Susan'S Chicken Divine
A comforting baked chicken casserole featuring tender chicken, creamy soups, rice, and fresh vegetables, perfect for family dinners and versatile for various preferences.
Ingredients
Instructions
- Skin and debone the cooked chicken breasts.
- Combine cooked rice, cream of chicken soup, and cream of mushroom soup in a bowl. Add the optional mushrooms.
- Spread the rice and soup mixture in a baking dish.
- Arrange steamed broccoli over the rice mixture.
- Dilute the Cheddar cheese soup with 1/2 cup water and pour over the broccoli.
- Bake until heated through and bubbly, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or Greek yogurt to the soup mixture. If you don't have fresh broccoli, frozen can work as well; just ensure it's thawed and drained. You can also substitute the Cheddar cheese soup with a homemade cheese sauce for a fresher taste. This dish is reminiscent of Hot Or Cold Chicken Pie, making it a comforting choice.
Serving Suggestions
Serve this Chicken Divine with a crisp green salad or garlic bread for a complete meal. It pairs beautifully with Everybody'S Favorite Chicken Wings for a hearty feast. For extra flavor, consider sprinkling some grated Parmesan cheese on top before baking or serving with a side of roasted vegetables.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions for a quicker option, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Susan'S Chicken Divine contains roughly 766 calories, with 40g protein, 90g carbohydrates, and 28g fat. It is an excellent source of vitamin C (101% of the Daily Value), protein (80% of the Daily Value), and vitamin D (41% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Using raw chicken will require a different cooking approach. You would need to cook the chicken first, ensuring it reaches an internal temperature of 165°F. You may need to extend the baking time to allow the chicken to cook thoroughly while ensuring the rice mixture is heated through.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use a homemade white sauce or substitute with cream of celery soup. Another option is to blend cooked mushrooms with cream or milk to achieve a similar consistency and flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time. Assemble the ingredients in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure it heats through properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).