Divine Casserole Recipes
CHICKEN DIVINE BAKE
Good winter warm-you-up meal of chicken, mushrooms, rice, broccoli, and cheese. Serve with garlic bread and salad. It makes great leftovers, too.
Provided by Patricia Siegner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands.
- Preheat oven to 400 degrees F (200 degrees C).
- Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
- Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
- Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything.
- Bake in preheated oven until slightly browned on top, 35 to 45 minutes.
Nutrition Facts : Calories 639 calories, Carbohydrate 25.2 g, Cholesterol 97.7 mg, Fat 46.3 g, Fiber 2.5 g, Protein 31.5 g, SaturatedFat 14.8 g, Sodium 1111.9 mg, Sugar 4.3 g
CHICKEN DIVINE CASSEROLE
This vintage recipe for Chicken Divine Casserole is a yummy chicken and rice casserole that is made using just one bowl and one baking dish. A great comfort casserole with an easy clean up, this one is freezer friendly too!
Provided by Dolly {Little Home in the Making}
Categories Main Dishes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F and grease a 9X13 glass baking dish.
- Add the Cream of Chicken soup, mayonnaise, lemon juice, chicken broth, and black pepper to a medium sized bowl. Toss well to combine.
- Add the long grain white rice and stir well.
- Then, add in the shredded cheddar cheese, followed by the sliced chicken breasts.
- Pour this mixture into your prepared baking dish.
- Cover tightly with foil and bake for 65-70 minutes, or until the rice is cooked thoroughly.
- Remove the foil and top with the crushed cracker topping.
- Return to the oven and broil for 1-3 minutes, or until the topping is crunchy, but not burned. Make sure to keep a close eye!
Nutrition Facts : Calories 512 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 42 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1/8 of Recipe, Sodium 660 grams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
DAD'S DIVINE CHICKEN DIVAN
Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!
Provided by BecR2400
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 1 1/2-quart baking dish.
- Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
- Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
- Cover with chicken strips.
- Pour soup mixture evenly over chicken and broccoli.
- Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
- Bake until heated through, about 25 minutes.
- Serve over rice.
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