Paige's College Chicken Divan

"This is a great potluck supper idea. While at college, my niece would visit me and we'd spend the day cooking to stockpile her dorm freezer for the month with 3-5 different recipes. This was her favorite! Instead of using a carrerole dish, we would evenly divide the ingredients among sealable, boilable bags (omitting the stuffing), label and freeze. On busy study nights, she would reheat them in the microwave."
 
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Ready In:
1hr 10mins
Ingredients:
14
Yields:
1 large casserole
Serves:
6
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Spray 9x12x2-inch casserole with non-stick cooking spray.
  • If using fresh broccoli, cut into florets and steam for about 1 minute, drain, OR thaw frozen broccoli and drain well.
  • Place broccoli in prepared dish in single layer.
  • Cut chicken into bite-sized pieces.
  • Spray frying pan with cooking spray.
  • Saute chicken about 3 minutes.
  • Add celery, onion and garlic and cook an additional minute, but do not brown garlic.
  • Place chicken mixture on top of broccoli.
  • Mix soup, mayonnaise, pimentos (optional), seasoned salt, basil, Italian seasoning, and bouillon together and pour over chicken.
  • Sprinkle cheese on top.
  • Sprinkle dry stuffing mix on top of cheese.
  • Cover and bake about 25 minutes or until hot.
  • Uncover and bake an additional 10-15 minutes until the stuffing is lightly browned on top.
  • Let sit 5 minutes before serving.
  • This can be frozen for once-a-month/bulk cooking.

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Reviews

  1. I'm sorry, this simply didn't suit my family's taste. I like the recipe as a concept but I'd have to make some serious adjustments to proportion and spices. I used the two bags of frozen broccoli since this was a once a month cooking meal, and found there to be twice as much broccoli as I wanted. The cream sauce was good, but not enough of it. It's perfect if you only want the chicken to be creamy, but it left the broccoli totally plain. I would double the cream sauce, omit the Italian seasoning and seasoned salt and replace it with roasted muchrooms or green chilis to add more depth of flavor. I carmelized the onion and celery before adding the garlic and didn't use pimentos, though next time I'll try them. The stuffing turned out somewhere between crunchy and soggy. I would toss the stuffing with the cheese or put the cheese on top (for another flavor enhancer, toasty cheese is often a winner) for softer, or toast the stuffing in a skillet seperately for crunchy. I will try this again with the modifications listed above. I'm sorry to give a low review. :(
     
  2. My, this was good! I used 1/2 cup mayo, milk instead of chicken broth, and fresh broccoli. We really enjoyed this! Thanks for a good dinner!
     
  3. Well...All I can say Is yum. This recipe is awfully good, but will make just a few changes next time. I found the herbs and spices to be just a tad overbearing, so I will cut back a little there. The cream sauce is good, though I will double it next time. I did not use the stuffing mix, but instead crushed some Ritz crackers and spread atop the cheese. This is a very nice dish, makes plenty, and creates smiles on every face that tries it.
     
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Tweaks

  1. My, this was good! I used 1/2 cup mayo, milk instead of chicken broth, and fresh broccoli. We really enjoyed this! Thanks for a good dinner!
     

RECIPE SUBMITTED BY

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
 
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