microwave for about 2-2 1/2 minutes. Don’t overcook it, as it will be cooked again in the oven.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 350 degrees for 15-20 minutes or in the microwave at reduced power.

More Delicious Casseroles

• Cowboy casserole
• Twice-baked potato casserole
• Chicken cordon bleu casserole
• Chicken broccoli rice casserole
• Cheesy pierogi casserole
• Chicken stuffing casserole

Chicken Divan

Chicken Divan Recipe is tender pieces of chicken and broccoli combined with mushrooms and shallots in a creamy Mornay cheddar sauce topped with croutons. This easy chicken casserole is perfect for family dinner, and even better for leftovers!

5 from 26 votes

Print Pin Rate

Course: main meal

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 6

Calories: 1032kcal

Author: Beth Pierce

Ingredients

• 1 1/2 lbs chicken breast cut into bite size pieces
• 1 tablespoons olive oil
• 5 tablespoons butter
• 8 ounces cremini or white button mushrooms sliced
• 2 shallots sliced thin
• 1/4 cup flour
• 1-2 pinches nutmeg
• 1 1/2 cups milk
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2/3 cup sour cream
• Salt and black pepper to taste
• 1 bunch broccoli cut into bite size florets
• 2 tablespoons water

Cracker Topping

• 1/3 cup butter melted
• 1 1/4 sleeves Ritz crackers crushed
• 1 tablespoon fresh parsley chopped
• Optional: Cooked rice or egg noodles

Instructions

• Preheat oven to 375 degrees. Spray 9×13 inch casserole with nonstick cooking spray.
• In a large skillet over medium heat, melt 1 tablespoon butter and heat 1 tablespoon olive oil. Cook the chicken in a single layer, browning each side. Remove it to a plate. Repeat if necessary, working in batches.
• In the same skillet, melt 4 tablespoons of butter over medium heat. Add the mushrooms and shallots. Cook until lightly browned, approximately 5-8 minutes.
• Sprinkle the flour over the top and continue cooking for a couple of minutes. Add the nutmeg and slowly stir in the milk and chicken broth. Cook over medium heat until the mixture is thickened.
• Reduce the heat to low, whisk in half of the shredded cheddar and Monterey Jack cheese. Temper the sour cream by stirring in several tablespoons of the hot mixture. Stir the tempered sour cream into the cheese sauce and season with salt and black pepper.
• Add broccoli and water to a large microwave-safe bowl. Cover with a wet paper towel and microwave for 2 1/2 minutes or until crispy-tender. Drain well.
• Stir the cooked chicken and broccoli into the skillet to coat. Pour the mixture into a 9×13-inch casserole dish and top with the remaining cheese.
• Melt the butter and stir in the crushed Ritz crackers and chopped parsley. Bake for 20 minutes or until golden brown. If desired, serve over rice or noodles.

Notes

• For best results, temper the sour cream. Stir in enough hot liquid to warm the sour cream.
• Steam the broccoli in the microwave for about 2-2 1/2 minutes. Don’t overcook it, as it will be cooked again in the oven.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 350 degrees for 15-20 minutes or in the microwave at reduced power.

Nutrition

Calories: 1032kcal | Carbohydrates: 41g | Protein: 70g | Fat: 67g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 1297mg | Potassium: 1670mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2646IU | Vitamin C: 142mg | Calcium: 869mg | Iron: 4mg

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