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Since we just celebrated National Rotisserie Chicken Day, I wanted to find a recipe that could be easily made with a rotisserie chicken!

The recipe we’re sharing is an absolute favorite in our household and is so simple that you can always jazz it up with additions of your own. You don’t have to use a rotisserie chicken, chicken breasts will work just as good, but it’s definitely easier when you don’t have to cook chicken yourself, especially if you’re in a rush to make dinner. Chicken Divan is a great comfort food that your whole family will love!

Chicken Divan

Ingredients:
  • 1.5 – 2 lbs shredded rotisserie chicken
  • 1 package frozen broccoli spears
  • 1 can cream of mushroom soup
  • 1 cup mayo (1/2 cup is fine too for a lighter version)
  • shredded cheddar cheese
  • Panko
  • Salt and pepper to taste
Directions:

Preheat your oven to 350 degrees. Put the broccoli in the microwave to defrost. Season the shredded chicken if needed and mix with the broccoli. Pour chicken broccoli mixture into a 9 x 13 pan and set aside. In a bowl, mix together the can of cream of mushroom soup and the mayonnaise. Spread the cream of mushroom/mayo mixture evenly over the chicken and broccoli. Sprinkle cheese over the mayo mixture to cover, then sprinkle the panko onto the cheese. Bake for 30-45 minutes or until cheese is melted and panko starts to crust. If you find that the cheese has melted and the casserole is ready, but the panko hasn’t crusted yet, turn your oven to broil and let the panko brown. Keep a watchful eye on it so it doesn’t burn. Enjoy!

You’ll notice in the picture above that they look like mini cupcakes, and that’s because it can also be made in cupcake tins for an easy to grab version. I recently made this for a potluck at the office and found it easier to make them in smaller portions instead of a large casserole. It’s made the same way, except done in each individual cupcake tin. The instructions above remain exactly the same, except for the 9 x 13 pan. When making them in these individual portions, you’ll want to pack down the chicken and broccoli mixture once filled to help it keep it’s shape after it’s done in the oven. These are a perfect grab and go option, especially for your keiki!

If you choose to use uncooked chicken breast instead of already cooked chicken, the only difference is you’ll need to cube the raw chicken and cook it in a pan prior to moving to a casserole dish. Be sure to season the chicken when cooking. When the chicken is just about done, add the frozen broccoli into the pan and let that cook with the chicken until it defrosts and starts to soften. By this time the chicken should be cooked through. Transfer this mixture to a 9 x 13 pan and continue with the directions as indicated above.

With minimal ingredients and minimal prep work, this recipe is easy on your wallet and doesn’t keep you in the kitchen for hours. Go ahead and try out the recipe, and let us know what you think in the comments below! If you put your own spin on it, we want to hear about that too!

 

Related Links:

Simple Eats – Chocolate Chip Cookies

Simple Eats – Grilled Cheese Sandwich

Simple Eats – Spinach Parmesan Pasta

 

 

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