Chicken Divan

“This recipe is courtesy of MaryQVC, who comes from a proud military family. It’s comforting, delicious, and easy to keep at-the-ready in your freezer. Thanks Mary! “— David Tip: This recipe is perfect for doubling, tripling, or even quadrupling! If you have the space to keep it, make as much as you can, it freezes extremely well.
Photo by David V.
Adapted from qvc.co

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from qvc.co

Ingredients

  • 3

    cups pre-cooked basmati rice

  • 1

    (20-oz) bag frozen broccoli

  • 6

    boneless chicken breasts, cooked and cut into bite-size pieces

  • 8

    oz cremini mushrooms, sliced and sautéed

  • 1

    (10.75- oz) can cream of chicken soup

  • 1

    (10.75-oz) can cream of mushroom soup

  • 1

    cup mayonnaise

  • 1/4

    cup lemon juice

  • 3

    Tbsp curry powder

  • 3/4

    cup cooking sherry

  • 1-1/2

    cups Cheddar cheese, shredded

  • 1

    cup butter-flavored crackers, crushed

  • 3

    Tbsp butter, melted

  • 1

    Tbsp dried parsley

Directions

Preheat the oven to 350°F, and grease a 9” x 13” baking dish. Combine the rice, broccoli, chicken, mushrooms, cream of chicken soup, cream of mushroom soup, mayonnaise, lemon juice, curry powder, and sherry in a large bowl. Place the mixture into the casserole dish. Sprinkle the cheese on top of the chicken and rice mixture. Combine the crushed crackers, parsley and the butter in a small bowl. Sprinkle the crumbs over the cheese and bake in the oven for 1 hour, or until the top is browned and the casserole is bubbly.

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