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Chicken Divan This is a recipe that used to be very popular. Not sure why it isnt made more often these days. It's great. www.mothertosoncooking.com Main Course- Chicken Page: 1 Easy Chicken Divan- courtesy of Michael Wysong- adapted: my mother Prep Time: 20 min. Cook Time: 45-1 hr Level: easy Yield: 6-8 servings Date: May 26, 2012 Comments: This was one of my mother's favorite good-eats' recipe. She always made an extra large recipe to feed our family of three hungry boys. We loved the steamed broccoli, chicken, cheese and the creamy sauce that the meal contains. The toasted bread crumbs on top and the melted cheese made the dish more appealing to my brothers and me. We always want seconds. My mother would serve it with toasted garlic bread and a nice fresh garden salad. This recipe, also, became one of mine and my wife's favorite receipt. My son loved it too. We loved the tasty healthy fresh ingredients. We made it at least a couple of times a month in large portions. Left over's made a quick snack or meal. In my mother later year's when she came over to eat with us, which was often; she would ask me when are you going to cook the chicken divan, a classic and great meal. With a little prior preparation this is a healthy and simple meal to make. It is also a very economical, helping to stretch your food budget. Leftover can also be frozen for later use, but usually there weren't any to be found Advance preparation: I boiled about 3 to 4 chicken breast usually almost every week. I find many uses for them and if nothing else I will use them on a sandwich or put the chicken in the freezer for later use. The broccoli can be steamed in advance and keeps good in the refrigerator for 2 to 3 days. If you have these two items cooked in advance the meal could be made and cooked in a little over an Hour, so try it, you will like it. Ingredients: This size of the pan will determine how much ingredients you will need. The pan size in the receipt is a (13x10). Makes about 8 large servings 2-3 Chicken breast- boiled or steamed, shredded 2 Heads of broccoli- steam and cooled, broken into bite size pieces 2 cans of Cream of Chicken (easy sauce method) you could make you own sauce ½ cup of mayonnaise ¼ to 1/3 cup of lemon juice 3 tbsp- dry mustard- diluted in water to mix- most receipt use curry powder, I like dry mustard better 1 to 2 cups of shredded cheese- depends upon how cheesy you like it 3 to 4 tbsp- melted butter- to brown bread crumbs 1 -- 1 ½ cups- coarse bread crumbs. Salt and pepper to taste Can use other seasoning such as- poultry seasoning, celery seeds, etc. Directions: Preheat oven to 350 or 375 degrees. Choose the casserole dish of your choice, I recommend the (13x10) size. This recipe is based upon that size. Spray casserole dish with Pam, so no sticking. Add the broccoli to cover the bottom of the casserole dish, and then add the shredded chicken over the top of the broccoli. Mix 2 can of cream of chicken soup, ½ cup of mayonnaise, lemon juice, the dry mustard mixed and with a little water added, some of the shredded cheese. Then pour mixture over the top of dish, spread evenly. Brown the bread crumbs in the 3 to 4 Tablespoons of butter, using to covering the top of the casserole. Then add the remaining cheese over the top to cover the dish. Bake in oven for approximately for 45 minutes to a hour, or until the cheese is melted and the dish has begun to bubble. |