Chicken Divan
This is one of my favorite dinners! I am not a huge casserole fan, but this one is YUM!
You can use leftover chicken or turkey if you have it, which is nice around the holidays when you are figuring out what to do with your leftovers.
I have adjusted the recipe from Betty Crocker to make it creamier, zestier, with a hint of sweetness. I make this for my family like once a month.
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Chicken Divan
Chicken Divan is a classic and delectable casserole featuring tender chicken combined with broccoli and rice in a creamy sauce with crunchy breadcrumbs on top.
Yields Servings
Ingredients
- 3 Tbsp unsalted butter
- 4 ½ Tbsp all-purpose flour
- 3 tsp chicken bouillon, (I use Better Than Bouillon)
- 3 cups skim milk
- ¾ cup miracle whip
- 1 ½ Tbsp dijon mustard
- 2 Tbsp light brown sugar, gently packed
- 2 cups cooked white rice, (I use Minute/Instant Rice)
- 12 oz frozen broccoli florets, thawed and drained of any liquid
- 2 cups shredded/cubed cooked chicken, (approximately 2 breasts)
- ½ cup shredded cheese, (I use colby jack)
- ⅓ cup Progresso Italian bread crumbs
Equipment
Instructions
- Preheat oven to 350˚F. If cooking chicken instead of using leftovers, start a pot of water. When water boils add chicken and boil for 15 minutes or until done. Cube chicken and reserve.
- Spray 13×9-inch rectangular baking dish with cooking spray and empty bag of thawed broccoli florets into pan filling bottom of dish. Can take kitchen shears to trim any large pieces.
- Sprinkle cubed chicken on top of the broccoli. If you are cooking your instant rice, now is a good time to throw it in the microwave.
- In a saucepan melt butter over medium heat. Add flour and bouillon till it comes together. Gradually whisk in milk, cooking and stirring constantly until mixture boils and thickens (will happen suddenly when it does.)
- Stir in miracle whip, mustard, brown sugar and remove from heat. Add cooked rice and pour over chicken/broccoli mixture in dish. Top with shredded cheese.
- Now, you can either mix bread crumbs with 1 Tbsp melted butter or you can sprinkle the bread crumbs over the cheese and spray the bread crumbs with cooking spray.
- Bake at 350˚F for 30 minutes or until thoroughly heated and sauce bubbles.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Serving: 1 serving | Calories: 376kcal | Carbohydrates: 43g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 601mg | Potassium: 566mg | Fiber: 3g | Sugar: 15g | Vitamin A: 898IU | Vitamin C: 51mg | Calcium: 269mg | Iron: 2mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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I finally tried this tonight. SO GOOD!!! Thanks for the recipe!
AWESOME! It is seriously one of our favorites! Glad you liked it!
This is a great casserole. I have been looking for a good chicken and broccoli recipe for a while. When I read this I knew I had to try it. Its delicious! so yummy. I am way excited to eat the leftovers.