Easy Chicken Divan

This post contains affiliate links.

I have set aside one day a week to make a casserole because it’s quick, easy, will feed me for two days running, and freeze for consumption at some point in the future. This is another star-together meal that is delicious, and a crowd-pleaser. Even kids, who don’t like broccoli, will consume it this way if it’s chopped finely enough, and drenched in cheese. The original recipe calls for fresh broccoli that is parboiled, drained, and chopped, but who has the time? I had a bag of frozen broccoli florets in the freezer, so I thawed and drained them. Use what you like, you can even consider using frozen chopped spinach if you prefer. Quick, easy, delicious.

Easy Chicken Divan

1 lb. chopped fresh broccoli

1 c. sliced fresh mushrooms

1 ½ c. cubed, cooked chicken

1 10.75-oz. can Cream of Broccoli Soup;

1/3 c. milk

1 c. shredded cheddar cheese

¼ c. Italian breadcrumbs

1 T. butter

 

Preheat oven to 450°F. Spray a 9-inch pie plate or 1½-qt. casserole dish with PAM; set aside.

If using fresh broccoli, place it in a saucepan with enough water to cover. Bring to a boil and cook for 5 minutes, drain and chop.

Place broccoli into the bottom of your pie plate or casserole dish. Scatter mushrooms and chicken on top. In a medium bowl, whisk together soup and milk; pour mixture over chicken, Sprinkle with cheddar cheese. Sprinkle breadcrumbs over all and dot with butter.

Bake for 15 minutes until bubbly and lightly browned.