Wednesday, October 15, 2008

Grandma's Chicken-Broccoli Bake

When NanaJane makes this dish, it is called Chicken Divan. Grandma has a variety of homespun names for it. I found it filed under three such names in my recipe box... all the same recipe, and all delicious. This is an all-in-one dinner just perfect for a rainy day.


8 cups cooked rice
(I prefer jasmine rice, but brown rice is also delicious)
8 chicken breasts, cooked and sliced
salt & pepper to taste
seasoned salt to taste
1 1/2 cups sour cream
1 can cream of chicken soup
2 cans cream of mushroom soup
6 tbs. fresh lemon juice (2-3 lemons worth)
1/2 tsp. garlic powder
1 tbs. onion, minced
10 oz. frozen broccoli
(or 2 cups chopped fresh broccoli, blanched)
1 cup shredded cheddar cheese
1 1/2 cups seasoned breadcrumbs

Preheat oven to 350 degrees. In a 9x13 casserole dish, place rice in an even layer. Cover evenly with cooked chicken. Sprinkle with salt, pepper, and seasoned salt. In a separate bowl, mix together the sour cream, soups, lemon juice, garlic, and onion. Spread rice and chicken with half this mixture. Layer the broccoli on top, followed by the remaining half of the soup mixture. Sprinkle cheese over all and top with breadcrumbs. Bake for 30 minutes.


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