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
- 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
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray; set aside.
Drain thawed broccoli 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, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt, pepper, to taste, wine, and milk until combined.
Add the broccoli and chicken 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 casserole in the preheated oven for 40-45 minutes or until casserole is heated through the center.
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