It's a quick, delicious casserole that was served at our house on a regular basis when I was growing up. I make mine just a bit differently than Mama did, but the basics are the same... and so is the comforting satisfaction that this old fashioned casserole provides.
I just call mine "Chicken Diva" to distinguish it from Mama's version. Oh, and because of me being a Diva and all... ;~)
Mary's Chicken Diva
- 3 Cups Cooked Chicken, cut or torn into bite-sized pieces
- 2 Medium Heads Broccoli Florets and Stems, steamed
- 1 10.5oz Can Cream of Mushroom Soup
- 1 10.5oz Can Cream of Chicken Soup
- 1 10.5oz Can Cheddar Cheese Soup
- 1/2 Cup Mayonaise
- 8oz Sour Cream
- 2 Tsp Dijon Mustard
- 1 Tsp Dried Thyme
- 2 Tbls Yellow Onion, grated (with juices)
- Salt and Black Pepper, to taste
- 3 Cups Cheddar Cheese, shredded
Pre-heat oven to 350 degrees F
Layer the Chicken and Broccoli in a lightly greased baking dish. Mix the next 10 ingredients and 2 Cups of the Cheddar Cheese together in a large bowl. This mixture will be very thick - Resist the urge to thin it out with any liquid.
Spread the mixture over the Chicken and Broccoli as evenly as you can. Sprinkle the remaining 1 Cup of Cheddar Cheese over the top.
Bake uncovered in 350 degree oven for 35-40 minutes, or until hot and bubbly.
I serve mine with steamed Jasmati Rice and a Green Salad, but you can serve it with Egg Noodles, Potatoes or thick slices of Grilled/Toasted Bread, with or without another vegetable on the side. It's also just as good on it's own if you're cutting back on carbs.
In a pinch, I'll use a Rotisserie Chicken from the grocery store. It also freezes beautifully, either prior to or after cooking! (just don't add the extra cheese to the top if you're freezing it prior to cooking it)
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