Chicken Divan
Chicken divan may have classic origins, but it couldn't be easier to make! Chicken and broccoli come together into a winning casserole dish.
Servings 8 servings
Calories 808kcal
Ingredients
- 2 (10-ounce) packages frozen broccoli, chopped, thawed
- 6 cups cooked chicken, shredded
- 2 (10 ¾ -ounce) cans cream of mushroom soup
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon lemon juice
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- 1/2 cup milk
Topping:
- 2 cups soft bread crumbs
- 1 teaspoon Italian seasoning
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 9x13 baking dish with nonstick cooking spray; set aside.
- Drain thawed broccoli (20 ounces) in a colander then spread out on a double layer of paper towels to remove all excess moisture.
- In a large mixing bowl, stir together the soup (2 cans), mayonnaise (1 cup), sour cream (1 cup), Cheddar (1 cup), lemon juice (1 tablespoon), curry powder (1 teaspoon), salt (1/4 teaspoon), pepper (1/2 teaspoon), to taste, wine (1/2 cup), and milk (1/2 cup) until combined.
- Add the broccoli and chicken (6 cups) to the sauce and gently toss until evenly coated.
- Pour mixture into prepared baking dish. Pat the top to even out with a rubber spatula.
- In a small bowl mix together the topping ingredients. Sprinkle evenly over the casserole.
- Bake the casserole in the preheated oven for 40-45 minutes or until the casserole is heated through the center.
Notes
- Internal temperature: Since the meat is already cooked, you don’t really need to reach a particular temperature for food safety reasons. Aim for 165 degrees for thorough warming.
Nutrition
Serving: 1/8 of the recipe | Calories: 808kcal | Carbohydrates: 33g | Protein: 36g | Fat: 57g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 1215mg | Potassium: 396mg | Fiber: 4g | Sugar: 7.3g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 3mg