Chicken Divan — Scratch Pantry

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees

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.