WCF Chicken Divan Casserole Recipe

Makes 20 servings, costs approx. $22-$27

Need large aluminum pan (approx 20”x12”x3”) “full steamer pan”

(pans are available in room 105)

1) Preheat oven to 375 degrees

2) Pour the following ingredients in aluminum pan…

  • 4 cups of long grain white rice
  • 7 cups of BOILING water
  • 8 tablespoons of butter
  • 4 teaspoons of salt

3) Cover pan tightly with foil

4) Bake until all the water is absorbed (approx 22-27 minutes)

5) Let the rice rest for 5 minutes and fluff with a fork

6) Microwave 2 bags (12ozs) of frozen broccoli for 8 minutes (recommend power level 8)

7) Turn bag over and repeat (8 minutes, power level 8)

8) Add broccoli to pan on top of rice

9) Debone 2 rotisserie chickens (approx. 5lbs of chicken) OR cook 5lbs of boneless chicken and cut or shred into small pieces

10) Add chicken to the rice and broccoli

11) Make sauce:

  • 3 cups of sour cream
  • 3 cups of mayonnaise
  • 2 teaspoons of yellow mustard
  • 1 teaspoon of curry powder

12) Blend well with rice, broccoli and chicken

13) Cover with 3 cups of shredded cheddar cheese

14) Cover casserole with foil and deliver to the church refrigerator in room 105 before Wednesday (we will cook it in our warmers)

OR

Cook thoroughly until cheese is melted and deliver to church hot at 5:00pm on Wednesday