Chicken Divan Casserole

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This Chicken Divan casserole has been in my dinner rotation since I first began cooking. It is easy to throw together and kids will love it. They might like it so much that they ask for the recipe to make it for their own family when they get older. Hehe he. There are so many recipes out there for this dish and this is the way I have made it all these years. I have tried other recipes, but this is the easiest one and most people are sure to have all the ingredients in their kitchen.

Why you will love this recipe-

• Easy and simple ingredients you will most likely have in your pantry and refrigerator
• Kids love this recipe and might even eat the broccoli in it! LOL!
• Can be made ahead as a freezer meal

Ingredients you will need-

• 3 cups cooked chicken
• 4 cups broccoli/ frozen or fresh works
• 1 can cream of chicken soup
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1-2 teaspoons lemon juice
• 1 teaspoon of mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon of onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 1/2 cups sharp cheddar cheese
• 1 1/2 sleeves of ritz crackers, crushed
• 4 tablespoons of melted butter

How to make-

Step 1. First pre-heat your oven to 350 degrees and spray a 9X13 baking dish with cooking spray.

Step 2. Next crush the crackers and add in the melted butter. Give it a stir and set aside.

Step 3. Then you will mix the cream of chicken soup with the mayonnaise, sour cream, mustard, lemon juice, cheese, and seasonings.

Step 4. After that you want to layer the broccoli on the bottom of the pan, put the cooked chicken on top, spread the creamy mixture on top, and lastly add the crushed crackers on top.

Step 5. Place in the oven and bake covered for 30 minutes. Remove cover

and continue baking another 10-15 minutes or until golden brown and bubbling.

Step 6. Serve over wild rice or a wild rice blend like I did.

Tips-

• If it seems a little thick for your liking, you can add a splash of milk into the cream mixture.
• Don’t skip the mustard and lemon juice as it adds a little tang which the dish really needs to cut through all that richness.
• You can serve this over wild rice or like I did with a wild rice blend.

Storage-

• This can be kept in the refrigerator for a couple of days as leftovers, but the topping will not be as crunchy after re-heated in the microwave.
• The casserole can be made in a foil pan and stored in the freezer for up to 2 months. I wrap my pans with plastic wrap and foil so before you place in oven remove the plastic wrap and return foil cover. To cook place in pre-heated oven at 375 degrees for 35 minutes with cover on. Remove cover and cook for an additional 15 minutes or until golden brown and bubbly.