Chicken Divan

AuthorAnita
Rating

With only 10 minutes of prep needed, this classic chicken dish is the perfect weeknight meal. Chicken and broccoli smothered in a rich and deliciously creamy sauce. The bake is covered in strong mature cheddar and breadcrumbs. Once you taste this dish, it'll definitely be going on your list of go-to favourites.

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 295g Can Of Condensed Chicken Soup
 250 ml Full Fat Milk
 100 g Breadcrumbs
 1 tbsp Mayo
 2 Diced Chicken Fillets
 1 Lemon
 130 g Strong Cheddar Cheese
 1 tbsp Curry Powder
 100 g Broccoli Florets
 150 g Long-Grain Rice

1

Preheat the oven to 210c. Bring a medium pot of salted water to the boil on high.

2

Heat 1 tablespoon of olive oil in a large pan. Once hot, add the chicken, season with salt and pepper and cook for 7-8 minutes or until just browned and cooked through.

3

Meanwhile, add the broccoli to the pot of boiling water and cook for 3-4 minutes or until tender. Once done, drain and set aside - keep the pot out as you'll use it later.

4

Quarter the lemon and deseed. Using a large mixing bowl, add the condensed soup, milk, curry powder, mayo and the juice of all the lemon, mix until combined.

5

Add the chicken to a baking dish with the broccoli, then pour the sauce over. Layer the bake with the cheese, then breadcrumbs. Place in the oven and cook for 20-25 minutes, or until browned on top.

6

Meanwhile, using the broccoli pot, bring some salted water to boiling on high. When the bake is 15 minutes from being done, add the rice and cook on medium for 10-12 minutes. Once done, drain and set aside.

7

Divide the bake between 2 plates and serve with the rice on the side. Enjoy!

Ingredients

 1 295g Can Of Condensed Chicken Soup
 250 ml Full Fat Milk
 100 g Breadcrumbs
 1 tbsp Mayo
 2 Diced Chicken Fillets
 1 Lemon
 130 g Strong Cheddar Cheese
 1 tbsp Curry Powder
 100 g Broccoli Florets
 150 g Long-Grain Rice

Directions

1

Preheat the oven to 210c. Bring a medium pot of salted water to the boil on high.

2

Heat 1 tablespoon of olive oil in a large pan. Once hot, add the chicken, season with salt and pepper and cook for 7-8 minutes or until just browned and cooked through.

3

Meanwhile, add the broccoli to the pot of boiling water and cook for 3-4 minutes or until tender. Once done, drain and set aside - keep the pot out as you'll use it later.

4

Quarter the lemon and deseed. Using a large mixing bowl, add the condensed soup, milk, curry powder, mayo and the juice of all the lemon, mix until combined.

5

Add the chicken to a baking dish with the broccoli, then pour the sauce over. Layer the bake with the cheese, then breadcrumbs. Place in the oven and cook for 20-25 minutes, or until browned on top.

6

Meanwhile, using the broccoli pot, bring some salted water to boiling on high. When the bake is 15 minutes from being done, add the rice and cook on medium for 10-12 minutes. Once done, drain and set aside.

7

Divide the bake between 2 plates and serve with the rice on the side. Enjoy!

Chicken Divan

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