Chicken Divan
creamy, comforting casserole
Equipment
- baking dish
Ingredients
- 2 cups chopped fresh broccoli crowns (or frozen)
- 4 chicken breasts (or 8 tenders or 1 rotisserie chicken)
- 1 cup shredded carrots
- 2 celery ribs
- 1 small onion
- 1 can cream of celery soup (or mushroom)
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1 tsp lemon juice
- 2 T white wine
- 1/2 tsp curry powder
- 1 cup panko breadcrumbs (or regular breadcrumbs or crushed crackers)
- 2 T melted butter
- 1 cup grated cheddar cheese
- salt & pepper to taste
Instructions
- If cooking right away, preheat over to 350.
- If not using a pre-cooked rotisserie chicken (or leftover chicken), cook chicken in a skillet until no longer pink.
- While chicken cooks, steam fresh broccoli for 5 minutes until slightly softened
- finely chop onion, celery, and carrots (if not already shredded)
- Once chicken is cooked, remove from pan and set aside to cool. Add onion, celery, and carrot to the pan with a little olive oil and cook until soft.
- Shred chicken with a fork.
- Add the following ingredients directly to a large baking dish - chicken, soup, mayo, all veggies, lemon juice, white wine, and curry powder. Mix with a spoon and evenly distribute through the pan, smooth with back of the spoon.
- melt butter and stir in bread crumbs. Sprinkle evenly over casserole. Sprinkle 1 cup cheese on top.
- Bake for 30 minutes or until hot and bubbly and cheese is melted.
- Serve over rice or noodles.