Chicken Divan is also known as chicken and broccoli casserole, but we just call it yummy at our house. You can bake it in the oven, make it on the stove top, or cook it in the crockpot. I’ll give you all three cooking directions.
My family loves it!
The original recipe calls for rice or noodles, but I use Quinoa.
Chicken Divan
Ingredients:
- 2 large boneless, skinless chicken breasts, cut into bite sized pieces
- 1 small onion, chopped
- 1 tsp butter
- 4 cups of broccoli (Fresh or frozen, your choice)
- 2 cups white sauce, or 1 can Progresso Recipe starters (I prefer the roasted garlic, but the mushroom is good too)
- 3 cups cheese, divided (I like cheddar, but gruyere or swiss is good too)
- 1 cup quinoa, rinsed or toasted (You can substitute in 1 cup uncooked white rice instead)
- 2 cups chicken broth or water
- 1 tsp. garlic powder
- salt and pepper to taste
Directions:
Crockpot
- Saute onions in butter on the stove until softened and clear. About 5 minutes.
- Place all ingredients except 1/2 c cheese, all water, and quinoa in crockpot and cook on low for 6-8 hours. add quinoa and water/broth, turn on crockpot to high for 1-2 hours, or until quinoa is cooked. Top with cheese and serve.
Stovetop:
- Saute onions in butter on the stove until softened and clear. About 5 minutes.
- Add chicken and continue to cook until chicken is no longer pink.
- Add remaining ingredients except 1/2 c cheese, and cook covered on medium/low for 15-25 minutes or until most of the liquid has been absorbed by the quinoa. Top with cheese and serve.
Oven:
- Saute onions in butter on the stove until softened and clear. About 5 minutes.
- Add chicken and continue to cook until chicken is no longer pink. Remove from heat.
- Mix in remaining ingredients except 1/2 c cheese, and pour into a greased casserole dish. Bake at 350 degrees for 30-45 minutes or until most of the liquid has been absorbed by the quinoa. Top with cheese about 10 minutes before it’s ready, and continue to bake.
Serves 6-8.
Never made white sauce? Here is a pretty basic recipe.
You can also substitute in 4 cups Winter Blend (1/2 cauliflower, 1/2 Broccoli), or another veggie that you prefer.
Aunt Linda’s Mess, this recipe has been in my family for at least 50 years. When I was a kid we ate it at least once a month. My mother was born on her Aunt Linda’s birthday. Aunt Linda and her husband live in Minnesota, where the majority of my mother’s family still lives today. This dinner is what is referred to in the midwest as a “hotdish” and is frequently prepared in an 
I made this soup tonight and it was sooo good. This would be great for meatless Monday (if you do that at your house), or save this recipe for Lent (if you give up meat for Lent). I served it Mexican Cesar Salad.
Hewes Family Fun 