Make this casserole Christmas Eve morning and pop into the fridge. While you’re busy all day wrapping and making cookies for Santa dinner will be a breeze.
Divine Chicken Divan Casserole
Prep 10 minutes
Cook 40 minutes
10 ounces steamed broccoli
3 large boneless chicken breasts
1 T olive oil
1 10 ounce can cream of mushroom soup
8 ounces buttom mushrooms, halved
1/2 cup milk
1/2 cup light mayonnaise
1/2 cup light sour cream
2 t. fresh lemon juice
1/2 t. curry powder
1 can sliced water chestnuts
1/2 cup grated sharp cheddar cheese
1/2 cup french fried onions
4 strips bacon chopped
Preheat your oven to 375 degrees. Season your chicken breasts with olive oil and salt and pepper. Bake for 25 minutes.
Meanwhile heat a small skillet over medium heat. Add your chopped bacon and saute until crisp. Remove and allow to drain on a paper towel.
While your chicken cooks, assemble your casserole.
In a 13×9 pan arrange your broccoli on the bottom.
In a large bowl combine soup, milk, mayo, sour cream, mushrooms, lemon juice, curry powder, water chestnuts. Stir to mix well and season with salt and pepper.
Once your chicken has finished cooking remove it from the oven and slice it into thin strips. Arrange the chicken over the broccoli.
Pour the soup mixture over the top of the chicken and broccoli. Top with cheddar cheese and fried onions. Cover with foil and bake on 375 degrees for 30 minutes.
Remove foil and sprinkle with bacon and cook uncovered for an additional 10 minutes. Serve with brown or white rice and enjoy!
This is a fantastic recipe to get the kids involved it. Let them assemble the casserole. Spread out the chicken and broccoli and mix the ingredients to pour on top. They can also top with cheese and onions. The more fun it is to make the more fun it is to eat!