Chicken Divan
Nicola
ingredients
- 3 whole chicken breasts, halved
- 1 small onion, sliced
- 1 stalk celery, sliced
- 1 carrot, sliced
- 1 bay leaf
- 2 10-ounce packages frozen broccoli cuts or equivalent fresh
- 6 tablespoons Parmesan cheese
- 2 10 3/4 ounce cans condensed cream of chicken soup
- 1 8-ounce carton dairy sour cream
- 1 cup mayonnaise or salad dressing
- 1 cup shredded sharp cheddar cheese (4 ounces)
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
directions
- 1
Cook chicken breasts, onion, celery, carrot, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper in 3 cups water about 40 minutes or until no longer pink. Remove the chicken from the broth and let cool slightly.
- 2
Prepare broccoli, arrange in the bottom of a 3 quart rectangular baking dish. Sprinkle the broccoli with 2 tablespoons of the Parmesan cheese.
- 3
Tear or chop the chicken meat into bite size pieces. Layer the pieces on top of the broccoli. Sprinkle with 2 tablespoons of the Parmesan cheese.
- 4
Preheat the oven to 350°. In a medium bowl, combine undiluted cream of chicken soup, sour cream, mayo, cheddar cheese, lemon juice, and paprika. After blending well, pour soup mixture over the chicken and broccoli. Sprinkle with remaining Parmesan cheese.
- 5
Bake for 30-40 minutes or until the casserole bubbles and is heated through.
notes
Can be made ahead and refrigerated.
Source: Nickie
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