I love pretty much every recipe on the planet that includes diced chicken breast and doesn’t include saffron or curry. It’s just the way life is here. Throw diced chicken in with nearly any vegetable and concoct a collection of sauces, wines or liquids to bake it in and we’re good to go. Throw cheese in the mix and I’ll love you just a little bit more.
So a few weeks back when I had some excellent leftover chicken on hand, I diced it up and decided to play around and create a new casserole. With hints of chicken divan behind it, this is a great one for using up freezer and pantry supplies.
Chicken Divergence Casserole
- 4 cups diced, cooked chicken
- 2 cans light cream of mushroom soup
- 1 cup light sour cream
- 1 cup Fage 0% greek yogurt
- 10 oz frozen chopped spinach
- 10-12 oz frozen broccoli
- 1 T lemon juice
- 1/2 cup white wine (or chicken broth)
- 3/4 cup shredded cheddar cheese
- 1 cup fresh bread crumbs
- 1/2 cup grated Romano or Parmesan
- 1T melted butter (or bottled spray butter)
Preheat oven to 350. Mix bread crumbs, cheese and melted butter in bowl. Set aside. Mix all other ingredients together and spread into a 9×13 casserole. Sprinkle bread crumb mixture on top. (If using spray butter, generously spray the crumbs after sprinkling them on top.) Bake for 35-40 minutes until bubbly.
For a first time shot at simply making stuff up, this turned out very good. It was even better the next day as leftovers. The next time I make it, I’ll likely reduce or eliminate the wine/broth. It was a little juicier than it needed to be and there’s enough flavor from everything else to make it unnecessary. I served this with stuffing, but it would also go well with rice or egg noodles. It was a pretty hearty dish and while my kids are great vegetable eaters, it’d be a nice way to sneak some spinach into those who aren’t.
Overall, it was met with positive reviews by Mr W and the kids and the leftovers were gone within a day. (So much for freezing them, which was my original plan.)