Make-Ahead Chicken Divan Casserole

Make-Ahead Chicken Divan Casserole My entire family loves this dish. The word “casserole” is in the name since traditional chicken divan is made separate from the rice and served alongside it. This can be prepared a day or two in advance and baked before serving. Simplify the process by using leftover cooked rice and a store-bought cooked chicken.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 55 mins

    TOTAL : 1 hr 15 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.

  • Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.

  • Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce.

  • Spread 1/2 cup of the sauce onto the bottom of a 9×13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula.

  • Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.

Per Serving: 497 calories; protein 37.3g; carbohydrates 21g; fat 29.2g; cholesterol 110.4mg; sodium 620.8mg. You can use cooked brown rice instead of white, cubed cooked chicken instead of shredded, and cream of chicken soup instead of mushroom.