Chicken Divan

Preheat oven to 375 degrees.

Bring a small pot of water to a boil. Add a couple heaping teaspoons of Kosher salt and the broccoli. Cook for 3 minutes, drain, and set aside.

Melt 3 tablespoons butter in a large saute pan over medium heat.

Add diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes.

Add minced garlic, Italian seasoning, garlic powder, onion powder, and a couple pinches of salt and pepper. Cook, stirring frequently, for about 1 minute.

Sprinkle flour over the veggies and cook, stirring, for 1 minute.

Slowly whisk in a few large splashes of chicken stock until it cleans the bottom of the pan, scraping all those yummy bits off the bottom. Whisk in the remaining chicken stock and heavy cream until it’s smooth and creamy. Whisk in Dijon mustard.

Cook over medium heat until it comes to a gentle simmer. Gently simmer over medium to medium-low heat for about 4 minutes until it thickens.

Remove from the heat and let sit for about a mintue. Slowly whisk in half the shredded sharp cheddar cheese and the shredded Parmesan cheese.

Stir in blanched broccoli and shredded rotisserie chicken.

Top casserole with remaining shredded cheddar cheese and cover tightly with foil or a lid.

Bake for 20 minutes or until warmed through.

Melt the remaining 2 tablespoons of butter and pour it over the crushed Ritz crackers in a bowl. Mix until the butter coats the crushed crackers.

Sprinkle buttery Ritz crackers over the melted cheese and turn the oven to broil. Broil for 1-2 minutes or until the Ritz crackers are just slightly dark golden brown.

Serve with white rice and enjoy!

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