Chicken Divan
Prep 5 min
|
Cook 40 min
|
Ready in 45 min
With ingredients you already have in your kitchen, and such little prep time, this Chicken Divan is comfort food at its finest!
Ingredients
- 4 cups (1 L) chicken broth
- 1½ cups (375 mL) sour cream
- 1 cup (250 mL) mayonnaise
- ½ cup (125 mL) milk
- 1 small lemon, juiced
- 4 garlic cloves, pressed
- ½ tsp (2 mL) paprika
- 1 lb. (450 g) penne pasta
- 1 lb. (450 g) chicken tenders, cut into 1" (2.5-cm) pieces
- 1 lb. (450 g) frozen broccoli florets
- 8 oz. (250 g) ) cheddar cheese, coarsely grated (2 cups/500 mL), divided
- 1 cup (250 mL) panko breadcrumbs
- 2 tsp (30 mL) butter, melted
- 1 tsp (5 mL) Lemon Pepper Rub (see cook’s tip)
Directions
Preheat the oven to 425°F (220°C). Whisk together the broth, sour cream, mayonnaise, milk, lemon juice, garlic, and paprika in a large bowl.
Add the pasta, chicken, broccoli, and 1 cup (250 mL) of the cheese to the Enameled Cast Iron Pan in the order listed. Pour the sour cream mixture over the top. Cover with foil and bake for 25 minutes. Combine the breadcrumbs, butter, and rub; set aside.
Remove the pan from the oven and uncover. Sprinkle the remaining cheese and the breadcrumb mixture over the top. Bake, uncovered, until the pasta is al dente, about 15 minutes. Let it stand for 10 minutes before serving.
Yield:
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 580, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 70 mg, Sodium 660 mg, Carbohydrate 45 g, Fiber 3 g, Sugars 5 g (includes 0 g added sugar), Protein 19 g
Cook's Tips:
This recipe makes great leftovers! Transfer leftovers into a freezer-safe container and freeze for up to 3 months.
If you don’t have Lemon Pepper Rub, try lemon zest and black pepper instead!
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Review Snapshot
by PowerReviews
Ratings Distribution
Most Liked Positive Review
Yummy, One Bowl, One Pan
Will make this again, it was very tasty. The penne pasta needed more time to cook, however the chicken was cook completely. I like this recipe, we were just moving in our house and I had all the basic ingredients on hand. I had not unpacked a rectangle pan, so I used a a round cast iron pot. I a...
Most Liked Negative Review
Too heavy for my liking
I should have read the ingredients first but this was pretty heavy. Between the mayo, milk and sour cream I think it was too much. I'll look for a lighter version because it has so much potential. I think it's a great family casserole if you're not conscientious about calories.
Reviewed by 17 customers
Hearty Meal
Rated 4 out of 5 starsI was nervous about this recipe as it called for uncooked pasta. There wasn't instruction for the chicken tenders, so I cooked up chicken breast and chunked It as couldn't bring myself to add raw chicken. This dish is tasty and great the first night, however reheating it was a bit dry.
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Super Yummy
Rated 5 out of 5 starsI love this dish!! NOTE: I did find that I have to increase the cooking time by 20-25 mins since I was not using the enameled cast iron baker, which would hold heat much better than my glass Pyrex dish.
Cheesy broccoli
Rated 5 out of 5 starsThis has got to be a kid favorite because all the cheese! It reminded me of cheesy broccoli and chicken soup all in one. I used thin cut chicken breast instead of tenders thinking the breaded chicken would just make it richer and it came out great—it did take much longer to cook. I used the meat thermometer to make sure the chicken got to 165F inside and it was delish!
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A favorite here
Rated 5 out of 5 starsThis is a family favorite here. My picky kids actually love it.
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Crowd Favourite
Rated 5 out of 5 starsEasy to follow instructions, lots of flavour. Made this for company and all enjoyed. I added chopped onion and salt.
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Simple and delicious
Rated 5 out of 5 starsI love this dish and my family does, too. I always use a different shape of pasta and it turns out great. Make sure you put the ingredients in the pan in the order listed and it will be perfect.
Chicken still RAW!
Rated 3 out of 5 starsUnhappy. If a recipe is given, the cook times should be accurate !!!! I recovered and put it back in the 425 oven for another 20 minutes. Won't take that chance again. Plan to use cooked chicken next time, the sauce flavor is great.
Too heavy for my liking
Rated 3 out of 5 starsI should have read the ingredients first but this was pretty heavy. Between the mayo, milk and sour cream I think it was too much. I'll look for a lighter version because it has so much potential. I think it's a great family casserole if you're not conscientious about calories.
Too much liquid
Rated 1 out of 5 starsFollowed this to a t, and there is SO much liquid. I also am not a fan of the "boiled" chicken texture. Will not make again.
Yummy, One Bowl, One Pan
Rated 5 out of 5 starsWill make this again, it was very tasty. The penne pasta needed more time to cook, however the chicken was cook completely. I like this recipe, we were just moving in our house and I had all the basic ingredients on hand. I had not unpacked a rectangle pan, so I used a a round cast iron pot. I also used light mayo, light sour cream, and reduced sodium chicken broth. Thank you Kristy Staker for the inspiration video.
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