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Thursday, July 5, 2018

Chicken Divan Recipe


This great recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! For a change, I sometimes substitute frozen carrots for half of the broccoli.

TOTAL TIME: Prep: 20 minutes.
Bake: 35 minutes.
YIELD: 8-10 servings

1/2 cup butter, divided
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1/2 cup cooking sherry or water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 packages (10 ounces each) frozen cut or chopped broccoli, thawed
1 cup cooked rice
3 to 4 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese
1 cup soft bread crumbs

1. In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside.

2. Place broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken.

3. Melt the remaining butter and toss with breadcrumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. 

Nutritional Facts: 1 cup: 376 calories, 24g fat (14g saturated fat), 106mg cholesterol, 546mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 21g protein.

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