About This Recipe
One of the things I love to do in the kitchen is to think about how to take a classic recipe and change it. I have made Chicken Diane into a soup; I have turned Buffalo Chicken Wings into a pizza, and I made Beef Stroganoff into a sandwich! This recipe takes Chicken Divan and uses meatballs instead: for Meatball Divan. That makes the recipe much easier, since I used frozen precooked meatballs, and it adds a lot of flavor.
Chicken Divan is a classic recipe, made from chicken and broccoli in a creamy sauce, usually served over rice. I just substituted meatballs for the chicken, added some bacon and cheese (of course), and added brown rice to the casserole.
And this recipe makes two casseroles! That means you can refrigerate or freeze one and bake it later, when you’re too tired to cook. There’s nothing like having a casserole completely made and on hand to make you feel secure. If you froze one, let it thaw in the fridge overnight. Any chilled casserole should bake for an extra 10-15 minutes.
This recipe is simple enough for a weeknight, but good enough to serve to company. Serve it with a nice green salad with a fresh salad dressing, and some toasted garlic bread (or Cheesy Toasted Bread Sticks).
Enjoy every bite.
Tips for the best Meatball Divan:
- Make sure the onions are cooked until tender. They will not cook more when the casserole bakes.
- Stir the Alfredo sauce mixture with a wire whisk to ensure a perfectly smooth sauce.
Why this recipe works:
- The flavor combination in Chicken Divan, of a cheese sauce with broccoli, works with any type of meat.
- Using frozen precooked rice and frozen precooked meatballs makes this recipe very easy, despite the long ingredient list.
- While broccoli is the traditional vegetable for Chicken Divan, you can use any type of vegetable you’d like.
- The bacon is an addition to the classic recipe, and adds great flavor and texture.
Steps
|
1
Done
|
Preheat the oven to 375°F. Spray two 13" x 9" baking dishes with nonstick baking spray and set aside. |
|
2
Done
|
In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook for 4 to 5 minutes, stirring frequently, until tender. |
|
3
Done
|
Add the broccoli and baby peas and reduce the heat to low. Simmer for 5 to 7 minutes. |
|
4
Done
|
Meanwhile, divide the bacon and meatballs among the prepared pans and mix. |
|
5
Done
|
In a saucepan, combine the Alfredo sauce, heavy cream, sour cream, and Havarti and heat over low heat until the cheese melts, stirring occasionally. |
|
6
Done
|
Now divide the vegetables from the skillet to the pans with the meatballs and bacon. Pour the sauce over all and stir to coat. Sprinkle with the Parmesan cheese. Cover and refrigerate or freeze one of the casseroles. |
|
7
Done
|
Bake for 40 to 50 minutes or until the casserole is bubbling and the top starts to brown. (For a chilled casserole, add 10-15 minutes to the baking time.) |
