Chicken Casserole
This past weekend I drove from Virginia to Illinois to surprise my brother on his birthday. Long drive but worth the joy! I may have mentioned before that I have 3 siblings and we're spread out from coast to coast and north to south of the USA. When one of us visits home, there are several dishes we always request from mom's kitchen. Puerto Rican Rice is one and also this casserole which is cheesy chicken and broccoli smothered in a creamy sauce. Some recipes just scream comfort food and this is definitely one of them.
The official name (as I learned from the blue and white recipe card) is actually Chicken Divan, but we've always called it chicken casserole. The recipe also came with a set of completely different instructions from mom--I don't use that, I add this and this. Well that's why mom and grandma's food always tastes better, they aren't even following the recipes! Mom always uses poached chicken breasts (about 1.5 pounds before cooking) in this recipe and be sure not to over-cook the broccoli or it will be mushy after baking. Serve with crescent rolls for an American classic.
Chicken Casserole
Chicken Casserole
Ingredients
- 10 oz frozen broccoli blanched and drained
- 2 cups chicken seasoned, cooked and cubed
- 1 can cream of chicken soup
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 cup cheddar cheese shredded
- Cooked rice for serving
Instructions
- Preheat oven to 350°F
- In a 2-quart casserole dish, layer the broccoli and then top with chicken.
- In a separate bowl, combine the chicken soup, mayonnaise and sour cream. Pour over chicken evenly and top with cheese.
- Bake uncovered for about 25 minutes, or until cheese is bubbly.
