Chicken Divan
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 322
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 41
- Sodium
- 446
- Total: 1 hr 20 min
- Active: 30 min
Ingredients
2 tablespoons plus 1/2 teaspoon olive oil, plus more for greasing or nonstick cooking spray
4 large or 6 small skinless, boneless chicken breasts (about 3 pounds total), thawed if frozen and patted dry
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, plus 3 more tablespoons melted
8 ounces cremini mushrooms, stemmed and diced
One 20-ounce bag frozen broccoli florets, thawed, drained and chopped into bite-size pieces
Two 10.75-ounce cans cream of chicken soup
1 cup mayonnaise
3/4 cup cooking sherry
1/4 cup lemon juice
3 tablespoons curry powder
1 1/2 cups shredded Cheddar
1 cup graham cracker crumbs
1 tablespoon dried parsley
3 cups your favorite cooked rice, for serving
Directions
- Preheat the oven to 375 degrees F. Using a little olive oil or cooking spray, coat a 9-by-13-inch baking dish for easy release after baking.
- Heat the 2 tablespoons olive oil in a large skillet (at least 12 inches in diameter, with a lid) over medium-high heat. Season both sides of each breast with salt and pepper. Once the oil shimmers, place the chicken breasts into the hot skillet all tucked in next to each other (like socks in a drawer!). Brown the first side for about 6 minutes. Flip each chicken breast to the other side for additional browning, another 6 minutes. Add the 1 tablespoon butter to the skillet, pop on the lid and turn the heat down to medium low. Leave it alone for 3 minutes. Make sure the internal temperature of each chicken breast is 165 degrees F, then remove to a plate and let them rest for a minimum of 5 minutes. Set aside.
- Heat the remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Cook the mushrooms, stirring continuously, until they are a light brown, 3 to 5 minutes. Remove to a plate and set aside.
- Cut the chicken into bite-size pieces and transfer to a large bowl (at least 6 quarts in size). Add the mushrooms, broccoli, both cans of soup, mayonnaise, sherry, lemon juice and curry powder. Mix together thoroughly, then transfer to your prepared baking dish. Evenly sprinkle the cheese on top and set aside.
- Combine the graham crackers with the parsley and melted butter in a small bowl. Sprinkle the crumbs evenly over the cheese.
- Place the casserole on a sheet pan and bake in the oven until the top is browned and the casserole is bubbly, 35 to 40 minutes. Serve over your favorite cooked rice.
Cook’s Note
This recipe is perfect for doubling, tripling or even quadrupling! If you have the space to keep it, make as much as you can, it freezes extremely well.