Creamy Chicken Divan
Creamy Chicken Divan is not only simple to make, but also amazingly delicious. It's filled with tender chicken, perfectly cooked broccoli and a cheesy sauce. For a double dose of cheesy goodness, the this Chicken Divan is topped with ooey gooey cheddar cheese. If it's not gobbled at dinner, the chicken divan makes awesome leftovers.
Ingredients
- 1 pound skinless boneless chicken breasts cut into ¼-inch slices
- 1 Tablespoon unsalted butter
- 1 ½ teaspoons Kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 12 ounces fresh broccoli florets (See Tip 1)
- 10.5 ounce can condensed Cream of Mushroom soup
- 1 cup (4 ounces) Velveeta cheese, cubed
- ½ cup (4 ounces) milk
- ⅔ cup (5.33 ounces) sour cream (See Tip 2)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard
Topping
- 1 cup (4 ounces) shredded cheddar cheese
- 3 Tablespoons Panko breadcrumbs
- 1 Tablespoon unsalted butter
Instructions
- Preheat oven to 400° F. Spray a 2 ½ quart casserole dish with non-stick spray. Set aside.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add chicken; sprinkle with ½ teaspoon of salt and ¼ teaspoon freshly ground black pepper. Cook until chicken is no longer pink, about 5 minutes. Set aside.
- Blanch broccoli in a large saucepan with boiling water and 1 teaspoon of Kosher salt for 2 minutes. Drain; plunge into ice water to stop cooking. Drain well; set aside.
- In the same pan used to blanche the broccoli, add cream of mushroom soup and Velveeta cheese. Whisk over medium heat until cheese is melted, 2 to 3 minutes. Remove from heat. Add milk, sour cream, ½ teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon dry mustard. Whisk to combine.
- Add chicken and broccoli; stir to combine. Transfer to prepared casserole dish. Top with 1 cup of shredded cheddar cheese and Panko breadcrumbs. Dot with remaining 1 tablespoon of butter. May be prepared in advance up to this point and refrigerated.
- Bake in preheated 400°F oven for 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot. (See Tip 3)
- Serve over rice, noodles, or mashed potatoes, as desired.
- Yield: 6 servings. (See Tip 4)
Tips/Notes
- You can use frozen broccoli florets in place of the fresh. However, be sure that you are purchasing broccoli florets and not broccoli pieces. My experience is that the broccoli pieces are primarily the tough stalks instead of the tender florets.
- I used light sour cream as opposed to the full fat sour cream.
- If you make this ahead of time and refrigerate it, increase the cooking time to 20 to 25 minutes.
- This makes delicious leftovers. Heat in the microwave for several minutes until heated through.
Nutrition
Calories: 385kcalCarbohydrates: 14gProtein: 30gFat: 23gSaturated Fat: 13gCholesterol: 111mgSodium: 775mgPotassium: 863mgFiber: 2gSugar: 3gVitamin A: 917IUVitamin C: 42mgCalcium: 405mgIron: 1mg
Tried this recipe? Add me to Google's Preferred Sources above.
