Pan Full of Creamy Goodness

I had extra broccoli and planned on making Broccoli Soup, but it was just too muggy out there today for soup to sound good. So what shall I do with all this broccoli?  Hmmmm... I know! Creamy, cheesy, chicken Divan would sure hit the spot. Add a little Barilla Plus pasta and I am literally purring as I savor this meal! If you like broccoli, chicken and a creamy rich sauce, you'll LOVE this recipe. 

This is my variation of a recipe submitted to the Cok Family Cookbook (our relatives) by Marilyn Cok.

CHICKEN DIVAN

4 -6 Boneless skinless chicken breasts, cubed

3 - 4 cups of broccoli florettes

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

1 cup mayonnaise

 2 -3 cups shredded cheddar cheese

• Cover the bottom of a 9x13 casserole dish with cut up chicken. (you could also substitute thighs if you prefer)
• If using fresh broccoli, steam a few minutes to partially cook. If using frozen broccoli, rinse to thaw first.
• Cover chicken with broccoli.
• Combine creamed soups, mayonnaise and sour cream.
• Spread soup mixture over chicken and broccoli, spreading to cover as much as possible.
• Cover with a generous portion of shredded cheddar or your favorite cheese 

Bake at 375 for about an hour or until chicken is cooked, broccoli is tender and cheeses are bubbly and browned.

Serve over rice or noodles.

This dish re-heats well and is a great option for taking leftovers to work for your lunch.