smalltimemom

Tonight was easy dinner night. My husband is on his way home from working out of town, so he will be in late, but will still eat dinner here. I like to cook easy meals on nights like this because I’m manning the kids and kitchen duty on my own. So, I cooked a casserole that I actually learned from my husband. He calls it Chicken Divan, but when I looked up Chicken Divan recipes in the past, this is nothing like it. Chicken Divan is made with mayo, lemon juice and sometimes sour cream. This casserole is much simpler than that, and my family thinks it tastes wonderful. It is very cheap to make, especially when you use chicken thighs. However, I can’t vouch for how healthy it is since it is made with (gasp!) condensed cream soups. But hey, sometimes you just need something filling and easy. This fits the bill!

2 lbs chicken, (4-5 chicken thighs)
10 oz frozen broccoli
1 lg can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth
pepper, to taste
1 tsp garlic powder
2 cups shredded cheddar cheese
2 cups rice cooked

1. Preheat oven to 350 degrees.  
2. Cover chicken with water and season (salt, pepper, garlic powder, onion powder, parsley sprinkled in water). Bring to boil, simmer until juices run clear. Remove chicken from bones and shred.
3. Cook broccoli according to directions on bag. Drain.
4. Combine soups, mushrooms and chicken broth (canned or from cooking the chicken) in 9×13 casserole dish. Sprinkle with pepper and garlic. Add chicken and broccoli, mix well.
5. Top with shredded cheese. Bake until cheese is melted and bubbly.
6. Serve over rice.

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