Chicken Divan
About this Recipe
A family favorite, I remember eating this as a kid and LOVING the creaminess! As a mom, I now love the ease of the recipe and the fact that it is one meal in one pan. Oh how the times change, but the flavor of this one brings me right back to my childhood!
Ingredients
20m
Prep
45m
Cook
6
Servings
About this Recipe
A family favorite, I remember eating this as a kid and LOVING the creaminess! As a mom, I now love the ease of the recipe and the fact that it is one meal in one pan. Oh how the times change, but the flavor of this one brings me right back to my childhood!
Ingredients
Preparation
Step 1
Cut chicken into small bite-sized cubes and boil until no longer pink.
Step 2
Pre-heat oven to 375 degrees.
Step 3
If using fresh broccoli cut crowns into small, bite-size florets (about 4 cups).
Step 4
Dice 1 small yellow onion (about 1 cup) and thinly slice 2 medium celery stalks (about 3/4 cup).
Step 5
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion and celery and 3/4 teaspoon salt. Saute until tender and brown about 4 minutes. Add the broccoli and cook until almost tender, or frozen broccoli is thawed.
Step 6
Add the chicken, half the cheese, cream of chicken soup, sour cream, milk, mustard powder, and garlic powder. Stir to combine. Transfer to a 9×13-inch baking dish and spread into an even layer. Top with remaining cheese and cover the dish with aluminum foil.
Step 7
At this point feel free to put the dish into the refrigerator for a few hours. When ready to cook let the casserole come to room temp before putting it in the oven.
Step 8
When ready to bake, add the breadcrumbs and parmesan cheese and place casserole in the oven. Bake 20-30 minutes or until the edges begin to bubble and the top is golden brown.