There’s a deep sense of nostalgia and comfort in a steaming casserole fresh from the oven. It always brings me back to childhood Sundays spent at my grandma’s house, where the table was overflowing with hearty, home-cooked meals, including her legendary broccoli chicken divan.
Ingredients
- 1 lb fresh broccoli florets
- 1 1/2 cups cooked, cubed chicken
- 1 (10.5 oz) can condensed cream of broccoli soup
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tbsp dried breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat the oven to 450°F. Steam or boil the broccoli for 5 minutes, until crisp-tender. Drain and transfer to a 9-inch pie plate or baking dish.
- Top the broccoli with the cooked chicken.
- In a bowl, mix the condensed soup and milk until smooth, then pour over the chicken and broccoli.
- Sprinkle shredded cheddar cheese over the sauce.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the cheese.
- Bake for 15 minutes, or until the casserole is hot, bubbly, and golden brown on top.
- Let cool for 5 minutes before serving.
Enjoy this comforting dish!
