Roundup Record Tribune & Winnett Times -

Chicken Divan


TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD: 10 servings.

This tasty chicken divan

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! —Mary Pat Lucia, North East, Pennsylvania


1/4 cup plus 1 tablespoon butter, divided

1/4 cup all-purpose flour

1-1/2 cups half-and-half cream

1/2 cup cooking sherry or water

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

2 packages (10 ounces each) frozen cut or chopped broccoli, thawed

1 cup cooked rice

3 to 4 cups cubed cooked chicken

2 cups shredded cheddar cheese

1 cup soft bread crumbs

Minced fresh parsley, optional


1. 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.

2. Place broccoli in an ungreased 13x9-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.

3. 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. If desired, sprinkle with parsley before serving.

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