Chicken Divan
Total Time: 2 hoursYield: 8 Servings
Source: Connie Chandra
Category: Poultry
Ingredients
4 whole Chicken Breast Halves (cubed)8 ounces Button Mushrooms (sliced)
10 3⁄4 ounces Cream of Chicken
10 3⁄4 ounces Cream of Mushroom
1 1⁄2 pound Broccoli Florets
1 1⁄2 cup Cheddar Cheese (shredded)
2 whole Bread Slices
1 whole Onion (chopped)
4 cloves Garlic (minced)
2⁄3 cups Milk
2 tablespoons Olive Oil
1⁄4 teaspoon Salt
1 teaspoon Garlic Powder
1⁄4 teaspoon Ground Black Pepper
2 tablespoons Flour
2 tablespoons Butter (melted)
1⁄4 cup White Wine
Directions
- Preheat oven at 350 degrees. Spray a 9x13 baking dish with nonstick spray. Set aside.
- Heat a large skillet on medium heat. Place chicken, salt, garlic powder, pepper, and flour in a large bowl and mix well. Pour 1 tablespoon olive oil into heated pan and pour chicken into pan. Saute for 15 minutes or until chicken pieces are no longer pink. Pour chicken into baking dish.
- Pour another tablespoon olive oil into pan add onions and garlic. Cook for 3 minutes until slightly softened. Add mushrooms then season with salt and pepper and cook for another 5 minutes.
- Add broccoli and wine into pan and cook for 5 more minutes stirring constantly until liquid has evaporated then pour on top of chicken.
- In a medium bowl add cream of chicken, cream of mushroom and milk and mix until smooth. Pour over casserole.
- Sprinkle cheddar cheese over casserole.
- Toast bread slices and place in food processor. Process until there are coarse crumbs. Mix crumbs with melted butter and sprinkle on top of casserole.
- Bake casserole for 45 minutes until topping is golden brown. Let sit for 20 minutes and serve with plain pasta.