Chicken Divan Casserole (By Paula Deen)
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 (10 ounce) boxes frozen broccoli, chopped
- 6 cups shredded cooked chicken (or use turkey)
- 2 (10 ounce) cans cream of mushroom soup, undiluted
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 tablespoon lemon juice
- 1 teaspoon curry powder
- salt and pepper
- 1⁄4 cup dry white wine (optional)
-
TOPPING
- 1⁄2 cup soft breadcrumbs
- 1⁄2 cup parmesan cheese
- 2 tablespoons melted butter
directions
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish or two 9-inch square baking dishes or one 13 x 9-inch baking dish.
- Remove the outer wrappers from boxes of broccoli.
- Open one end of the box and microwave on HIGH for 2 minutes until thawed; drain and gently squeeze dry with hands.
- Place the broccoli and shredded chicken into the baking dish.
- In a medium bowl combine the soup with mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper and wine; mix to combine, then pour the sauce evenly over the chicken and broccoli in the dish; mix slighty with a spatula.
- In a bowl mix all topping ingredients together then sprinkle on top of the casserole.
- Bake uncovered for about 30-45 minutes.
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Reviews
-
Absolutely scrumptious! I used fresh made chicken stock instead of white wine because I did not have any white wine or vermouth (which I usually use because it doesn't spoil). There was no salt in it since I made it myself. I then substituted fresh, uncooked spinach and sauteed mushrooms in place of broccoli since I did not have any on hand. I also had to use some delicately made cheese soup in place of cream of mushroom. Worked like a charm. You can also sub a bechamel and basic white sauce or other cream soups for the cream of mushroom. You see, with this dish, it is really all about the sauce -- that dreamy, creamy sauce. You can put it on just about anything and it is delicious! As suggested by another reviewer, I also serve it on a bed of pasta to soak up all that wonderful sauce!
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I love Paula Deen so I was excited to try this recipe but it was very saucy. Good but saucy. One of the changes I would make in the future is to add about 2 or 3 cups of cooked pasta. I used cream of chicken soup like another reviewer suggested and added cumin. I also skipped the lemon juice because I used a really thick yogurt instead of sour cream. I will make it again.
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I have enjoyed many of Paula Deen's recipes in the past but think I'll pass on making this recipe again. We found her Chicken Divan version much too rich and for our taste compared to other Chicken Divan recipes I have made in the past. I’m glad to see others liked it and thought we might too. Thanks for sharing this recipe anyway.
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Tweaks
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Absolutely scrumptious! I used fresh made chicken stock instead of white wine because I did not have any white wine or vermouth (which I usually use because it doesn't spoil). There was no salt in it since I made it myself. I then substituted fresh, uncooked spinach and sauteed mushrooms in place of broccoli since I did not have any on hand. I also had to use some delicately made cheese soup in place of cream of mushroom. Worked like a charm. You can also sub a bechamel and basic white sauce or other cream soups for the cream of mushroom. You see, with this dish, it is really all about the sauce -- that dreamy, creamy sauce. You can put it on just about anything and it is delicious! As suggested by another reviewer, I also serve it on a bed of pasta to soak up all that wonderful sauce!