Chicken Divan
This is one of the first recipes I made after we were married and it has been a family favorite. This is one of those recipes you can prepare the night before to have ready after a long day and put it in the oven when you get home. Our boys who are grown now quite often request this recipe. It’s also one of those recipes that is easy to double and good to take to friends or pot luck meals.
Ingredients
Scale
- 1 medium bunch fresh broccoli
- 3 cups cooked chicken (diced or shredded)
- 1 10.5 ounce can cream of chicken soup
- 2 Tablespoons water
- 1/4 cup mayonnaise
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon juice
- 1/4 teaspoon curry powder
- 2 Tablespoons butter (melted)
- 1/2 cup ritz crackers (crushed)
- 1/4+ cup sharp cheddar cheese (shredded)
Instructions
- Cut broccoli into bite size pieces. Cook broccoli in 1 inch boiling salted water until crisp tender (or steam broccoli). Drain thoroughly. Place broccoli in 12x8x2 inch baking casserole dish
- Cover with cooked, diced or shredded chicken
- In a small bowl, combine soup, water, mayonnaise, lemon juice, pepper and curry. Mix well and pour over chicken.
- Mix melted butter, cracker crumbs, and cheese. Sprinkle over soup mixture.
- Bake at 350° for 25 minutes or until casserole is hot and bubbly.
Notes
For a quicker method you can use frozen, diced or shredded chicken thawed. For this recipe we used Tyson®
You can double the soup mixture for a more moist casserole.
This is great with the rice casserole posted on our website.