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Chicken Divan
Classic chicken divan casserole is made even better with flavorful rotisserie chicken, two types of soups and a decadent crispy seasoned panko topping!
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
567
kcal
Author:
Karlynn Johnston
Ingredients
4
cups
fresh broccoli florets
chopped into bite sized pieces
4
cups
chopped rotisserie chicken
1
small
white onion
diced
1
clove
garlic
minced
2
tablespoons
butter
one
10 1/2 ounce can
condensed cream of chicken soup
one
10 1/2 ounce can
condensed cream of mushroom soup
1/2
cup
milk
1/2
cup
sour cream
1 1/2
cups
shredded cheddar cheese
salt and pepper to taste
Panko Topping
2
tablespoons
butter
1/2
cup
panko crumbs
1/4
teaspoon
garlic powder
1/2
teaspoon
salt
1/2
teaspoon
dried parsley
Instructions
Preheat your oven to 400 °F. Grease a 9x13 pan and set aside.
Steam the broccoli in the microwave for 4 minutes, until tender crisp. Remove and drain well.
Place the broccoli and chicken into a large bowl.
Melt the butter in a medium sized saucepan. Sauté the onion until soft and translucent. Add in the garlic, sauté until fragrant, around 2 minutes.
Stir in the soups, the milk, the sour cream and 1 cup of the shredded cheese. Season with salt and pepper.
Pour the sauce over the chicken and broccoli and mix well.
Spoon out the mixture into the prepared pan.
Top with the remaining cheese.
Combine the ingredients of the panko topping together completely.
Sprinkle over the top of the casserole in an even layer.
Bake in the preheated oven for 20-25 minutes OR until the mixture is heated and bubbling through. The topping should be brown and crispy.
Remove and let cool for 5 minutes, then serve over rice or pasta.
Nutrition
Calories:
567
kcal
|
Carbohydrates:
11
g
|
Protein:
54
g
|
Fat:
35
g
|
Saturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
213
mg
|
Sodium:
1065
mg
|
Potassium:
306
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1047
IU
|
Vitamin C:
55
mg
|
Calcium:
292
mg
|
Iron:
1
mg