Chicken Divan Recipe
Servings 12 Cups
Cups
Classic chicken divan recipe with a layer of broccoli and chicken topped with a rich and creamy sauce. Serve over white rice or baked potatoes.
Ingredients
- 3 chicken breasts fully cooked and cut into bite size pieces
- 3/4 cup fresh grated parmesan cheese divided
- 24 oz broccoli florets frozen, thawed
- 2 cans cream of mushroom soup
- 8 oz sour cream
- 1 cup mayonnaise
- 1 Tablespoon lemon juice
- 1/2 teaspoon ground curry
- 1 Cup grated cheddar cheese
- 1 teaspoon paprika
- 3 Tablespoons butter
Instructions
- Preheat oven to 350˚ F. Grease a 9x13 casserole baking pan.
- To the baking pan, add a layer of steamed broccoli and sprinkle with 1/4 cup of the parmesan cheese. Add a layer of chicken. Sprinkle with 1/4 cup parmesan cheese.
- Combine in a bowl, cream of mushroom soup, sour cream, mayonnaise, lemon juice, curry, and cheddar cheese. Cover broccoli and chicken with sauce. Sprinkle with remaining Parmesan cheese, and paprika and dot with butter.
- Bake uncovered in a preheated 350˚F oven for 40 minutes or until hot and bubbly. Serve over steamed rice or baked potatoes.
Notes
Expert Tip: For a deliciously crunchy topping on your chicken divan, sprinkle a generous amount of parmesan cheese before baking. The cheese will melt and form a golden crust, adding a wonderful contrast to the creamy chicken and broccoli underneath.
Fresh Broccoli: You can use fresh broccoli florets with this recipe. Make sure to steam them before adding them to the chicken divan.
Fridge: After enjoying your chicken divan casserole, store the leftovers in an airtightly sealed container. They will keep well in the fridge for up to 3-4 days.
Freeze: If you want to freeze this delicious casserole, I recommend doing it before baking it for up to three months. When you're ready to enjoy it, simply thaw it in the refrigerator and bake as directed.
Reheat: If you have refrigerated your chicken broccoli casserole, simply let it come to room temperature before reheating. Preheat your oven to 350°F, cover the casserole dish with aluminum foil to prevent drying out, and bake for about 20 minutes or until heated through.
*Nutrition information does not include the steamed rice or the baked potatoes.
Nutrition
Serving: 1Cup | Calories: 354kcal | Carbohydrates: 9g | Protein: 15g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 715mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 51mg | Calcium: 176mg | Iron: 1mg