Hey foodie friends! I originally posted this photo during the Adirondack Balloon Festival with some make-ahead meal ideas. I posted the quiche recipe then. Sorry it took me until now to get to the chicken divan!
This version of chicken divan is pretty quick, very easy & a real crowd pleasing dish! I serve it with just a simple salad on the side, but you could serve a rice dish as well.
Chicken Divan Recipe:
- 1 lb. boneless/skinless chicken breast (butterflied or pounded thin)
- 1 bunch of fresh broccoli
- 2 cups shredded cheddar cheese ( I like sharp for this)
- 2 12 oz cans cream of chicken soup
- 12 oz. mayo
- 1 tsp. lemon juice (fresh is best)
- 1 cup (or so) seasoned bread crumbs
- Salt & pepper to taste
Get cookin’:
- Preheat oven to 350
- Chop the broccoli into thin spears & lay into the bottom of a 9 x 12 baking dish
- Blend soup, mayo, lemon, salt & pepper well in a bowl
- Lay the thinly slice or pounded chicken over the broccoli
- Pour the sauce over the top
- Cover with the shredded cheese
- Cover evenly with seasoned bread crumbs
Bake in preheated oven for about an hour. Times may vary. The dish is done when it is bubbling and the top is golden brown.
Tip: Don’t cut right away. Like any casserole it is better when it sits and gets to room temperature. It is a great meal to make ahead and reheat during the week or to serve to company.
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