Chicken Divan

Ingredients

• 2 cups stuffing, prepared to package instructions
• 2 cups broccoli florets, steamed
• 2 cups (approx. 2 pounds) chicken, cooked, cubed, or shredded lightly
Sauce:
• 4 tablespoons salted butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup sour cream
• ¼ cup lemon juice, freshly squeezed
• 1 tablespoon granulated garlic
•1 tablespoon stone-ground mustard
• 2 teaspoons dried parsley
• 2 teaspoons onion powder
• 2 teaspoons salt
• 2 teaspoons black pepper
• 3 cups shredded sharp cheddar cheese , divided
• ½ cup mayonnaise
Topping:
• 2 cups crushed Ritz crackers
• 2 teaspoons granulated garlic
• 4 tablespoons salted butter, melted

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x13 pan or 3 1/2 quart casserole dish with nonstick cooking spray.
2. Spread the cooked stuffing out over the bottom of the pan in an even layer. Top with steamed broccoli florets and cooked chicken.

Sauce:

1. Melt butter in a medium-sized saucepan over medium heat. Once melted, sprinkle in the flour and continuously stir until well combined and the mixture turns a deep golden color.
2. Pour in chicken broth, heavy cream and sour cream. Stir until all ingredients are smooth and simmering. Reduce the heat to low.
3. Add lemon juice, granulated garlic, mustard, parsley, onion powder, salt, and pepper. Mix well. Add in 1 1/2 cups of shredded cheese. Remove from heat
4. Add in the mayonnaise and stir until well combined. Pour sauce over the chicken layer.

Topping:

1. Sprinkle the remaining 1 1/2 cups of shredded cheese on top of the sauce layer.
2. In a small bowl, stir together crushed Ritz crackers with melted butter. Add in the 2 teaspoons of garlic powder to the mixture and stir to combine. Sprinkle in an even layer over the top of the casserole.
3. Bake the casserole at 375 degrees for 45 minutes or until bubbly and browned. Serve hot!