Wednesday, April 22, 2009

Everyone's got a version..

Chicken Divan

  • 2-3 bunches of broccoli florets - cooked, or 1 bag frozen, thawed
  • 3 c. shredded chicken
  • 2 cans cream of chicken soup
  • 3/4 c. mayonnaise
  • 1 c. sour cream
  • 1/2 c. cheddar cheese
  • 1 T lemon juice
  • 1 t- 2 T. curry powder (optional, what you like)
  • salt and pepper to taste
  • 1/4 c. water (if you'd like to thin out your sauce a bit)
  • bread crumbs for topping or cracker crumbs
  • 1 c. cheddar cheese
  1. Preheat oven to 350 degrees F. In a large pot with a steamer insert, bring salt water to a boil. Steam the broccoli until tender-crisp, about 5-10 minutes.
  2. In a medium bowl, combine the soup, mayonnaise, sour cream, 1/2 c. cheddar cheese, lemon juice, curry powder, salt and pepper. Whisk together to make a sauce.
  3. Spray a 9X13 inch baking dish with pam and add chicken and broccoli. Pour about 3/4 the sauce over the top and stir in, then add the rest of the sauce and stir.
  4. In a small bowl combine remaining cheese and bread crumbs/crackers and sprinkle over the top.
  5. Bake for about 30 minutes or until cooked through.
This is a recipe that everyone has under one title or another. We really enjoy this meal, and it is one of the ways I can get myself to eat broccoli happily. You can use as much or as little sauce as desired, I like more sauce ratio to chicken/broccoli. Maybe if I can make it saucy enough I can serve it over rice sometime, which I think would be fun too.

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