Kittencal's Broccoli Chicken Divan Casserole |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I strongly recommend not to omit the wine and lemon juice as it really brings out the flavor, the complete casserole may be assembled and refrigerated until ready to bake - reduce the fat by using low fat sour cream and mayonnaise (do not use fat free, I suggest not to add in any extra salt Ingredients:
1 small head broccoli, cut into florets then lightly steamed |
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted |
1 cup sour cream |
1 cup mayonnaise (such as hellman's, do not use salad dressing) |
1/3 cup dry white wine |
1 1/2 tablespoons lemon juice |
1 teaspoon garlic powder |
1 teaspoon fresh ground black pepper |
1/4 teaspoon cayenne pepper |
4 cups cooked chopped chicken |
1 3/4 cups shredded cheddar cheese |
1 small onion, chopped |
1 large celery rib, finely diced |
1/3 cup freshly grated parmesan cheese (can use more) |
30 saltine crackers, crushed |
1/4 cup melted butter |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish.
3. Using paper towels pat dry the steamed broccoli florets to remove as much moisture as possible.
4. In a large bowl combine both condensed soups with the next 7 ingredients until smooth and well combined.
5. Mix in the chopped chicken, broccoli florets, cheddar cheese, celery and chopped onion.
6. Transfer to prepared baking dish, then sprinkle with Parmesan cheese.
7. In a small bowl combine the crushed crackers with melted butter, then sprinkle over the top.
8. Bake uncovered in a preheated oven for 35-40 minutes or until hot and bubbly (this will thicken up more after baking).
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