Make-Ahead Chicken Divan Casserole
Description
Easy to make ahead and bake before serving, this chicken divan casserole combines leftovers with fresh ingredients for a family-approved, one-dish meal.
Ingredients
•
1 1/2 cups grated Cheddar cheese
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1/2 cup shredded Parmesan cheese, or more to taste
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4 cups fresh broccoli florets
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1 tablespoon salted butter
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1 (8 ounce) package sliced fresh mushrooms
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1/2 cup diced onion
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3 cloves garlic, minced
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1 (10 1/2 ounce) can condensed cream of mushroom soup
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1/2 cup sour cream
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1/2 cup milk
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1/4 cup mayonnaise
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salt and ground black pepper to taste
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2 cups cooked rice, or more to taste
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5 cups shredded cooked chicken, or more to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine Cheddar cheese and 1/2 cup Parmesan cheese in a small bowl and set aside.
3
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
4
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until soft, 5 to 7 minutes.
5
Whisk together condensed soup, sour cream, milk, and mayonnaise in a large bowl until smooth. Add 1/2 cup Cheddar-Parmesan mixture and season with salt and pepper. Add sautéed vegetables and stir to combine sauce.
6
Spread 1/2 cup cheese-vegetable sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add steamed broccoli as the next layer, then top with a layer of cooked chicken. Cover with remaining cheese-vegetable sauce. Pat down evenly and smooth with a spatula.
7
Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.