Chicken Broccoli Divan
Ingredients
1 pound broccoli, cooked and drained (I tend to use frozen and nuke it as per the directions on the bag)
2 to 3 cups chicken, cooked and cubed
2 cups broccoli cheese soup (I use the Safeway “café” soup that’s refrigerated, you can use whatever broccoli cheese soup you prefer)
1⁄3 cup milk
1⁄2 cup cheddar cheese, shredded
2 tablespoons dry bread crumbs
1 tablespoon butter or margarine, melted
Instructions
1. Preheat oven to 400*F.
2. Arrange broccoli and chicken in casserole dish. Mix soup and milk and pour into dish. Toss gently
3. Sprinkle cheese over mixture. Mix bread crumbs and butter and then sprinkle mixture over the top of the casserole.
4. Bake 25 minutes or until heated through.
5. Serve with rice.
Comments
I believe this recipe initially came from one of those checkout aisle magazines that Betty Crocker and Pillsbury both publish and I have a hard time resisting for some reason. I think they’re laced with something. I’ve been making it for quite a while and no longer had a source as a result!
If you prefer a soupier texture, you can add more soup. If you want something cheesier, add more cheese. And the same goes for the chicken. This is a very easy recipe to modify and tweak based on your own preferences! I’ve made rice on the side numerous times when I make this and I’ve also baked it in the Dutch oven over top the rice. I think both ways are delicious.
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