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Chicken Divan Recipe by Paula Deen

Easy Level
55 MIN 10 Prep + 45 Cook
Servings
$ /Serving
Print
Easy Level
55 MIN 10 Prep + 45 Cook
6-8 Servings
$ /Serving

Chicken Divan Recipe by Paula Deen

Easy Level
55 MIN 10 Prep + 45 Cook
6-8 Servings
$ /Serving

Ingredients

  • 2 (10 oz) packages frozen broccoli, chopped
  • 6 cups Springer Mountain Farms chicken, cooked and shredded
  • 2 (10 3/4 oz) cans condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon curry powder
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Preparation

Preheat oven to 350°F.

 

Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a 11X7 casserole dish that has been prepared with a non stick cooking spray. Top with shredded chicken.

 

In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

 

Pat down evenly and smooth with a spatula. In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.

 

Bake for about 30-45 minutes.

 

Cook's Note: Try topping with cheddar or gruyere cheese.

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