Ingredients
Chicken and Vegetables
- 3 cups cooked chicken, chopped
- 3 cups broccoli florets, lightly steamed
Sauce
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- 1 1/2 cups shredded cheddar cheese, divided
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish well to prevent sticking and ensure easy serving later.
- Layer Broccoli and Chicken: Arrange the lightly steamed broccoli florets in an even layer at the bottom of the greased baking dish. Next, spread the chopped cooked chicken evenly over the broccoli layer.
- Mix Sauce Ingredients: In a mixing bowl, combine the can of cream of chicken soup, mayonnaise, sour cream, lemon juice, and half of the shredded cheddar cheese. Stir well to create a smooth, creamy sauce.
- Assemble Casserole: Spread the prepared sauce mixture evenly over the chicken and broccoli layers to coat thoroughly. Then sprinkle the remaining cheddar cheese evenly on top of the sauce layer.
- Prepare and Add Topping: In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated. Sprinkle this breadcrumb mixture generously over the cheese layer to form a golden crust.
- Bake: Place the assembled casserole in the preheated oven and bake for 25 to 30 minutes, or until the dish is bubbly and the top is golden brown and crisp.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving. This helps the casserole set and makes it easier to plate.
Notes
- Serve Chicken Divan over rice, pasta, or with a side of crusty bread for a complete meal.
- For a healthier twist, substitute Greek yogurt for the sour cream to reduce fat content.
- To keep the dish gluten free, use gluten-free cream of chicken soup and gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
