Chicken Divan Casserole

Ingredients

• 3 cups Prepared Rice, White Or Brown
• 6 cups Cooked Chicken Shredded
• 1-½ cup Grated Cheddar Cheese
• ½ cups Shredded Fresh Parmesan Cheese, Plus Extra To Sprinkle On Top
• 4 cups Fresh Broccoli Florets
• ½ cups Diced Onion
• 3 cloves Minced Garlic
• 8 ounces, weight Sliced Mushrooms
• 1 Tablespoon Butter
• 1 can (10.75 Oz. Size) Cream Of Mushroom Or Cream Of Chicken Soup
• ¼ cups Mayonnaise
• ½ cups Sour Cream
• ½ cups Milk
• Salt And Pepper, to taste
• Curry Powder, To Taste

Preparation Instructions

Preheat oven to 350ºF. Combine shredded cheese in a bowl and set aside.

Steam the fresh chopped broccoli using your preferred method. Set aside.

In a large skillet over medium heat, saute onion, garlic and mushrooms in the butter until soft.

Whisk together soup, mayo, sour cream and milk in a large bowl. Add salt, pepper, curry powder (if using) and ½ cup of the cheese mixture. Add sautéed vegetables. Stir to combine.

Spread ½ cup of the sauce onto the bottom of a 9×13 casserole dish. Add all the cooked rice as the bottom layer. Add the cooked broccoli as the next layer and then layer on the cooked chicken. Cover with sauce. Pat down evenly and smooth with a spatula.

Bake at 350ºF for about 30 minutes. Add remaining cheese and sprinkle on extra Parmesan if desired. Cook for 15 minutes more to brown the top. If you like a really browned top (like I do), put it under the broiler for 2-3 minutes.