Broccoli Chicken Divan

Delicious, served over white rice!

Very bland, even though I seasoned my chicken generously when poaching it. The lack of seasonings in the recipe should have given me a clue.

I changed alot. Sub heavy cream for milk. Fresh chicken and broccoli. Cooked on the stovetop and it came out great. No breadcrumbs either.

This woked so well. I had some left-over chicken and some fresh broccoli. I made my own sauce since we are on a limited salt diet. It was easy and my husband really enjoyed it too.

This is a tried and true recipe. I vary the amounts of broccoli and chicken depending on what’s in the fridge when the inspiration arises! Also have used all kinds of grated cheeses and unseasoned panko crumbs (never have seasoned ones on hand). It’s a sure fire winner!!

This was fast and easy; I used what I had. Micro steamed the broccoli, used condensed broccoli cheese soup, two huge chicken breasts shredded, cheddar and panko. I added lemon pepper and a dash each of garlic powder and dry mustard to the soup mix and baked. Hubs loved it, I loved it. Served with roasted fingerling potatoes. Ahhhhhhh.

I love it. Would eat it every day. No changes. I’m not very inventive.

I made this for the first time and it was very good, I’ll definitely make it again. It’s one of those dishes that you could just keep eating. I had to cook chicken breasts so I used s&p, garlic powder and Italian seasoning on them and pan fried both sides about 4 minutes each until brown, then added a little water and covered it to finish cooking. I followed the recipe without changing anything and it came out perfect and tasty. I put it over a bed of brown rice and loved it. Thank you for this easy and comforting meal!

I have been cooking for over 50 yrs and this is without a doubt the worst recipe I have ever made. I get very annoyed by folks who change a recipe adding and changing ingredients and then pan it. I always follow it for the first time I make it, which I did here. it looked just like the photos but It was dry and boring . Don’t waste you time or good food on this, it’s the worst! It went right in the trash!

So easy and so delicious!!

I used shredded rotisserie chicken and mixed Cream of Chicken and Broccoli Cheese soup. It was so good!

I added a tangy mustard to give it an extra kick

I added onion, garlic, seasoned salt and chicken to the soup mixture. I feel it was a more uniform spread over the broccoli.

I love this recipe as is, or to add things to it each time. I add a chopped sauteed onion to everything as well as ample amounts of chopped garlic. I chose canned chicken. I used cream of mushroom this time, and it worked out great too. I added a bit of cayenne. I added more panko on top and mixed in shredded Parmesan with that. Yum yum yum.

Love the ingredients! Also, thank you for the video – makes life so much easier if I can see how it’s made, as well as getting a list of the ingredients (for purchase or just to check to see if we have it, already). It seems like everyone has to have so much seasoning any more. I prefer less seasoning and more of the natural flavors. We will definitely be doing this one, asap!

I cooked h the chicken in the instant pot so it was rubbery but I cut it up in bite sized pieces so it wasn’t noticeable. I used lots of seasoning. I think it was tasty I like the idea of not precooking the chicken and broccoli.

Added Crumbled Bacon, Panko Bread Crumbs and Topped with a sprinkle of grated Parmesan Reggiano Cheese. Delicious!

I appreciate Terry creating this recipe to catch my attention and use as a starting point for my family’s taste buds. I heated one (of 4) pkgs of Kirkland/Costco frozen broccoli florets, no water added. Drained, placed in pie plate and scattered Kirkland’s no-salt organic herb seasoning on top of florets. Diced organic chicken into small cubes, seasoned with poultry seasoning, sautéed in org. butter/EVOO. Placed across broccoli. Placed organic white cheddar cheese slices across top of hot chicken. Topped with soup/milk mixture seasoned with a nice amount of smoked paprika and minced stems of green onion . Melted 2 T organic butter til water steamed out of it. Stirred in 1/2 cup Panko bread crumbs til toasty brown. Topped dish with crumbs. 450* oven for 18 mins. Bubbly, toasty deliciousness!

I confess I never measure anything unless I’m baking, but I’ve been making this for 40 years so here’s what works for me. There’s no need to precook fresh broccoli or chicken — but you need to season it, lol. Just scatter them in a casserole dish along with shredded (or finely chopped) swiss cheese, toss together, then pour the sauce over the top. I was taught to add a healthy tsp of dijon and the juice of half a lemon to the sauce. After I scrape out the sauce bowl, I microwave a stick of butter in it and stir in about a half package of Pepperidge Farms stuffing mix, then spread this over the casserole. Whole thing takes one bowl and about five minutes to prep. Cover with foil and bake 20 minutes, uncover and bake another 20 or until bubbly.

Loved it with the modifications. Added 1 tsp. Lawry’s salt, 1 tsp. garlic powder, 3/4 tsp. black pepper to the Cream of Chicken Soup and milk mixture. I did not have Cream of Broccoli on hand. I then melted 3 Tbsps. butter and added 2 Tbsps. Panko and 2 Tbsps. Crushed Ritz crackers together. Then spread over the top before baking. Baked at 450 for approximately 15-20 mins.

Absolutely wonderful! Did add a little extra milk. Also sprinkled bread crumbs on top and sprayed a couple shots of olive oil on top (no butter)