A family favourite, we have been enjoying this savoury Divan recipe since the early 90′s. Anytime I take leftovers for lunch, I always have a coworker stop me and ask “What is that? It smells awesome”. The meal is terrific because it combines a vegetable, a meat, dairy and grains in one. Although when it is made with regular ingredients it should be consumed in moderation, it can be made lighter with consideration given to the types of ingredients you use (i.e. reduced fat vs. regular product)
Sandra and I generally make this dish on a Sunday because it does take just over an hour to prepare and bake. Usually we will freeze half of the pan, eat one quarter for dinner and have the other quarter for lunch the next day. In effect this recipe makes 8 servings. By the way, Chicken Divan reheats very well and has a very enticing aroma. Let’s get started because I’m craving it already…
HERE’S WHAT YOU’LL NEED:
3-4 boneless, skinless chicken breasts
2 bunches of fresh Broccoli (4 individual heads)
2 cans condensed cream of chicken soup
1 cup shredded cheddar cheese
1 cup Mayonnaise
3/4 tsp mild curry powder (I sometimes put a full tsp in)
1 tbsp lemon juice
salt & pepper to taste
3 slices of whole wheat bread
2-3 tbsp margarine
INSTRUCTIONS:
1) Thoroughly bake the chicken breasts, remove from oven and let cool.
2) While the chicken cools, cut the broccoli up, wash it and then place in a large pot. Bring the water to a boil and cool until slightly tender. Drain and set aside to cool.
3) In a medium bowl combine the mayonnaise, soup (undiluted), curry powder, lemon juice, and salt & pepper and mix together well.
4) Cut the chicken into cubes. Set aside.
5) Shred the cheddar cheese and break the bread into pieces (as when you make stuffing). Set aside.
6) In a 9×13 glass pan, spread the broccoli pieces evenly, followed by the chicken. Pour the sauce over the chicken & broccoli and spread around evenly with a spatula.
7) Melt the margarine and pour over the bread crumbs.
Sprinkle the cheddar cheese and bread crumbs over the top of the pan.
9) Bake in the oven at 350 degrees for 30-35 minutes or until cheese and breadcrumbs are melted/browned.
10) Serve with Minute, White, Brown or Basmati Rice. Makes about 8 servings.
For a lighter dish, use low fat mayonnaise or miracle whip, low fat soup, light cheese and brown rice.