Recipe: Chicken Divan

Good Sunday evening, readers!

I have a special recipe for you tonight.  Chicken Divan was one of my mother’s recipes.  It was so well-liked by all, she gave the recipe to the church bazaar for their luncheon, and they used it for many years.  This is one of our family’s favorite recipes too.  It’s especially good after Thanksgiving, using leftover turkey.

So sorry I didn’t get it to you soon enough for this Thanksgiving.



Chicken Divan

2 cups of cut up or shredded chicken (or turkey)
1 can of cream of chicken (or cream of mushroom) soup
1/2 can milk
8 oz sour cream

Place all of the above in a bowl and mix together well, making sure all chicken/turkey pieces are coated.  Pour into the bottom of a casserole dish that has been sprayed with olive oil or a purchased non-stick spray.

Top mixture with a purchased box of  Stuffing Mix for Chicken.   Or, if you have dressing/stuffing left from the holidays, you can use that.   If you’re using the purchased stuffing, make it as directed on the box.

Bake at 350 for 30-40 mins   ~until bubbly and heated through~

** a suggestion: my husband and I often purchase a Rotisserie Chicken and eat one meal from that.  We pull the meat off the bones and use the rest for Chicken Divan another night.  The chicken is warm and the meat pulls away from the bones easily.

For our family this is comfort food~I hope you enjoy the recipe!
Thanks for stopping by….