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.

As you can see in the picture I’m not that great at cutting a pie, but this is more of a lifelong struggle.  Still turned out awesome.

Chicken Pot Pie Recipe (Makes 2 pies)

• 1 lb boneless chicken breast, cubed
• 1 can condensed cream of chick soup
• 3 medium sized potatoes
• 1/2 cup chopped carrot
• 1/2 cup frozen peas
• 1/2 tsp basil
• 1/2 tsp summer savoury
• 1/2 tsp parsley
• 1 package of Robin Hood Flaky Pie Crust Mix (Makes 2 covered pies)

Preheat oven to 350ºF.  In a frying pan cook the cubed chicken at a medium heat until no longer pink, drain off excess liquid.  Mix and roll out the pie dough and put the bottoms into buttered pie plates.  With the potatoes I half cooked them for about 3-4 minutes in the microwave, then sliced them into small pieces.  I find potatoes can take a long time, so it’s better to precook them a little bit.  Chop the carrot into thin, even slices so they will cook evenly.  Add cream of chicken soup to the cooked chicken and reduce the heat to low.  Add the potatoes, peas and carrot to frying pan, along with the herbs.  Simmer ingredients on low for 2 minutes, then place mixture into the pie plates.  Add the top layer to the pie and seal the edges by pressing a fork around the outside edge of the pie.

Cook in oven for 35 minutes or until pie crust is golden brown.

Each pie serves 4 people, so potentially serves 8 people.