Quick and Easy Chicken Divan Recipe - Allrecipes.com
Quick and Easy Chicken Divan Recipe
  • READY IN ABOUT hrs

Quick and Easy Chicken Divan

Recipe by  

"This is a delicious, quick, and easy recipe for any night of the week!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Put frozen broccoli in a microwave-safe bowl; cook in microwave until hot, about 4 minutes. Transfer broccoli to a 9x13-inch baking dish.
  2. Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the middle, 5 to 7 minutes. Top broccoli with chicken pieces evenly.
  3. Stir chicken soup, mayonnaise, sherry, and lemon juice together in a bowl until smooth; pour over the chicken and broccoli.
  4. Bake in preheated oven for 30 minutes.
  5. Mix bread crumbs, Cheddar cheese, and melted butter together in a small bowl; sprinkle evenly over the dish.
  6. Continue baking until the topping is browned, about 10 minutes. Serve over rice.
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Reviews More Reviews

Oct 07, 2014

First off, this recipe is missing a critical component. Oven temperature. I decided to bake at 325 degrees F. I'm not sure if that's what the author intended. In retrospect, that may have been too high of an oven for the amount of time this entire dish is supposed to bake. Next time, if I left the temp as I did, I would not cook the broccoli first and only slightly brown the chicken, before adding it to the baking dish. The broccoli was mushy, which I don't care for veggies cooked this well. But overall, the recipe was easy and tasty and I really think it has a lot of potential.

 
May 28, 2014

I used fresh steamed broccoli in place of frozen and I also added a teaspoon of curry powder. I came out very good. My husband really liked it and it seemed to taste even better warmed up the next day as leftovers.

 
Sep 23, 2014

This is a classic Chicken Divan. I made a few changes. No sherry, used 1 can of cream of mushroom and 1 can of cream of chic. Used tenderloins and cut them up into bit sized pieces. I also added 1/2 cup of pecorino romano to the chic soup mix. Instead of rice, I used pasta that I cooked in chic broth. Really delicious!

 

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Nutrition

  • Calories
  • 799 kcal
  • 40%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 51.7 g
  • 80%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 1243 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Sarah
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