I’ve always liked Chicken Divan and other casseroles that are so warm, filling, and comforting in cooler weather. It is an excellent dish to prepare in a disposable pan and take to a friend in need, or to put in the freezer to pull out during extra busy times so you can still put a homemade nourishing meal on the table.
- 2 cups cooked rice (preferably organic). I like a mix of brown and wild rice, which I cook in chicken stock with a little butter and Celtic sea salt.
- 6 cups cooked chicken (preferably pastured), chopped or shredded (you can roast a whole chicken and pull the meat off the bones, or use boneless breasts and or thighs, broiling or sautéing them until cooked through)
- 2 heads of broccoli (preferably organic), stemmed, chopped, and lightly steamed to fork tender (can substitute 2 packages of chopped frozen broccoli, lightly steamed and drained)
- 2 cans of an organic brand of cream of mushroom soup with no MSG, or better yet, about 3 cups homemade (see Homemade Substitute for Condensed Cream Soup recipe here—you can use this in lots of casserole recipes)
- 1 cup mayonnaise (preferably made with healthy oils)
- 1 cup sour cream (preferably pastured)
- 1 tablespoon fresh lemon juice (preferably organic)
- 1/2 cup white wine
- 2 teaspoons curry powder (preferably non-irradiated)
- Celtic sea salt and freshly ground black pepper (preferably non-irradiated) to taste
- 1 cup shredded Cheddar cheese (preferably pastured)
- 1/2 cup shredded Parmesan cheese (preferably pastured)
- 1/2 cup bread crumbs
- 2 tablespoons butter (preferably pastured), melted
- If baking now (vs. freezing for later), preheat oven to 350 degrees Fahrenheit.
- Grease a 9×13 inch pan or glass casserole dish.
- Mix the soup, mayonnaise, sour cream, lemon juice, white wine, curry powder, and salt and pepper with a whisk or fork, then stir in the Cheddar cheese and set aside.
- Spread rice in bottom of pan, followed by broccoli and chicken. Pour the soup mixture over all, then sprinkle with Parmesan cheese. Mix the bread crumbs and melted butter and sprinkle over the top of the casserole.
- At this point you can wrap the casserole well and freeze for later use. You don’t have to thaw it before baking unless you want to/have time. It will bake faster thawed, but it will bake just fine from frozen—just takes a little longer.
- Bake at 350 for about 30-45 minutes (if fresh or thawed), or until hot and bubbly. If you are baking it from frozen, it will probably take a little more than an hour.
- Broil the top for a few minutes at the end, if you like, for an extra brown and crusty top (watch carefully so it doesn’t burn).
THANKS: As I often do, I borrowed and combined from various other recipes I found, but most notably these two deliciousnesses:
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