Thursday, April 2, 2009

Chicken Divan Casserole

I always keep an eye on the classics. This Chicken Divan Casserole is certainly a classic and certainly should not be ignored. It's a wonderful dish that can be made quickly, inexpensively, and is oh so satisfying. This recipe is courtesy of Emily Butler of Franklin, Tennessee as printed in the March/April 2009 issue of Cooking with Paula Deen

Serves 6-8

1/4 cup butter
1 onion, chopped
3 boneless skinless chicken breasts, cut into bite-size pieces (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups broccoli florets, steamed until crisp-tender and drained well
1 (10 3/4-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup sour cream
1 cup prepared stuffing mix
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray an 11x7-inch baking dish with non-stick cooking spray.

In a large skillet, melt butter over medium-high heat. Add onion, and cook for 5 minutes or until tender. Sprinkle chicken evenly with salt and pepper; add to skillet, and cook for 8-10 minutes, stirring occasionally, or until chicken is cooked through. Place chicken mixture into prepared baking dish. Top evenly with steamed broccoli.

In a medium bowl, combine soups, cheese, and sour cream. Pour mixture evenly over broccoli.

In a small bowl, combine stuffing mix and melted butter; sprinkle evenly over soup mixture. Bake for 30-35 minutes or until hot and bubbly. Serve immediately.

No comments:

Post a Comment