Divan Chicken Broccoli
Ingredients:
3 cups cooked, shredded chicken (rotisserie chicken works well)
2 cups fresh broccoli florets (steamed or blanched)
1 cup mayonnaise
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted butter
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Sauce:
In a large bowl, combine the mayonnaise, sour cream, cream of chicken soup, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Stir in the shredded cheddar and mozzarella cheeses.
Combine Chicken and Broccoli:
In a large baking dish (about 9×13 inches), spread the cooked chicken evenly.
Place the broccoli florets on top of the chicken.
Add the Sauce:
Pour the sauce mixture over the chicken and broccoli, spreading it evenly.
Prepare the Topping:
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and melted butter.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the topping is golden brown and the casserole is hot and bubbly.
Serve:
Let the casserole sit for a few minutes before serving to allow it to set slightly.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
Prep Time: 20 minutes | Cook Time: 40-45 minutes | Total Time: 1 hour 5 minutes
Kcal: Approximately 400 kcal per serving | Servings:6