Chicken Divan with Rice 

  • Butter

  • Chicken Breasts

  • Garlic powder, onion powder, celery salt

  • S&P

  • Olive Oil

  • 2.5 c Chicken Broth

  • 1.25 c White Long Grain Rice

  • 2.5 c Broccoli Florets

  • 1 can Condensed Cream of Chicken, Broccoli Cheddar, Cheddar Soup, or combination thereof

  • 1/4 c Milk

  • 3/4 c Sour Cream

  • 3 c Cheddar Cheese such as Cracker Barrel Extra Sharp Yellow cheese as it melts really well.

  1. Topping:

    • 5 sleeves Ritz Crackers

    • 6 tbs melted Butter

Preheat the oven to 350° F.

  • Oven at 350. Cut chicken into bite-sized pieces and season with spices, s&p.

  • Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

  • Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

  • Cover tightly and cook for 6 minutes.

  • Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)

  • Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.

  • Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.

  • Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

  • Cover and bake for 15 minutes.

  • Add the Topping:

    • Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

    • Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.

    • Let the casserole sit for 5 minutes prior to serving.