Chicken Divan — Scratch Pantry

Name: Chicken Divan — Scratch Pantry
Cuisine: American
Ingredients: 4 cups cooked white or brown rice; 2 lbs. Boneless Skinless Chicken Breasts, diced; 2 Tablespoons butter; 2 Tablespoons butter; 1 yellow onion, diced; 2 carrots, diced; 4 cups broccoli florets, about ½ lb.; salt and pepper to taste; For the sauce; 6 tablespoons salted butter; 6 tablespoon all-purpose flour; 1.5 cup chicken broth; 1 cups whole milk, plus 1/2 cup milk; 2/3 cup sour cream; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon mustard powder; 2 ½ cups cheddar cheese, shredded; salt and pepper to taste; For the topping; 1 cup crushed Ritz crackers or panko breadcrumbs; 2 Tablespoons butter

9 steps

I love this meal—comfort food at its finest. I hope you enjoy it as much as my family does! This dish works perfectly as a freezer meal.  If you'd like to see me prepare this meal (as well as 6 other freezer meal recipes), please check out my video on YouTube:  I made 26 Freezer

Updated at: Thu, 17 Aug 2023 00:18:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories6886.2 kcal (344%)

Total Fat268.9 g (384%)

Carbs738.6 g (284%)

Sugars41.1 g (46%)

Protein355.2 g (710%)

Sodium5763.6 mg (288%)

Fiber24.5 g (87%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 350 degrees

OvenPreheat

Step 2

Place cooked rice in a 9 by 13 baking dish and set aside.

Step 3

Over medium heat, add oil to a skillet. Added diced chicken and season with salt and pepper. Cook until fully cooked and browned. Remove chicken from the pan and evenly place over rice.

Step 4

Add butter, onions, and carrots to the skillet and cook until just slightly softened, 5-6 minutes, stirring occasionally. Add broccoli and cook for another 5-6 minutes. Remove from skillet and place over chicken.

Step 5

In the same skillet, add butter to make the sauce, once the butter is melted add the flour and whisk together to make a roux and cook for 2 minutes. Pour in the chicken broth and 1 cup milk, and whisk until smooth. Bring to a simmer and cook until the mixture thickens about 3 to 4 minutes. Remove from the heat.

Step 6

Add in the sour cream, garlic powder, onion powder, mustard powder, and salt and pepper, and half the cheese. If the sauce is too thick add remaing 1/2 cup of milk.

Step 7

Pour the sauce over the veggies. Top with the remaining cheese.

Step 8

Combine the butter and crackers and top the casserole with them.

Step 9

Bake covered with foil for 30 minutes, remove foil and bake for another 10 minutes or until crackers are golden brown and it is bubbling.