Fast Chicken Divan with Mayo
TOTAL TIME: Prep: 5 min. Bake: 30 min. + standing
YIELD: 6 servings.
Frozen broccoli and leftover chicken get an easy—but elegant—treatment in this. I dress things up with a saucy blend of cream soup and mayonnaise, then cover it all with a golden, cheesy crumb topping. —Bertille Cooper, California, Maryland
Ingredients
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8 cups frozen broccoli florets or chopped broccoli
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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1 cup mayonnaise
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1 teaspoon lemon juice
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3 cups cubed cooked chicken
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1 cup shredded sharp cheddar cheese
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3/4 cup dry bread crumbs
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3 tablespoons butter, melted
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1 tablespoon sliced pimientos, optional
Directions
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1.
Preheat oven to 325°. In a large saucepan, cook broccoli in boiling water for 1 minute; drain. Set aside.
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2.
In a large bowl, combine soup, mayonnaise and lemon juice; add broccoli and chicken. Gently stir to combine; transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over the top.
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3.
Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand for 10 minutes before serving. If desired, garnish with pimientos.
Nutrition Facts
1 cup: 629 calories, 49g fat (14g saturated fat), 115mg cholesterol, 944mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 28g protein.
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