Chicken Divan - Easy
"Great way to use leftover chicken (or turkey). The leftovers are wonderful...if there are any! The amounts are guesstimates - Adjusts to your tastes. The sauce may be thin, but will thcken slighlty as it cools. The sauce is wonderful spooned over the rice."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 large broccoli, crown cut into florets
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon cajun seasoning (to taste)
- 1⁄2 teaspoon garlic powder (to taste)
- 2 cups chicken, cooked and cubed
- 1⁄2 cup shredded cheese, if desired
- cooking spray
- 2 cups white rice, cooked
directions
- Preheat oven to 425 degrees.
- Wash and trim broccoli crown into florets and place in a covered 2 qt casserole dish sprayed with cooking spray. Cover bottom of pan with broccoli, so 1 large crown should be enough. (I usually prefer more vegetables, so I pack the broccoli rather tightly).
- Combine soup, milk, seasonings and chicken. (I have also used canned chicken for this.).
- Pour over broccoli florets.
- Sprinkle with additional seasoning, if desired.
- Cover and bake for 15 minutes while preparing rice.
- Remove lid and cover with cheese.
- Bake an additional 5-10 minutes. (test broccoli for doneness by inserting fork. We like ours crisp-tender). The broccoli is usually done perfectly in 20 minutes.
- Enjoy over cooked rice - YUM!
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RECIPE SUBMITTED BY
I am a mother to 2 wonderful little boys. I work outside the home and love my job. My new year's resolution (started in Feb.) was to try at least one new recipe a week for my family of 4. DH will eat almost anything that I cook and seldom has a negative comment. We usually decide if a recipe is a "keeper", "keeper with modifications", or "don't ever try again". Fortunately, there are very few in the third category. My philosphy on cooking is that a recipe is only a guideline. Much like life, have fun! Add your own personal touches!
Cooking is a stress reliever for me and I am very humbled by any compliments I may receive. My mother taught me what to do (and what not to do) in the kitchen. She was a SAHM and how she kept our family of 7 on track, is still beyond comprehension. I owe my cooking successes to my mom and am very thankful and excited that I get to still share my cooking stories/recipes with her. Much like my mother, measuring is not really my thing unless I am baking (where it is really important). I hope that you will try the recipes that I have shared and hope they fall into the "keeper" category for you. Keep cooking!
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