For the longest time now I’ve wanted to make a Chicken Divan Casserole. It just never seemed like the right time. My Husband doesn’t eat casseroles so it would have to be something I’d make just for myself. And all winter long, I kept putting it off because I know that it isn’t the healthiest dish… then summer came and this is more of a comfort food dish, so time just kind of got away from me. Since it’s turned colder and I am alone, feeding just myself, I was finally able to whip up the Divan. And believe it or not, this is my first time having the casserole. And wow, was it good! I ate the whole thing for leftovers the next 4 or 5 nights, until the pan was scraped clean.
This particular recipe comes from the Paula Deen Magazine a few years back. There are SO many different ways to prepare Chicken Divan. Some use rice as a filler in the casserole, others have no filler (such as this one). Many depend on canned condensed soups (like this one), but you can also find some recipes with homemade sauce (which I wish to do one day). Sometimes mayonnaise is used instead of sour cream. And then there is the topping- I prefer stuffing mix, but you also see bread crumbs and crushed ritz crackers used a lot. So you see, Chicken Divan comes in a wide variety.
I am partial to this recipe though… I thought it came out awesome! Although I wouldn’t hold up my nose to a little added rice and a from-scratch sauce. But if you add those factors, you kind of take away the whole convenience of the dish. Personally that’s what really does it for me- the ease of the dish. Just a simple layering technique.
You start off with some sautéed onions and cubed chicken.
Some steamed broccoli…
then slather on that soup-sour cream-cheddar cheese mixture.
And finally- the buttered stuffing mix! YUM!!!
Once baked, you end up with a really creamy, cheesy casserole. And with the stuffing topping to create a contrasting crunch- this dish is great! I even used the “healthy requests” condensed soups, which can sometimes make things rather bland, in desperate need of some more flavor or at least salt. But somehow it worked out just fine with this dish. I DID use regular fat sour cream and cheese though. Well, maybe 2% cheese… I can’t remember that detail, but I am sure 2% would work fine. Don’t ask me about the sour cream though- I have a vendetta against low fat sour cream.
- ¼ cup butter
- 1 onion, chopped
- 3 boneless skinless chicken breasts, cut into bite-size pieces (1½ lbs)
- ½ tsp salt
- ¼ tsp pepper
- 6 cups broccoli florets, steamed until crisp-tender and drained well
- 1 (10¾ oz) can cream of mushroom soup
- 1 (10¾ oz) can cream of chicken soup
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1½ cups prepared stuffing mix
- 3 Tb butter, melted
- Preheat oven to 350°F. Spray an 11×7-inch baking dish with non-stick cooking spray.
- In a large skillet, melt butter over med-high heat. Add onion, and cook for 5 minutes or until tender. Add chicken to skillet, season with salt and pepper, and cook for 8 to 10 minutes, stirring occasionally, or until chicken is cooked through. Place chicken mixture into prepared baking dish. Top evenly with broccoli.
- In a medium bowl, combine soups, cheese, and sour cream. Pour mixture evenly over broccoli.
- In a small bowl, combine stuffing mix and melted butter; sprinkle evenly over soup mixture. Cover with foil and bake 25 minutes. Remove foil and continue to cook for 10 more minutes or until hot and bubbly and stuffing is golden brown. Serve immediately.