Easy Chicken Divan Recipe
Main Ingredients:
The breast meat off of a rotisserie chicken (approx. 4 c. of white meat), without the skin, torn into bite-size pieces. It’s best to have let the chicken cool a bit before tearing it by hand, if you‘re getting it right from the grocery store.
1 bag of frozen broccoli
1 tsp. butter
Pinch of salt
8x10" casserole dish w/ fairly high walls
Butter for greasing the casserole dish
Sauce Ingredients:
Juice of ½ lemon, or to taste (make sure there are no seeds)
2 cans of Campbell’s Cream of Chicken Soup
1 c. of mayonnaise (preferably Duke’s)
½ to 1 tsp. good curry powder (I like Penzey’s Maharajah)
2 TBSP. (or one small glass jar) of sliced pimento, drained well (preferably in a colander)
Ground black pepper, to taste
A pinch of cayenne or Aleppo pepper
Topping Ingredients:
1/2 c. of dried, plain bread crumbs
8 oz. of grated sharp cheddar cheese
Hungarian sweet or half-sharp paprika, to sprinkle over top
Recipe:
1) Grease baking dish lightly with butter.
2) Preheat your oven to 350°.
3) Mix all sauce ingredients together, making sure they‘re well-blended.
4) Cook the broccoli on the stovetop w/ the pinch of salt & the tsp. of butter, according to the directions on the bag (approximately eight minutes). Drain the broccoli very well, in a colander if possible.
5) Spread a layer of chicken, ½ of what you have shredded, on the bottom of the casserole dish. Follow w/ ½ of the cooked broccoli. Spread half of your sauce over the chicken & broccoli w/ a spatula, all in an even layer. Do another layer in the exact same way.
6) Put the cheddar cheese, bread crumbs & paprika on top of the casserole.
7) Bake for 35-40 mins., or until golden & bubbly at the edges, and cooked through in the center.
I like to serve this with a brown-and-wild rice medley cooked in low-sodium chicken stock, cottage cheese, a dark leafy green salad, bread-and-butter pickles & whole-wheat dinner rolls
Serves 6-8 people.
I get all of my dried herbs & spices at www.penzeys.com.
Copyright, E.M. Lawton, 2012. All rights reserved.
Main Ingredients:
The breast meat off of a rotisserie chicken (approx. 4 c. of white meat), without the skin, torn into bite-size pieces. It’s best to have let the chicken cool a bit before tearing it by hand, if you‘re getting it right from the grocery store.
1 bag of frozen broccoli
1 tsp. butter
Pinch of salt
8x10" casserole dish w/ fairly high walls
Butter for greasing the casserole dish
Sauce Ingredients:
Juice of ½ lemon, or to taste (make sure there are no seeds)
2 cans of Campbell’s Cream of Chicken Soup
1 c. of mayonnaise (preferably Duke’s)
½ to 1 tsp. good curry powder (I like Penzey’s Maharajah)
2 TBSP. (or one small glass jar) of sliced pimento, drained well (preferably in a colander)
Ground black pepper, to taste
A pinch of cayenne or Aleppo pepper
Topping Ingredients:
1/2 c. of dried, plain bread crumbs
8 oz. of grated sharp cheddar cheese
Hungarian sweet or half-sharp paprika, to sprinkle over top
Recipe:
1) Grease baking dish lightly with butter.
2) Preheat your oven to 350°.
3) Mix all sauce ingredients together, making sure they‘re well-blended.
4) Cook the broccoli on the stovetop w/ the pinch of salt & the tsp. of butter, according to the directions on the bag (approximately eight minutes). Drain the broccoli very well, in a colander if possible.
5) Spread a layer of chicken, ½ of what you have shredded, on the bottom of the casserole dish. Follow w/ ½ of the cooked broccoli. Spread half of your sauce over the chicken & broccoli w/ a spatula, all in an even layer. Do another layer in the exact same way.
6) Put the cheddar cheese, bread crumbs & paprika on top of the casserole.
7) Bake for 35-40 mins., or until golden & bubbly at the edges, and cooked through in the center.
I like to serve this with a brown-and-wild rice medley cooked in low-sodium chicken stock, cottage cheese, a dark leafy green salad, bread-and-butter pickles & whole-wheat dinner rolls
Serves 6-8 people.
I get all of my dried herbs & spices at www.penzeys.com.
Copyright, E.M. Lawton, 2012. All rights reserved.
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