This is an easy casserole full of savory chicken, creamy sauce, perfectly cooked broccoli, and the most amazing butter cracker topping to add a perfect touch of texture. You’ll find yourself coming back to this one again and again for a perfect weeknight option! We love casseroles because they are not only easy to throw together but also because they are so delicious! This classic chicken divan has broccoli, chicken, and a creamy made-from-scratch sauce with real ingredients like cheddar cheese, sour cream, and a hint of mustard. It’s a tasty upgrade from the usual!
For more casserole ideas, try our Chicken Cordon Bleu Casserole or our Tasty Taco Casserole.
Why Our Recipe
- Our recipe uses a sauce made from scratch rather than canned soup.
- You can’t go wrong with that buttery Ritz cracker topping!
- This casserole can be made ahead of time and stored until ready to bake, making for a perfect meal prep option.
Casseroles are the epitome of ease and convenience, and this one is no exception! Prep time is not long, and the assembly will take you mere minutes. If you want to make this ahead of time, it is super easy to prep ahead of time and then refrigerate or freeze until you’re ready to bake it!
Ingredient Notes
- Chicken: Rotisserie chicken is a great time-saver here, but any leftover cooked chicken will work. You’ll need about 2 pounds or roughly 4 cups of chicken.
- Frozen Broccoli: No need to thaw these beforehand – they’ll cook perfectly in the oven. If you prefer fresh broccoli, you can substitute it, but steam the florets for 7 minutes to soften them before layering.
- Stuffing: We don’t recommend any specific brand of stuffing, so feel free to get whichever brand is your family’s favorite.
- Sour Cream: If you need a substitute, Greek yogurt works well in equal amounts.
- Cheddar Cheese: Sharp cheddar is ideal for this recipe, but a mild cheddar or other cheeses like Gruyère or Monterey Jack work too.
- Ritz Crackers: We recommend using Ritz crackers for the casserole’s topping, but you can also use a standard breadcrumb topping instead if you prefer!
- Mayonnaise: If you’re not a fan of mayo, you can use an equal amount of plain Greek yogurt or even more sour cream.
- Lemon: For this recipe, you will need the juice from two medium-sized lemons. If you don’t have lemons, you can also use bottled lemon juice in a pinch, but we recommend freshly squeezed if you can to really get that tangy, citrus flavor.
Making the Sauce
One of the best parts of this casserole is the sauce, which is perfectly creamy with a slight tang from the lemon juice and sour cream. Many other casseroles use cans of creamed soup to make the sauce, but taking the extra step to make your own sauce will make such a huge difference that you’ll never want to use premade sauces again! The sauce isn’t complicated to make, and all it takes is some stirring and warming on the stove. That’s it!
Make Ahead Option
This meal is a great option if you want to meal prep for a busy day later on in the week. You can make this casserole up to 24 hours ahead of time and then store it in the fridge until you’re ready to bake it. If you use this method, you will need to bake it for a little longer, about an hour total.
If you want to make it even further ahead of time, you can also freeze the casserole before you bake it. Cover the casserole with several layers of plastic wrap or foil, and you can store this in your freezer for up to three months. Allow to thaw in the refrigerator overnight before baking, and then you’ll need to cover it with foil for the first 30 minutes it’s in the oven. Once you’ve removed the foil, cook uncovered for another 45–55 minutes.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 7 days.
Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.
Reheat portions in the microwave on high in 30-second increments, stirring in between for even heating.
I’ll make this again, but will cut back on the garlic, prob down to a teaspoon. Love your tip on mixing the butter with the crackers. For my poppyseed casserole I always drizzled the butter – your method makes sure every crumb is coated and gets crisp!
I thought there was too much sauce. It took me alot more than 15 min to prep. Probably won’t make it again.
This was delicious, a big hit at the household. The only thing I will do different next time is cut back a little on the garlic and salt. Or maybe some low or no salt Ritz crackers
And to think I almost passed this one by when I saw that it had stuffing in it. This dish is wonderful and one of my all time favorites. What a way to use leftover rotisserie chicken! Hubby loved it too. Thanks!