Paula Deen Chicken Divan
A creamy, cheesy Southern-style casserole made with juicy chicken, fresh broccoli, and a rich, buttery cracker topping, inspired by Paula Deen’s classic comfort food style. Perfect for weeknight dinners or make-ahead meals the whole family will love.
Equipment
- 1 9x13 Baking Dish Lightly greased
- 1 Mixing bowl For combining sauce ingredients
- 1 Spatula To spread sauce evenly
- 1 Small bowl For mixing cracker topping
Ingredients
- Main Ingredients
- 2 cups – cooked chicken – shredded or cubed
- 2 cups – broccoli florets – steamed or blanched
- 1 cup – shredded cheddar cheese – sharp preferred
- 1 can 10.5 oz – cream of chicken soup
- ½ cup – mayonnaise
- ½ cup – sour cream
- 1 tsp – garlic powder
- – salt and pepper – to taste
- Topping
- 1 cup – crushed buttery crackers – like Ritz
- 2 tbsp – butter – melted
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Make the sauce: In a mixing bowl, whisk together cream of chicken soup, mayo, sour cream, garlic powder, salt, and pepper until smooth.
- Layer the dish: Spread broccoli evenly in the dish, then top with chicken.
- Add the sauce: Pour and spread the creamy sauce mixture over the chicken and broccoli.
- Top with cheese: Sprinkle shredded cheddar cheese evenly over the top.
- Make the topping: In a small bowl, mix crushed crackers with melted butter and sprinkle on top.
- Bake for 25–30 minutes until bubbly and golden brown.
- Rest for 5–10 minutes before serving for best texture.
Notes
- Swap mayo for Greek yogurt to lighten it up.
- Use frozen broccoli, just thaw and drain before adding.
- Make ahead by assembling the casserole up to 1 day in advance.
- Freeze unbaked (without topping) for up to 3 months.