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Per serving
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- 1
Cook the Rice
Cook the rice according to package directions. Set aside when done.
- 2
Make the Sauce
In a small saucepan, whisk together milk and cornstarch until smooth. Add butter, chicken bouillon paste, salt, black pepper, onion powder, garlic powder, and dried parsley. Cook over medium heat, stirring frequently, until the sauce thickens. Remove from heat and stir in the mayonnaise, lemon juice, and curry powder until fully combined.
- 3
Cook the Chicken
Season both sides of the chicken breasts generously with salt and pepper. Cook in a hot skillet over medium-high heat, flipping once, until cooked through and no longer pink in the center, about 6-8 minutes per side depending on thickness. Let the chicken rest for 5 minutes, then chop into bite-size pieces.
- 4
Assemble and Bake
Preheat oven to 350°F. Steam or microwave the broccoli until just tender, then cut into florets. Spoon the cooked rice into a 9x13-inch baking dish. Scatter the broccoli over the rice, then top with the chopped chicken. Pour the creamy sauce evenly over everything. Bake uncovered for 30 minutes, until heated through and the edges are bubbly.
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Chicken Divan Casserole
Created by: HomeCooking
Ingredients
- 2 cup long-grain white rice
- 2 chicken breasts
- 3 cup fresh broccoli
- 2 cup milk
- 1/4 cup cornstarch
- 3 tbsp butter
- 2 tsp chicken bouillon paste
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried parsley
- 1 cup mayonnaise
- 1 tsp curry powder
- 2 tsp lemon juice
Instructions
- Cook the RiceCook the rice according to package directions. Set aside when done.
- Make the SauceIn a small saucepan, whisk together milk and cornstarch until smooth. Add butter, chicken bouillon paste, salt, black pepper, onion powder, garlic powder, and dried parsley. Cook over medium heat, stirring frequently, until the sauce thickens. Remove from heat and stir in the mayonnaise, lemon juice, and curry powder until fully combined.
- Cook the ChickenSeason both sides of the chicken breasts generously with salt and pepper. Cook in a hot skillet over medium-high heat, flipping once, until cooked through and no longer pink in the center, about 6-8 minutes per side depending on thickness. Let the chicken rest for 5 minutes, then chop into bite-size pieces.
- Assemble and BakePreheat oven to 350°F. Steam or microwave the broccoli until just tender, then cut into florets. Spoon the cooked rice into a 9x13-inch baking dish. Scatter the broccoli over the rice, then top with the chopped chicken. Pour the creamy sauce evenly over everything. Bake uncovered for 30 minutes, until heated through and the edges are bubbly.