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What's for Dinner?: Chicken Divan

Easy make ahead casserole with pantry ready items!

Here is an old tried and true recipe and can be made well in advance, frozen and baked the day you want it. It's Chicken Divan with rice, corn and salad and that's What's for Dinner.  

This was a a family staple at Christmas time.  My mom's big holiday was Christmas Eve. Being Italian, she would entertain anywhere from 30-40 people for dinner, buffet style. We had shrimp, octopus (yah, I wouldn't touch that with a ten foot pole), calamari served two ways, shells and homemade meatballs and sauce, sausage, peppers and onions, antipasto salad, glazed ham, Italian bread and Chicken Divan.  My mom did all the cooking and when I was older I would help her out along with my sister and dad. My dad too was a good cook and always got meatball duty!

Chicken Divan is an easy recipe and she loved it because it could feed a large group of people, tasted great and could be made a day or two before. 

What I really like about this casserole is that you can bring it to a potluck dinner, it's quick, easy, pantry ready items, and won't disappoint.

My mom usually doubled this for a crowd.

Chicken Divan

  • 2lbs of Boneless Chicken Breasts cooked and cut up. (I actually put mine in raw and cooked for a longer time)
  • 1 Large Bunch of Fresh Broccoli (can use frozen broccoli as well)
  • 2 Cans of Cream of Chicken Soup condensed, don't dilute it
  • 1 Large Block of Extra Sharp Cheddar Cheese (about 2 Cups)
  • 1/2 Cup Mayonaise
  • 2 tsp Fresh Lemon juice

Topping:

  • 1 Stick of Butter Melted
  • 1 Bag of Pepperidge Farms Stuffing Mix 

Directions:  Combine in a large microwave bowl the soups and the cheddar cheese and stir till cheese is melted. Cook the broccoli separate, drain and add to the melted cheese soup mixture. Add in your Mayonaise, lemon juice,Chicken (cut up into bite size pieces). Combine all. Pour into a  13x9 Pan sprayed with Pam, so it's easy to clean up afterwards.
 

Topping:  1 Stick of melted butter poured over 1 Bag of Pepperidge Farm stuffing mix, combing till stuffing is all coated, place on top of casserole dish. Cover with tin foil.

Bake at 375 COVERED for about 45-55 mins, remove tin foil and let the stuffing topping crisp up for about 5 mins.  Serve with rice, corn and salad. Hope you enjoy!  Go Patriots!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

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Pozerycki Arpino Realty Team February 03, 2012 at 02:47 PM
Sounds wonderful - I'll give it a try and let you know how I did and the family's comments as well. Do you have any crock-pot chicken ideas? Thank you!
Mary Khederian February 06, 2012 at 03:00 AM
Here is a crockpot recipe from a good friend of mine. I've made it a ton of times. 4 Boneless Chicken Breasts 1/2 cup Shredded Cheddar 1 Can Cream Chicken Soup 1 Can Cream Mushroom Soup pinch garlic salt 1 Can Rotelle chile and tomato 1 Small onion chopped Place chicken cut up on bottom, then add soups, cheese, rotelle, onion and spices. Mixt it all together and cook 6-8 hours on love. Serve it over Rice. Hope you like it. Mary
Pozerycki Arpino Realty Team February 07, 2012 at 07:31 PM
Thank you Mary

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