Beazell's Cook Book

Easy Chicken Divan

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Easy Beazell’s Chicken Divan  




2 1/2 cups cooked long-grain rice

14 ounces package frozen broccoli florets

3 cups cooked chicken, diced and seasoned with Beazell’s

1 tablespoon Beazell's Cajun Seasoning

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup mayonnaise

1 teaspoon lemon juice

1 teaspoon garlic paste

1/2 teaspoon curry powder

1/2 teaspoon dry mustard

1/2 cup shredded sharp cheddar cheese

1/2 cup dry Italian bread crumbs

1 tablespoon dried parsley flakes



Preheat oven to 350 degrees.

In a greased 11 X 9 casserole dish, spread the cooked rice evenly.  Top this with the frozen broccoli and diced cooked chicken.

In a bowl, combine the cream of chicken and cream of mushroom soups with the Beazell’s, mayonnaise, lemon juice, garlic paste, curry powder and dry mustard.  Mix well and pour the mixture evenly over the rice, broccoli and chicken mixture in the casserole dish.

Top with cheddar cheese, then top with the Italian bread crumbs that have been mixed with the dried parsley.

Bake for 25 to 35 minutes.  You want the cheese melted and the sauce bubbling.  Serve with a garden salad and some fresh bread or rolls.


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