Go Back
+ servings
Print Recipe
4.94 from 16 ratings

Chicken Divan

This Chicken Divan has juicy bites of chicken that are smothered in a simple cream sauce with broccoli and topped with a buttery Ritz cracker topping. Make it from scratch or use can of cream of chicken soup!


  • 2 Tablespoons butter
  • 2 lbs. Boneless Skinless Chicken Breasts, see notes
  • Salt/Pepper, to taste
  • 1 yellow onion, diced
  • 1 stick celery, diced
  • 4 cups broccoli florets, about ½ lb.
  • 1 Tablespoon olive oil
  • 10.5 oz. cream of chicken soup
  • 2/3 cup sour cream
  • ½ cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder
  • 2 ½ cups cheddar cheese, shredded


  • ½ cup crushed Ritz crackers, or panko breadcrumbs
  • 2 Tablespoons butter


  • Preheat oven to 350 degrees.
  • Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.
  • Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the broccoli and 1 Tbsp olive oil.
  • Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.
  • Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine.
  • Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
  • Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.
  • Combine the melted butter and Ritz crackers. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving.
  • Serve over rice, biscuits, or mashed potatoes.



  • 2 lbs. of chicken is equal to about 4 cups diced or 3 medium chicken breasts.
  • Cooked chicken may be used in which case sauteing it isn’t necessary. I would still recommend softening the onions/celery for about 5 minutes and the broccoli for about 3-4.
  • To skip sautéing altogether, feel free to omit the onions and celery and combine uncooked diced chicken, fresh broccoli, and the sauce ingredients. Transfer to a baking dish and bake at 375, covered, for 40 minutes. Remove cover and proceed with adding the Ritz topping as outlined.
  • Frozen broccoli may be used, thaw it first and pat it dry. Sauteing it with the chicken is optional as it’s already partially cooked. I recommend if you like very soft broccoli.
  • ½ cup crushed Ritz = about 14 of them or ½ sleeve.


Calories: 611kcal, Carbohydrates: 15g, Protein: 49g, Fat: 39g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 978mg, Potassium: 927mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1414IU, Vitamin C: 58mg, Calcium: 449mg, Iron: 2mg