Chicken Divan without Soup
This Chicken Divan with broccoli is made from scratch, and it's ready in just 40 minutes, so it's a perfect family favorite weeknight dinner!
Servings: 6
Calories: 312kcal
Ingredients
- 4 cups broccoli florets 1 large head
- 2 Tablespoons butter
- ½ cup diced onion
- 2 Tablespoons all-purpose flour
- 1½ cups chicken broth unsalted
- ½ cup milk
- 2 cups shredded cheddar cheese divided
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon ground mustard powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 cups cooked chicken cubed
- 12 Ritz crackers crushed
Instructions
- Preheat your oven to 350℉.
- Steam the broccoli in a large pot with a steamer basket for around 3 minutes or in a microwave-safe container for 4-5 minutes until soft.
- Melt the butter in a small saucepan set over medium heat, then add the onion and cook for 3-4 minutes until translucent. Add the flour and cook for around 1 minute, stirring constantly, until lightly browned.
- Add the chicken broth and milk and whisk for 1-2 minutes until the sauce is thickened. Stir in 1 cup of cheese, sour cream, salt, pepper, onion powder, garlic powder, mustard powder, and paprika.
- Spread the broccoli into an even layer in a baking dish, then add the chicken. Pour the sauce over the top of the broccoli and chicken, then top with the remaining cheese and the crushed crackers.
- Cover with foil and bake for 15 minutes, then remove the foil and bake for another 8-10 minutes until the topping is browned and the sauce is bubbling. Let cool for 5 minutes before serving.
Notes
Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze the leftovers for up to 3 months. If freezing, thaw in the fridge overnight before reheating.
To reheat, place the leftovers in a baking dish and cover with foil. Then, bake in a 325°F oven for 10-12 minutes until warmed through.
Nutrition
Calories: 312kcal | Carbohydrates: 12g | Protein: 28g | Fat: 15g | Fiber: 2g | Sugar: 3g