Mohamed Shili This easy Chicken Divan by Paula Deen is a creamy, comforting casserole perfect for a quick weeknight meal. It combines tender chicken, broccoli, and a rich, cheesy sauce topped with a golden breadcrumb crust. You can swap the broccoli for any veggie on hand, making it a versatile dish for the whole family.
Ingredients Needed:
- 2 (10 oz) packages chopped frozen broccoli
- 6 cups cooked and shredded chicken
- 2 (10 3/4 oz) cans condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated sharp cheddar cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon curry powder
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup soft breadcrumbs
- 2 tablespoons melted butter
- to taste salt and freshly ground black pepper
How To Make Chicken Divan?
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the broccoli: Microwave the frozen broccoli on full power for 2 minutes to thaw, then drain and spread it in a prepared 11×7-inch (28x18cm) casserole dish.
- Layer the chicken: Spread the cooked shredded chicken evenly over the broccoli.
- Make the sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, mayonnaise, sour cream, grated cheddar, lemon juice, curry powder, salt, pepper, and white wine until smooth.
- Pour the sauce: Evenly pour the sauce over the chicken and broccoli, gently mixing to coat. Smooth the top with a spatula.
- Prepare the topping: In a small bowl, combine the grated Parmesan, breadcrumbs, and melted butter. Sprinkle evenly over the casserole.
- Bake: Place in the preheated oven and bake for 30-45 minutes, or until the top is golden and bubbly.
Recipe Tips:
- Thaw and Drain Broccoli Properly: Make sure to fully thaw and drain the broccoli to avoid excess moisture, which can make the dish watery. Patting the broccoli dry with a paper towel can help.
- Shred Chicken Evenly: For the best texture, shred the chicken evenly using forks or a stand mixer. Avoid large chunks, as they won’t absorb the sauce well.
- Balance the Sauce Consistency: If the sauce seems too thick, you can add a splash of milk or chicken broth to achieve a smooth consistency. This ensures even coating.
- Combine Topping Ingredients Thoroughly: When mixing the breadcrumbs, Parmesan, and melted butter, make sure they’re evenly combined to create a crispy, golden crust.
- Let the Dish Rest Before Serving: Allow the casserole to rest for about 5 minutes after baking. This helps the sauce set and makes serving easier.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Divan cool to room temperature first. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the Chicken Divan completely before freezing. Store it in a freezer-safe container for up to 2 months. To thaw, move it to the fridge overnight.
- Reheat: Preheat your oven to 325°F (160°C). Place the Chicken Divan in an oven-safe dish, cover it with foil to prevent drying out, and heat for about 15-20 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 portion (8 servings total)
- Calories: 460
- Total Fat: 20.9g
- Saturated Fat: 7.6g
- Cholesterol: 114.2mg
- Sodium: 2,508mg
- Potassium: Not specified
- Total Carbohydrate: 20.7g
- Dietary Fiber: 3.2g
- Sugars: Not specified
- Protein: 43.8g
Try More Paula Deen Recipe:
- Paula Deen Beef Stew
- Paula Deen Baked Spaghetti
- Paula Deen Quiche Lorraine Recipe
- Paula Deen Bacon Spinach Quiche
Paula Deen Chicken Divan
Description
This easy Chicken Divan by Paula Deen is a creamy, comforting casserole perfect for a quick weeknight meal. It combines tender chicken, broccoli, and a rich, cheesy sauce topped with a golden breadcrumb crust. You can swap the broccoli for any veggie on hand, making it a versatile dish for the whole family.
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the broccoli: Microwave the frozen broccoli on full power for 2 minutes to thaw, then drain and spread it in a prepared 11×7-inch (28x18cm) casserole dish.
- Layer the chicken: Spread the cooked shredded chicken evenly over the broccoli.
- Make the sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, mayonnaise, sour cream, grated cheddar, lemon juice, curry powder, salt, pepper, and white wine until smooth.
- Pour the sauce: Evenly pour the sauce over the chicken and broccoli, gently mixing to coat. Smooth the top with a spatula.
- Prepare the topping: In a small bowl, combine the grated Parmesan, breadcrumbs, and melted butter. Sprinkle evenly over the casserole.
- Bake: Place in the preheated oven and bake for 30-45 minutes, or until the top is golden and bubbly.
Notes
- Thaw and Drain Broccoli Properly: Make sure to fully thaw and drain the broccoli to avoid excess moisture, which can make the dish watery. Patting the broccoli dry with a paper towel can help.
- Shred Chicken Evenly: For the best texture, shred the chicken evenly using forks or a stand mixer. Avoid large chunks, as they won’t absorb the sauce well.
- Balance the Sauce Consistency: If the sauce seems too thick, you can add a splash of milk or chicken broth to achieve a smooth consistency. This ensures even coating.
- Combine Topping Ingredients Thoroughly: When mixing the breadcrumbs, Parmesan, and melted butter, make sure they’re evenly combined to create a crispy, golden crust.
- Let the Dish Rest Before Serving: Allow the casserole to rest for about 5 minutes after baking. This helps the sauce set and makes serving easier.
Paula Deen Chicken Divan
