Tuesday, August 24, 2010

Chicken Divan

Chicken Divan is one of those older recipes you don't hear much about anymore, but it's a comforting casserole that's easy to put together. Since I found broccoli, chicken, sour cream, and mushroom soup on sale, it seemed like a good fit.

The original creation was made by a chef at a New York restaurant in the 1950's, and had asparagus. Mine is the Paula Deen version.

I cut up two heads of broccoli, steamed them in the microwave and placed them in a casserole dish.

I covered the broccoli with chunks of roasted chicken breast. A good use for leftover chicken.

I made a creamy sauce out of mayo, mushroom soup, sour cream, a little curry powder, Chef Paul Prudhomme's Poultry Magic, juice from half a lemon, and salt and black pepper. Spread it over the chicken. 

I had some stale white bread in the freezer, so I processed it and mixed it with melted butter and Parmesan. Sprinkle it over the top.

Bake at 375 about 45 minutes to an hour, until brown and bubbly. Enjoy!

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