chicken divan |
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This was one of my favorite dinners at the "Ratty," my college dining hall and one of our favorite 'comfort food' meals. When my kids were little, it was their favorite meal, as well our babysitter’s fave. They all ate it weekly for months on end.
It is a great way to use left-over cooked chicken. Coscto rotisserie chicken works well for this too! If you don’t have Corn Flakes, you can substitute whatever NON-SUGARY cereal or crunchy you have—Total, Special K, even panko or coarsely ground bread crumbs. |
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2-4 cooked chicken thighs, diced
2-3 bunches of broccoli, cut into bite-sized pieces (flowers and stems) 1 can of Healthy Request Cream of Chicken soup 3-4 big spoonfuls of mayonnaise |
Juice of one lemon
1-2T curry powder 1 bag of grated sharp cheddar cheese Crumbled Corn Flakes A little bit of Parmesan cheese (optional) |
Arrange broccoli in 13 x 9 pan and sprinkle chicken in pan. In a separate bowl, mix mayonnaise, cream of chicken soup, lemon juice and curry powder. Use enough curry powder to be able to smell it, and enough lemon juice to be able to smell and taste it. It will be approximately the color of French’s American Mustard (the hot dog kind). If you taste it, you should hit lemon first, then curry, then the creamy parts of the soup and mayonnaise.
Spoon over chicken and broccoli. Sprinkle cheddar cheese. Sprinkle crushes cereal. Top with a little Parmesan if you like. Bake at 350 degrees for 30-45 minutes, until the cheese is melted and the soup mixture has bubbled to the bottom of the pan. The ceral/cheese will form a nice crunchy golden top.
Spoon over chicken and broccoli. Sprinkle cheddar cheese. Sprinkle crushes cereal. Top with a little Parmesan if you like. Bake at 350 degrees for 30-45 minutes, until the cheese is melted and the soup mixture has bubbled to the bottom of the pan. The ceral/cheese will form a nice crunchy golden top.
