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This Chicken Divan has juicy bites of chicken that are smothered in a simple cream sauce with peas and topped with a buttery Ritz cracker topping. Make it from scratch or use can of cream of chicken soup!
What you need:
2 Tablespoons butter
2 lbs. Boneless Skinless Chicken Breasts, see notes
Salt/Pepper, to taste
1 yellow onion, diced
1 stick celery, diced
4 cups peas frozen
1 Tablespoon olive oil
10.5 oz. cream of chicken soup
2/3 cup sour cream
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon mustard powder
2 ½ cups cheddar cheese, shredded
Topping
½ cup crushed Ritz crackers, or panko breadcrumbs
2 Tablespoons butter
Instructions
Preheat oven to 350 degrees.
Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.
Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the peas and 1 Tbsp olive oil.
Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.
Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine.
Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.
Combine the melted butter and Ritz crackers. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving.
Serve over rice, biscuits, or potatoes.
