Chicken Divan

"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."

Category: Main Dish

Cuisine: American

Ready in 55 minutes
by kazhmere

Ingredients

1/2 cup butter divided

1/4 cup all-purpose flour

1 1/2 cup half-and-half

1/2 cup cooking sherry or water

2 can (12 oz) (10-3/4 ounces each) condensed cream of chicken so or sub crem of broccoli

2 pkg (10 ounces each) frozen cut or chopped broccoli, t

1 cup cooked rice

3 cups cubed or shredded cooked chicken

2 cups shredded cheddar cheese

1 cup soft bread crumbs


Directions

Directions 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. 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. Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350? for 35-45 minutes or until heated through. Yield: 8-10 servings. Originally published as Chicken Divan in Reminisce Extra October 1993, p49

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