Chicken Divan with Steamed White Rice

Steps

Every amount is written into the step where you use it.

Chicken Divan Casserole

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon butter. 10 min
2. Place 1½ pounds boneless skinless chicken breasts in a saucepan, cover with cold water, bring to a boil, then simmer 14–16 minutes until cooked through; drain, cool slightly, and slice into bite-sized pieces. 20 min
3. Steam or microwave 4 cups broccoli florets with 2 tablespoons water for 3–4 minutes until bright green and just tender; drain well. 4 min
4. Whisk together both 10 oz cans condensed cream of chicken soup, ½ cup sour cream, ¼ cup mayonnaise, ¼ cup whole milk, 1 tablespoon lemon juice, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper in a large bowl until smooth. 4 min
5. Fold the cooked chicken pieces and broccoli florets into the sauce mixture until evenly coated, then spread the mixture in an even layer in the prepared baking dish. 3 min
6. Scatter 1 cup of the shredded sharp cheddar evenly over the top, then sprinkle with the remaining ½ cup cheddar, ¼ cup parmesan, and ¼ teaspoon paprika. 2 min
7. Bake uncovered at 375°F for 25–28 minutes until the sauce is bubbling around the edges and the cheese topping is golden brown. 27 min
8. Let the casserole rest 5 minutes before serving so the sauce sets slightly. 5 min

Steamed White Ricebase

1. Combine 1½ cups long-grain white rice, 2¾ cups water, and ½ teaspoon salt in a medium saucepan and bring to a boil over high heat. 5 min
2. Reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed and the rice is tender. 18 min
3. Remove from heat, add 1 teaspoon butter, cover again, and let the rice steam off-heat for 5 minutes, then fluff with a fork before serving. 5 min