This chicken divan recipe differs from others. I have enhanced it! The onions really make this the best chicken divan.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- 6 small green bell peppers (or 3 large), chopped
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 pound ground Italian sausage
- 1 pound ground beef
- salt and ground black pepper to taste
- 1 pinch dried oregano, or to taste
- 1 pinch garlic powder, or to taste
- 2 (14.5 ounce) cans diced tomatoes
- 1 cup cooked white rice
- 1 (6 ounce) can tomato paste
- 2 teaspoons Worcestershire sauce
- 2 (10.75 ounce) cans condensed tomato soup
- ¼ (10.75 ounce) can water
- 2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder.
- Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour mixture into a large baking dish.
- Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole.
- Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 14 g |
| Sodium | 1467 mg |
| Sugars | 13 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe. I make it regularly.
I absolutely loved it! I did add some extra taco seasoning and mixed it with Spanish rice. It was amazing!
This recipe was disappointing. At best it is mediocre. The tomato soup overwhelmed the flavors of the other ingredients. The dish really turned out very soupy and not like a casserole. If I was too make it again, I would reduce the tomato soup by half and double the amount of rice.
These were my substitutions. -6 large peppers -1 tablespoon oregano -3 cups cook rice(important) -14 oz tomato paste -1 and 1/2 worchestershire -substitute a jar of spaghetti sauce Remove the tomato soup and water(yuck) -I used hot Italian sausage but that’s me -I used shredded cheddar to lightly cover the sauce then topped with slices of provalone. 4.8 out of 5 stars
I divided this recipe in half and left out the sausage but it was absolutely amazing!!!!! The kids loved it so much.
pretty easy, used 1 large can crushed tomatoes instead of the soup, looks good so far
This was good but mine turned out more like soup. Not sure what I did wrong. Used cooked barley instead of rice because I lake it better. Replaced the hamburger with turkey and added a few jalapeños for a spicier flavor. Did not set up in the pan. Next time I’ll just leave in the large pot I cooked it in and eat as a thick soup instead of dirtying another pan.
I didn’t want to stuff the peppers so I made this casserole – it is the BEST!!! Tons of meat and flavors are divine. This recipe is a keeper – thanks!
We used ground turkey for burger. We only used 1 can of tomato soup. It was a little dryer. Now it was really good only 2 of us so we reheated it adding more cheese and it was great again!
This was a really good casserole. I changed it slightly based on what I had on hand and how I make my stuffed peppers. I used 1 1/2 lb of ground beef and I added 3 stalks of finely diced celery, 2 diced carrots, and only added one can of diced tomatoes. Instead of the soup and tomato paste, I used about ½ of a 24oz jar of jarred Spaghetti sauce. It came out perfect!
It was good. I think next time I will use progresso tomato and basil soup, you dont need to add water and I think it will give extra flavor.
Out of preference, I used red and orange peppers. I only used one can of tomato soup, and next time I’ll double the rice. Easy to adjust to your liking. Husband loved it!
love the recipe but I added an extra cup of rice and added cheese inside the casserole mixture.
I made this dish foe my 5 boys. They really liked it! I will definitely make this dish again. I made this recipe almost to the recipe. Here is what was different. I didn’t have green peppers so I used 2 large red and yellow peppers. I would add more rice because 1 cup just is t enough. Other that that, it was great.
Delicious recipe! Dumping all Ingredients in a bowl is easier to fix and eat than stuffing pepper. I substituted sausage with sirloin burger and Italian seasoning. Also replaced the soup, paste and water with 2 – 15oz cans diced tomatoes, and 1 15oz can tomato sauce. Topped with Asiago cheese instead of cheddar.
Easy to make, very good. All of my family told me to put a star beside this recipe!
This was so good! We are a family of 8 and 7/8 of us loved it. It makes enough for leftovers too. It is easier than a regular stuffed pepper. We did add more rice but other than that, it’s perfect!
I made it exactly as listed and it was a hit. This is more than enough for eight people. This will be part of our regular rotation now. Thanks for the great recipe.
This quite possibly is my favorite dish I have found on AllRecipes. The only tweak, which I think might be a typo in the directions, is that I use 3 cups of cooked rice, which is, in fact, 1 cup of dry rice. This is now a frequent dish in the rotation.
Loved it. I subbed firm tofu for the meat and added 2 eggs. Otherwise followed the recipe. Really great.
Great recipe and a crowd pleaser! Much easier than stuffed peppers to make. I used V8 on the top instead of tomato soup. Otherwise made the recipe as shown.