Chicken Divan. Photo by Jill Nienhiser for Farm Food Blog.

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.



  • 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
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    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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