Chicken Divan Casserole

Ingredients

• 4 cups Prepared Rice
• 6 cups Cooked, Shredded Chicken
• 1-½ cup Grated Cheddar Cheese
• ½ cups Shredded Fresh Parmesan Cheese, Plus Extra To Sprinkle On Top
• 4 cups Fresh Broccoli
• ½ cups Chopped Onion
• 3 cloves Minced Garlic
• 8 ounces, weight Sliced Mushrooms
• Butter, For Cooking
• 1 can (10.75 Oz. Can) Cream Of Mushroom Or Chicken Soup
• ¼ cups Mayonnaise
• ½ cups Sour Cream
• ½ cups Milk
• Salt And Pepper, to taste
• Curry Powder, To Taste

Preparation Instructions

Cook rice until al dente. Set aside.
If preparing from raw, cook the chicken breasts until done and shred or dice when cooled. Set aside.
Shred cheeses and combine together.
Steam the fresh chopped broccoli. Set aside.
Saute onion, garlic and mushrooms in butter until soft.
Combine soup, mayo, sour cream and milk. Add salt, pepper, curry powder (if using) and ½ cup cheese mixture. And sautéed vegetables. Stir to combine.
Spread ½ cup sauce onto the bottom of the casserole. Add all the cooked rice as the bottome layer. Add a layer of cooked broccoli and then a layer of cooked chicken.
Cover with sauce. Pat down evenly and smooth with a spatula.
Bake at 350ºF for about 30 minutes. Add remaining cheese and sprinkle on parmesan. Cook for 15 minutes more to brown the top. If you like a really browned top (like I do), put it under the broiler for 2-3 minutes.