PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVES: 8
This is one of my family’s favourite casseroles. Chicken Divan with broccoli and chicken with creamy sauce topped with melty cheese. I love to serve this over potatoes or steamed rice for an easy and quick meal perfect for everybody!
My mom loves this recipe so much. We call this Chicken Divan, but it is popularly known as chicken broccoli casserole. This is super good even your picky eaters will love every bit of this scrumptious casserole. You can swap the chicken with your leftovers turkey or use rotisserie chicken if you are short on time.
Ingredients
1 tbsp butter melted
6 boneless, skinless chicken breasts (cooked and cut into pieces if desired)
1 c. mayonnaise
20.10 oz. cream of chicken soup 2(10.5 oz. cans)
1 tsp lemon juice
½ tsp curry powder
1½ slices bread
2 bunches of fresh broccoli (can also use frozen)
1 c. shredded cheddar cheese
How to make Mom’s Easy Chicken Broccoli Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In boiling salted water, cook the broccoli until tender. Drain when done.
Step 3: In the bottom of a greased 9 x 13-inch pan, arrange the stalks and top with the cooked chicken breasts.
Step 4: Place the soup, mayonnaise, lemon juice, and curry powder in a medium bowl. Mix well until blended and pour this over the chicken, then sprinkle with grated cheese.
Step 5: Into small pieces, break the bread and toss with the melted butter. Then, sprinkle this on top of the shredded cheese.
Step 6: Place in the preheated oven and bake the casserole for about 25 to 30 minutes or until the cheese has melted and bubbly.
Notes:
You can swap the sliced bread with butter with bread crumbs.
Try adding a few tbsp of milk to the soup mixture to make it gravy and enjoy these oven-baked potatoes as a side dish.
Nutrition Facts:
Calories: 363 kcal · Carbohydrates: 21 g · Protein: 28 g · Fat: 19 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 83 mg · Sodium: 985 mg · Potassium: 864 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 1308 IU · Vitamin C: 137 mg · Calcium: 197 mg · Iron: 3 mg
Ingredients
- 1 tbsp butter melted
- 6 boneless, skinless chicken breasts (cooked and cut into pieces if desired)
- 1 c. mayonnaise
- 20.10 oz. cream of chicken soup 2(10.5 oz. cans)
- 1 tsp lemon juice
- ½ tsp curry powder
- 1½ slices bread
- 2 bunches of fresh broccoli (can also use frozen)
- 1 c. shredded cheddar cheese
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In boiling salted water, cook the broccoli until tender. Drain when done.
Step 3: In the bottom of a greased 9 x 13-inch pan, arrange the stalks and top with the cooked chicken breasts.
Step 4: Place the soup, mayonnaise, lemon juice, and curry powder in a medium bowl. Mix well until blended and pour this over the chicken, then sprinkle with grated cheese.
Step 5: Into small pieces, break the bread and toss with the melted butter. Then, sprinkle this on top of the shredded cheese.
Step 6: Place in the preheated oven and bake the casserole for about 25 to 30 minutes or until the cheese has melted and bubbly.
Notes
You can swap the sliced bread with butter with bread crumbs. Try adding a few tbsp of milk to the soup mixture to make it gravy and enjoy these oven-baked potatoes as a side dish.
