Preheat the oven: Set your oven to 400°F (200°C).
Cook the broccoli: Boil a large pot of water and blanch the broccoli florets for 2-3 minutes until tender-crisp. Drain well and set aside.
4 cups broccoli florets
Prepare the sauce: In a bowl, mix together shredded cheddar cheese, condensed soup, sour cream, milk, garlic powder, onion powder, dry mustard, pepper, and seasoned salt until smooth.
1 ½ cups Cheddar cheese or Monterey, ⅔ cup sour cream, ½ cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dry mustard powder, ½ teaspoon black pepper, ¼ teaspoon seasoned salt, 10.5 ounces (1 can) condensed cream of mushroom soup
Assemble the casserole: Stir the cooked chicken and drained broccoli into the sauce, then fold in extra cheddar cheese. Spread the mixture evenly in a greased 9x13-inch casserole dish and top with the remaining cheese.
3 cups cooked chicken, 4 cups broccoli florets
Add the topping: Combine melted butter with crushed Ritz crackers in a small bowl, then sprinkle over the casserole.
½ cups ritz crackers, 2 tablespoon butter
Bake: Bake for 18-20 minutes until the topping is golden and the casserole is bubbly. Cover with foil if it browns too fast.
Serve: Serve your Chicken Divan over rice, noodles, or mashed potatoes for a hearty meal. Enjoy!
