Do you have leftover chicken? Or turkey works just as well… tuck this recipe away for right after Thanksgiving. The perfect way to use up some post-Thanksgiving turkey!
When I made this dish recently, I didn’t have leftovers handy. I picked up a rotisserie chicken (a busy mom’s best friend) at the grocery store instead. Easy!
This recipe comes from my own mom, and it’s a keeper. I always “healthy it up” a bit when I make it, but that’s up to you! I usually make it in advance so all I have to do is pop it in the oven when dinnertime rolls around. Hope you like it!
If you like visuals, here’s a picture tutorial below. Even the non-cooks can make this one! :)
Start with the broccoli. I use fresh most of the time, but frozen works, too.
*** Click here for a printer-friendly version of the recipe below.
EASY CREAMY CHICKEN DIVAN
Fresh Broccoli–enough to cover bottom of 9×13 pan (can sub frozen)
cooked chicken, sliced (I usually pull chicken off a rotisserie–easy! This is also a great time to use leftovers. Turkey can be subbed, too, and tastes just as good–perfect for after Thanksgiving!)
1 can cream of chicken soup (I use a healthier option)
1/2 c. whipping cream
1/2 c. mayonnaise (I use light)
2/3 c. parmesan cheese
dash garlic salt
Saltines, crumbled (I use wheat saltines because I always have them… the recipe really calls for Ritz crackers. You could also use corn flakes or anything with a bit of crunch)
Cut broccoli into florets and cover bottom of 9×13 baking dish. Cover with chicken. Mix together soup, whipping cream, mayo, parmesan cheese, garlic salt, and Worcestershire and then spread on top of chicken and broccoli. Sprinkle crumbled crackers on top and then shake some more parmesan cheese all over. (You could also add some melted butter over everything, but I don’t–tastes good without it!)
Bake at 400 for 30 minutes or until edges are golden brown. Enjoy!
I’d love to hear what you think… how do you use leftover chicken or turkey?