Well, once we had this baked up, we knew it would be a hit. So instead of keeping it all to ourselves, went over to my daughter’s house (Johnny’s mom) and all shared this. All I could hear were compliments galore. This one is bound to get you compliments as well, and shh, no one knows this was totally made with your leftovers! So easy, so filling and yet totally delicious! There is nothing about this dish that I would want to change, and honestly, I would not mind having it every day for dinner!
Check out what our friends over at Mum’s the Word had to say about this:
“Chicken Divan Casserole is a simple, and tasty weeknight meal! Perfect for leftover Turkey or a Rotisserie chicken and freezer friendly!”
Oh yeah, did I mention you can use up leftover turkey in this, too?! I mean, what an amazing recipe to keep around!
Ingredients
1 (14 ounce) package frozen broccoli florets
2 cups cooked chicken or turkey, diced
2 (10.5 ounce) Swanson cream of chicken soup
1/2 cup McArthur milk
1 cup Hellman’s Mayonnaise
1 teaspoon lemon juice
1/2 cup Ritz crackers, crushed
1/2 cup grated Kraft sharp cheddar cheese
3 Tablespoons Land O’ Lakes butter, melted
Instructions
Preheat oven to 350*F
Place broccoli on the bottom on a 9×9 casserole dish.
Top with diced chicken or turkey.
In a small bowl combine cream of chicken soup, milk, mayonnaise and lemon juice.
Pour over the chicken.
In another bowl combine Ritz crackers, cheddar cheese and melted butter.
Sprinkle on top of soup mix.
Bake uncovered for 35 minutes.
Serve immediately with your favorite side dishes!
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Quick Tip: Swap out the chicken for whatever other protein you may have lying around!
Thanks again to Mum’s The Word for this amazing recipe.
