This recipe is one of my all-time favorites! It is from Paula Deen’s cookbook “Paula Deen & Friends: Living it Up Southern Style”. As always on this blog, feel free to tweak the recipe as your unique taste buds see fit! For example, I like to add a little extra cheese when I’m making this.
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
My Recipe Edits:
Instead of buying chicken breasts, cooking them, and then shredding them myself, I usually buy one large or two small already cooked rotisserie chickens from the local grocery store! (None of those fancy, schmancy ones with over-the-top flavors, though!) I take only the white meat from these chickens, and I love the flavor it adds!
I like to use Ritz Crackers instead of bread crumbs! I suggest breaking the crackers up while they are still inside the sleeve seen below to avoid a big mess! (Be careful the top doesn’t explode while you are doing this!)
My final recipe edit is the addition of white rice! I like to eat Chicken Divan over a bed of simple, white rice. It’s easy to make:
- Boil water (two cups of water for each cup of rice)
- Throw the rice in after it boils and stir once
- Cover and bring back to a boil
- Once boiling, turn the stove down to simmer and cook for 20 min (or until all the water is absorbed!)
- Preheat oven to 350 degrees F.
- Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
- In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
- Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
- Bake for about 30 to 45 minutes. – Enjoy!