Make-Ahead Chicken Divan Casserole

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Combine Cheddar cheese and 1/2 cup Parmesan cheese in a small bowl and set aside.

3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.

4. Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until soft, 5 to 7 minutes.

5. Whisk together condensed soup, sour cream, milk, and mayonnaise in a large bowl until smooth. Add 1/2 cup Cheddar-Parmesan mixture and season with salt and pepper. Add sautéed vegetables and stir to combine sauce.

6. Spread 1/2 cup cheese-vegetable sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add steamed broccoli as the next layer, then top with a layer of cooked chicken. Cover with remaining cheese-vegetable sauce. Pat down evenly and smooth with a spatula.

7. Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.

Cook's Notes:

You can use cooked brown rice instead of white, cubed cooked chicken instead of shredded, and cream of chicken soup instead of mushroom.

If you like a really browned top (like I do), put it under the broiler for 2 to 3 minutes after baking for 30 minutes.