Chicken Divan

Cook Time: 16 mins

Ingredients

For the Filling

4 cups cooked white or brown rice

For the Filling

2 pounds boneless skinless chicken breast , diced
2 tablespoons butter
1 yellow onion, diced
2 carrots, diced
4 cups broccoli florets, about 1/2 lb.
salt and pepper, to taste

Sauce

6 tablespoons salted butter
6 tablespoons all-purpose flour
1 ¹⁄₂ cups chicken broth
1 cup 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 ¹⁄₂ cups cheddar cheese, shredded
salt and pepper, to taste

Topping

1 cup Ritz crackers or panko breadcrumbs
2 tablespoons butter

Directions

Pre-Heat Oven to 350 degrees

Place cooked rice in a 9 by 13 baking dish and set aside.
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.
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.
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.
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.
Pour the sauce over the veggies. Top with the remaining cheese.
Combine the butter and crackers and top the casserole with them.
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.

Notes

How to Freeze: Do not put the topping on if you want to freeze this recipe. Wrap the casserole in one layer of foil and then one layer of plastic wrap. Place in the freezer, best used within 3-4 months.

How to Defrost: Place the casserole in the refrigerator for one to two days before wanting to cook. Add the topping mixture before baking and bake with the baking directions listed above.