Description
This Chicken Divan Casserole is a classic comfort food that’s easy to make and perfect for a cozy meal! Tender chicken, broccoli florets, and a creamy sauce are baked together with a crunchy breadcrumb topping. It’s a simple and satisfying dish that’s great for a weeknight dinner or a potluck gathering.
Ingredients
Units
Scale
- 1 pound fresh broccoli, chopped into bite-sized pieces
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/3 cup milk
- 1/3 cup sour cream
- 1 teaspoon whole grain mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 1/2 cups cubed cooked chicken
- 1/4 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Steam Broccoli: Preheat oven to 400°F (200°C). Lightly grease a 2-quart (8×8-inch) casserole dish. Bring a pot of water to a boil and cook broccoli until tender-crisp. Drain well.
- Make Sauce: In a large bowl, whisk together cream of chicken soup, ½ cup Monterey Jack cheese, cheddar cheese, milk, sour cream, mustard, garlic powder, and pepper.
- Combine Ingredients: Gently stir in steamed broccoli and cooked chicken.
- Assemble and Bake: Transfer the mixture to the prepared casserole dish. Sprinkle with remaining Monterey Jack cheese. In a small bowl, combine breadcrumbs and melted butter. Sprinkle over the casserole. Bake for 15-20 minutes, or until bubbly and golden brown.
- Serve: Serve hot as is, or over rice, noodles, or mashed potatoes.
Notes
- You can easily double the recipe and bake it in a 9×13 inch baking dish to feed 8 people. Increase baking time by 10-15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
