Chicken Divan

 

 

It was a recipe my Mom made often and we looked forward to it. So creamy and cheesy and out of this world good. A glorious casserole filled with juicy bite-sized chicken, crunchy broccoli florets, a ridiculously creamy sauce, and a crumbly and buttery topping, This is what casserole dreams are made of!  It has become a classic over the years.  

 

Chicken Divan

 

7-8 cups Fresh Broccoli florets, cooked but still with a little bite

4-5 cups Chicken Breast, Cooked and cut into pieces (You can use a rotisserie chicken) 

1 teaspoon Salt 

½ teaspoon pepper 

1 can cream of Mushroom soup

1 can cream of chicken soup

1/2 cup mayonnaise 

2 cups Sharp Cheddar Cheese, Shredded 

1 cup Panko bread crumbs, (I have also used crushed Corn Flakes, or crushed Ritz crackers

 

 

Preheat oven to 350º degrees. Spray the bottom of a 9 x 13 casserole with non-stick spray. Set aside.

 

If using fresh chicken breasts, add some oil to a skillet and fry them until lightly brown on each side.  I like to use chicken tenders because they are far more tender and cook quickly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line a large casserole dish with the cooked broccoli. Lay chicken pieces on top of the broccoli. Sprinkle with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a smaller mixing bowl, mix the two cans of soup with the mayonnaise and spread over the chicken. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the cheese on top. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle Panko over the cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 45 minutes to 1 hour until bubbly and topping is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:

 

Broccoli – Fresh is best but if in a pinch, frozen florets will work, too. Let them come to room temperature and pat them dry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken – Use already-cooked chicken for convenience. I either pan fry, or poach my chicken or use a rotisserie chicken. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Soup – you can use any kind of creamed soup, but I like to combine cream of chicken and cream of mushroom.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shredded Cheddar Cheese – I like to use a sharp cheese 

 

Butter and Breadcrumbs – Together, they’ll create the crisp and crumbly mixture that goes on top.  I like to use panko or cornflakes or Ritz cracker tossed in butter for this recipe.

  

    

 

 

 

 

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Three Ingredient Tortellini Alfredo

 Want a recipe you can make in just a few minutes but tastes like you cooked all day? Want something that is so rich and comforting that you just might make it once a week if not more? Want a recipe that will make you read this again because you can't believe it is made with only 3 ingredients? Not just any three ingredients…but only the best you can find in the grocery store.  I love this brand of Alfredo sauce because it tastes so authentic. I adore Tillamook cheese of all kinds and of course fresh Tortellini is the way to go!  Check out my....

 Three Ingredient Tortellini Alfredo

 1 bag fresh Buitoni Three Cheese Tortellini

1 jar Bertolli Alfredo Sauce

1 bag or block (8 oz) Tillamook Mozzarella Cheese

 

Boil your tortellini in salted water as directed on package.  Drain well and return to the stove with heat on low.

 

 

 

 

 

 

 

 

 

Add the Alfredo sauce and toss until everything is coated well.  

 

Add in the full bag of Mozzarella cheese and stir until cheese has melted completely.

 

 

 

 

 

 

 

 

 

 

Remove from heat and sprinkle with basil or parsley or whatever herb you desire for garnish. 

 

 

 

 

 

 

 

 

 

 So rich and creamy. Serve with some crusty bread and a side salad.

 

I love these ingredients!