Chicken Divan (no, not the soup!)

chickendivanapr091

I know, I know…I had planned to do Chicken, Tortellini and Cheese today (think a thick soup type of thing). The necessary backstory here is that hidden away in the drafts section of the site, I actually have the rest of the month already planned out. I did my bi-weekly grocery run today and when I got home I realized that there was no way one of my future dinners would get made. It required a rotisserie chicken, which I bought today…so it made sense to make the Chicken Divan tonight. So everything else is getting pushed back a smidge or moved around some other way.

I have used this recipe before. Paula Deen has never done me wrong. She may have accentuated my hips and chin a bit, but never done me wrong. This is her recipe.

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked (for me, basically 1 whole rotisserie chicken)
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine ( I used a cheap chardonnay)
1/2 cup freshly grated Parmesan (I used the kraft green container, gasp)
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Note: I used the same disposable aluminum bread loaf pans as I do with my lasagna and filled two. I baked them for 30 minutes. One goes in the freezer, one for tonight.

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