Chicken Divan Recipe
This lightened-up Chicken Divan features tender chicken breast chunks layered with broccoli, cheddar, and Ritz cracker crumbs in a creamy, yogurt-based sauce. Baked until bubbling, this simple casserole is on the table in under an hour.
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken breast cut into small cubes
- Kosher salt and pepper to taste
- 2 teaspoons Italian seasoning
- 1 1/2 tablespoons olive oil
- 1 medium sweet onion finely diced
- 2 sticks celery diced
- 1 1/2 cup full fat Greek yogurt I use creamy 10% fat, at room temp
- ½ cup milk at room temp
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 large head broccoli cut into florets
- 1 1/2 cups cheddar cheese shredded
- ½ cup crushed Ritz crackers
Instructions
- Preheat the oven to 375°F.
- Season the 2 pounds boneless skinless chicken breast (cubed) with 2 teaspoons Italian seasoning, Kosher salt and pepper.
- Heat the 1 1/2 tablespoons olive oil in a large pan and cook the seasoned chicken over medium-high heat, undisturbed, for 5 minutes. Stir and add in the 1 medium sweet onion (finely diced) and 2 sticks celery (diced). Continue to cook for 5 minutes, stirring occasionally.
- In a medium bowl, combine the 1 1/2 cup full fat Greek yogurt, ½ cup milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried dill. Taste it and add some Kosher salt and pepper.
- Once the chicken is done cooking, transfer to a casserole dish. Add the 1 large head broccoli (florets) and stir well with the yogurt mixture. Sprinkle with the 1 1/2 cups cheddar cheese. Cover the dish with aluminum foil and bake for 20-25 minutes.
- Uncover the dish, sprinkle with the ½ cup crushed Ritz crackers and continue to bake for 10 minutes more.
Notes
- Make-Ahead: Assemble the casserole in the casserole dish, up to the point where you cover it with foil. It's best to blanch the broccoli before adding it to retain a crisp texture after freezing. Store in the fridge for up to 3 days. Alternatively, wrap in cling-wrap and freeze for up to 3 months (thaw overnight in the fridge before baking). Bake as usual.
- Storage: Allow the baked casserole to cool, then cover and store in the fridge for up to 3 days. Alternatively, transfer to an airtight container and freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
- Reheating: Cover the casserole dish with foil and bake in a preheated oven at 350F for 20-30 minutes until piping hot throughout.
Nutrition
Calories: 442kcal | Carbohydrates: 19g | Protein: 48g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 488mg | Potassium: 1129mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1063IU | Vitamin C: 95mg | Calcium: 373mg | Iron: 2mg