Some recipes earn their place at the table because they are fancy, and some earn it because they are faithful. Chicken Divan falls into that second category, the sort of casserole Midwestern cooks tucked into recipe boxes and made for church suppers, new babies, and Sunday company. This three-ingredient oven baked version has that old-fashioned magic my generation always admired: a handful of simple groceries turns into a bubbling, creamy supper that looks like you worked far harder than you did.
Serve this with buttered egg noodles, fluffy white rice, or a slice of warm dinner bread to catch every bit of the sauce. A crisp green salad with a tart vinaigrette helps balance the richness, and if you are feeding company, a dish of sliced tomatoes or a little fruit salad on the side makes the whole meal feel complete without much extra trouble.
Oven Baked 3-Ingredient Chicken Divan
Servings: 6
Ingredients
3 cups cooked chicken, chopped or shredded
4 cups broccoli florets, lightly steamed
2 cans condensed broccoli cheese soup
Directions
1. Heat the oven to 350 degrees Fahrenheit and lightly grease an oval or 9x13-inch baking dish.
2. Spread the steamed broccoli evenly in the bottom of the baking dish, then scatter the cooked chicken over the top.
3. Spoon the condensed broccoli cheese soup over the chicken and broccoli, then spread it gently so the top is well covered.
4. Bake uncovered for 30 to 35 minutes, until hot and bubbly around the edges and lightly golden on top. Let it rest for 5 minutes before serving.
Variations & Tips
Use rotisserie chicken: This is one of the best shortcuts for a busy day. Just pull the meat from a cooked rotisserie chicken and chop it up. You will have supper in the oven in no time, and the seasoned chicken gives the casserole a little extra depth.
Add a crunchy topping: If you do not mind stepping past the strict three-ingredient idea, a handful of buttered breadcrumbs or crushed crackers over the top before baking adds a lovely old-fashioned casserole finish. It browns nicely and gives that creamy filling a little contrast.
Watch the broccoli: Do not overcook the broccoli before it goes into the casserole. A light steam is plenty, since it will continue cooking in the oven. That way it stays green and pleasant instead of turning soft and tired.
Make it ahead: You can assemble the casserole earlier in the day, cover it, and refrigerate it until baking time. If it is going into the oven cold from the refrigerator, add about 10 extra minutes so the center gets piping hot.