Wednesday, February 20, 2008

Chicken Divan

I got this recipe from "RubyRedBride06" and her great blog: Thanks Celeste! The recipe originally comes from Paula Deen with the Food Network. I knew it was going to be good...I mean, what does Paula make that isn't scrumptious? I used a Rotisserie chicken from the store. I was worried that it wouldn't produce 6 cups of chicken, but it ended up being the perfect amount. Also, I used Panko bread crumbs because that's what I happened to have on hand. I really like the texture and consistency of them too. I doubled the bread crumb topping too because that's one of my favorite parts of a casserole. This makes alot, so unless you have a crowd, I would half the recipe or make it in two seperate dishes and freeze half.
What You'll Need:
2 (10-ounce) packages frozen broccoli, chopped
6 cups cooked and shredded 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, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
What You'll Do:
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 bowl with the shredded chicken.
In a seperate bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper 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.

1 comment:

Kayte said...

just the name of this dish brings back memories for me. my mom used to make it all the time and this is the first time i've ever seen anyone else make it! yummmmmm