Easy to make ahead and bake before serving, this chicken divan casserole combines leftovers with fresh ingredients for a family-approved, one-dish meal.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
497 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.
Step 4
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.
Step 5
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.
Step 6
Spread 1/2 cup of the sauce onto the bottom of a 9x13-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.
Step 7
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.
Ingredients
3 cloves garlic, minced
salt and ground black pepper to taste
4 cups fresh broccoli florets
1 (8 ounce) package sliced fresh mushrooms
1 (10.5 ounce) can condensed cream of mushroom soup
1 tablespoon salted butter
2 cups cooked rice, or more to taste
5 cups shredded cooked chicken, or more to taste
0.5 cup milk
0.5 cup sour cream
0.25 cup mayonnaise
0.5 cup diced onion
0.5 cup shredded Parmesan cheese, or more to taste
