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June 9, 2010


This delish dish was published in our family cookbook, and it has since become MY family favorite.
In fact I think my family have this at least once a month!
Kudos to my cousins, CarolLee and Holly, who both submitted this recipe for publication.
(I use shortcuts in this recipe, and it makes the prep unbelievably quick)

Chicken Broccoli Divan

4 chicken breasts, cooked and cubed
2-3 c. broccoli, steamed and chopped
2 (10 3/4 oz.) cans condensed cream of chicken soup
1 c. milk
1 c. mayonnaise
2 c. cheddar cheese, shredded
2 tsp. lemon juice
1 c. cornflake crumbs (optional)

Preheat oven to 375 degree's.
Spray a 9x13 baking dish with non-stick spray.
In a medium sauce pan combine the soup, milk, mayo, 
and lemon juice. Stir until smooth.
Heat on medium until bubbly, add shredded cheese and stir until cheese is melted and well combined.
Place prepared broccoli in bottom of baking dish, spreading out.
Place cubed chicken over broccoli.
Pour sauce evenly over the top, then sprinkle with crumbs.
Cover loosely with foil.
Bake 35-40 minutes until hot and bubbly.
Serve and enjoy!!

Now for the short cuts I love to use:
Purchase a rotisserie chicken, remove the skin, and shred the meat.  Use 1/2 of the chicken for this recipe, and freeze the remaining chicken for use another time.
Use a 12-16 oz. bag of frozen broccoli, no need to thaw! 
(if using the frozen broccoli you may want to increase the baking time by 5 minutes)

I use healthy request soup and Olive Oil Mayo to help cut back on the fat.
We sprinkle the top of the casserole with more shredded cheese instead of the crumbs...
We also love to have this over steamed rice or curly egg noodles.
Add some fresh fruit and it's a complete meal!

1 comment:

Endy Daniel said...

Oh my! U must be an expert! I think i will only find this here at expensive
Wish i were livin near u so i could taste ur cooks :p