Cheesy & Savory Chicken Divan
After many email requests for a Chicken Divan recipe, I’ve finally posted one! I am a huge fan of casseroles where you get your meat, veggies, and carbs in one dish! This is a great recipe, which was passed on from a good friend. The fresh veggies add a delicious flavor, especially the mushrooms! Feel free to use leftover cooked rotisserie chicken for this dish, if you have it. Also, for a variation to this recipe, add cooked artichokes instead of mushrooms and add swiss cheese! This dish is so cheesy, creamy and delish!! And it’s really easy! I like boiling chicken with broth because it adds flavor to the chicken, but feel free to just use water, if you don’t have any handy!
2 cups broccoli, cut up
1 cup mushrooms, sliced
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup milk
1 cup chicken stock/broth (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup mayonnaise
1/2 cup sour cream
1 can cream of mushroom soup
1 cup grated fresh Parmesan cheese
1 cup shredded Cheddar cheese
¾ cup bread crumbs
Special Equipment: Le Creuset Cast-Iron French Oven
Preheat oven to 350°F.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli and mushrooms, and cook 5 minutes or until tender. Drain veggies and transfer to a large bowl with a slotted spoon. Add chicken and stock to 1 cup of boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Shred chicken with 2 forks, and add chicken to bowl with veggies. In a separate bowl combine the cheeses and breadcrumbs and mix well.
In a bowl, combine milk, salt, pepper, mayonnaise, sour cream, cream of mushroom soup, and 1 cup of the cheese mixture, and stir until well combined. Add mayonnaise mixture to the veggie mixture; stir gently until well combined.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining cheese/breadcrumb mixture. Bake for 30-40 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
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