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
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.
Step 4
Combine Cheddar cheese and 1/2 cup Parmesan cheese in a small bowl and set aside.
Step 5
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until soft, 5 to 7 minutes.
Step 6
Whisk together condensed soup, sour cream, milk, and mayonnaise in a large bowl until smooth. Add 1/2 cup Cheddar-Parmesan mixture and season with salt and pepper. Add sautéed vegetables and stir to combine sauce.
Step 7
Spread 1/2 cup cheese-vegetable sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add steamed broccoli as the next layer, then top with a layer of cooked chicken. Cover with remaining cheese-vegetable sauce. Pat down evenly and smooth with a spatula.
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
