Chicken Divan
Recipe: #23421
April 09, 2016
Categories: Casseroles, Broccoli, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, more
"Man is this good! it's by Paula Deen, tweaked slightly by me"
Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (481.8 g)
- Calories 692
- Total Fat - 39.2 g
- Saturated Fat - 16.6 g
- Cholesterol - 398.2 mg
- Sodium - 1242.6 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 3.7 g
- Sugars - 15.6 g
- Protein - 40.4 g
- Calcium - 422.1 mg
- Iron - 5.5 mg
- Vitamin C - 107.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350f.
Step 2
Grease a 11x7 inch baking dish.
Step 3
Place the steamed broccoli florets and shredded chicken into bottom of the baking pan.
Step 4
In a medium bowl, combine the soup, garlic powder, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Step 5
Place the mixture into baking pan dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Step 6
Bake for about 30 to 45 minutes.
Tips
No special items needed.