Once upon a time I had a similar recipe, bit it must have flown the coup with the chicken…LOL. Pinterest to the rescue again! I think you will enjoy it in its simplicity. I served this with some fresh asparagus which I cooked in the same water as the broccoli, I just kept it simmering after I removed the broccoli.
Broccoli Chicken Divan
- 1 pound chopped fresh broccoli
- 1 1/2 cups cubed, cooked chicken meat ( I used leftover supermarket roasted chicken!!!)
- 1 (10.75 ounce) can condensed cream of broccoli soup ( substituted Cream of Mushroom)
- 1/3 cup milk ( I used evaporated milk for more creaminess)
- 1/2 cup shredded Cheddar cheese
- 1 tablespoon butter, melted
- 2 tablespoons dried bread crumbs
- Preheat oven to 450 degrees F (230 degrees C).
- Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
- Place the cooked broccoli in a 9 inch greased pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
- Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
3 thoughts on “Broccoli Chicken Divan”
Reg, I love getting your recipes and have tried some of them. The problem here in Prague is that we cannot get the canned soups. Do you have a suggestion for a substitute.
Do you get any Knorr creamed soups in packages. You can just use one of theirs and add the milk or cream. You can also make a creamed soup from scratch.
Try cutting this recipe below in half…
8 ounces fresh mushrooms
• 2 tablespoons onions, chopped
• 1 -2 garlic clove, minced
• 2 tablespoons butter
• 2 -3 tablespoons flour (separated)
• 2 cups chicken broth
• 1 cup light cream or 1 cup evaporated milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon nutmeg
1. Cut the mushrooms into slices.
2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
3. Blend in 2 T. flour and stir.
4. Add in the chicken broth and heat until slightly thickened while stirring frequently.
5. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
6. Serve and enjoy!
Reg, I entered a comment, but decided to write you directly. I love getting your recipes here in Prague and try many of them. The problem is that we cannot get canned soups here and many of your recipes do call for canned soups. Do you have a suggestion for a substitute. Hope all is going well for you guys. It would be great to see you again. Marshall
On Fri, Feb 24, 2017 at 8:00 PM, Buen provecho…desde Progreso! wrote:
> reg45 posted: “Once upon a time I had a similar recipe, bit it must have > flown the coup with the chicken…LOL. Pinterest to the rescue again! I > think you will enjoy it in its simplicity. I served this with some fresh > asparagus which I cooked in the same water as the br” >