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Chicken Divan Casserole

Prep Time1 hour 20 minutes
Cook Time40 minutes
Servings: 8
Course Main Course
WW Points6
Calories337kcal
Author: Lisa

Ingredients

  • pounds chicken breast, cooked and cubed
  • cups Broccoli, cooked fresh or frozen (I used fresh and roasted it for this recipe, see my notes below°)
  • 2 cans cream of chicken soup, reduced fat
  • cup light mayonnaise
  • ¼ cup nonfat Greek yogurt
  • 1 pinch nutmeg
  • 1 tsp lemon juice
  • 30 Ritz Crackers (I used the Whole Wheat, and SP's were calculated using the them)
  • 4 oz Cabot 50% reduced-fat cheddar cheese
  • 2 tbsp light butter (I used Land O Lakes Light with Canola Oil)
  • 2 tbsp parmesan cheese, grated

Instructions

  • Preheat your oven to 375°. Spray a 2-quart baking dish with cooking spray.
  • Add your cooked chicken and broccoli to the baking dish.
  • Add the soup, yogurt, mayonnaise, nutmeg and lemon juice to a medium bowl and mix well. Then pour the soup mixture over top chicken and broccoli mixture
  • Place the crackers in a plastic ziploc bag and crush using a glass or a rolling pin. Pour into a small bowl and add butter and parmesan cheese. Mix well (I start with a fork, then finish mixing using my fingers) and set aside.
  • Top the casserole with the shredded cheddar.
  • Evenly cover the the shredded cheese with the cracker crumb mixture. Then back for 40-45 minutes at 375° until casserole is golden brown and bubbly.

Notes

You can preassemble this recipe and refrigerate for up to 48 hours, in fact, I think the casserole tastes better when prepared a day in advance.  It may increase cooking time just a bit, but it helps to remove it from the refrigerator 30 minutes before cooking to bring to room temperature. 
I cooked my chicken in advance for this recipe by seasoning it with salt and pepper and baking it for approximately 30 minutes.
I also cooked the broccoli in advance. I roasted it for 20 minutes at 450°(just until it started getting some color), do not overcook, you want it to still be a bit crunchy so it doesn't turn to mush when you bake the casserole.

Nutrition

Serving: 1cup | Calories: 337kcal | Carbohydrates: 19g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 611mg | Potassium: 874mg | Fiber: 2g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 46mg | Calcium: 137mg | Iron: 2mg