Mom’s Chicken Divan
Chicken divan is a classic chicken casserole that’s creamy, cheesy, full of chicken pieces and broccoli florets, and is perfect served with some steamed rice for a cozy family dinner.
Yield: 6 -8 servings
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts (2-3 depending on size)
- 1 large head of broccoli, cut into florets
- 1 (10 ½ oz.) can cream of mushroom soup (or use cream of celery)
- ½ cup mayonnaise (light or reduced fat is fine)
- 2 cups shredded cheddar cheese, divided
For serving:
- Steamed brown or white rice
Instructions
- Bring a large pot of water to a boil. Add the chicken breasts and cook for 30-35 minutes, until cooked through. Remove and, once cool enough to handle, chop the chicken into bite-size pieces.
- Preheat oven to 350. Spray a medium rectangular baking dish (2 quarts) with cooking spray and set aside.
- Return the pot of water to a boil, add the broccoli and cook for 8-10 minutes, until fork tender. Drain the broccoli well.
- Meanwhile, in a small bowl, combine the soup, mayonnaise and 1 cup of the shredded cheddar cheese. Stir until well mixed.
- Place the broccoli on the bottom of the prepared dish. Top with the chopped chicken and then the creamy soup mixture. Sprinkle the remaining cup of shredded cheese over top of the casserole.
- Bake at 350 for 25-30 minutes, until bubbling.
- Serve hot, over rice if desired.
Notes
Chicken: Boiling the chicken breasts is our traditional method for this recipe. However, you could also use baked chicken breasts or substitute a store-bought rotisserie chicken. You’ll want about 3 cups of chopped chicken total.
Soup: You can use cream of mushroom soup or cream of celery soup for this recipe. You could even substitute your own homemade version of one of those if you’d like.
Cheese: We love white cheddar cheese but of course regular cheddar is OK to use, too.
Serving: We always put this over some steamed brown rice. White rice is great, too. Or you could use cauliflower rice, try it with quinoa or serve this with some crusty bread.
Make-ahead tips:
- You can prep the entire casserole ahead of time and assemble it. Cover with plastic wrap and refrigerate for 1-2 days.
- Pull the casserole out of the fridge as you preheat your oven.
- Bake at 350 for 30-35 minutes (add 5-10 minutes to the regular cook time), until warmed through and bubbly.
Video
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 6g | Protein: 34g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Cholesterol: 106mg | Sodium: 613mg | Fiber: 1g | Sugar: 1g
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