This meal is a family favorite. Since conventional chicken divan is prepared separately from the rice and served alongside it, the word “casserole” appears in the dish’s name. This can be made up to a day or two ahead of time, then baked right before serving. Utilize leftover cooked rice and cooked chicken from the grocery shop to make the process easier.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups grated Cheddar cheese
- ½ cup shredded Parmesan cheese, or more to taste
- 4 cups fresh broccoli florets
- 1 tablespoon salted butter
- 1 (8 ounce) package sliced fresh mushrooms
- ½ cup diced onion
- 3 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup sour cream
- ½ cup milk
- ¼ cup mayonnaise
- salt and ground black pepper to taste
- 2 cups cooked rice, or more to taste
- 5 cups shredded cooked chicken, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.
- Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce.
- Spread 1/2 cup of the sauce onto the bottom of a 9×13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula.
- Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.
- You can use cooked brown rice instead of white, cubed cooked chicken instead of shredded, and cream of chicken soup instead of mushroom.
- If you like a really browned top (like I do), put it under the broiler for 2 to 3 minutes after baking for 30 minutes.
Nutrition Facts
| Calories | 497 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 13 g |
| Sodium | 621 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Nice and easy casserole with great flavor! A good way to get picky eaters to like broccoli too!
Very tasty!
Very good! I used riced cauliflower instead of rice. It took me an hour for prep before it went in the oven. I made half the recipe with no problem.