CHICKEN DIVAN (Helen Garvock)
2 pkg. (10 oz. ea.) frozen broccoli
2 c. chicken, cooked and cubed
2 cans (10 1/2 oz. ea.) condensed cream of chicken soup
1/2 c. mayonnaise or salad dressing
1 t. lemon juice
1/2 c. Cheddar cheese, shredded
1/2 t. curry powder
1/2 c. soft bread crumbs or crushed cracker crumbs
1 T. butter or margarine, melted
Preheat oven to 350°. Grease a 2 quart (12x8 inch) baking dish. Cook broccoli per directions and drain. Arrange in prepared dish and place chicken on top. In a small bowl combine soup, mayonnaise, lemon juice and curry powder; mix well. Spread over chicken and sprinkle with cheese. In another bowl combine crumbs and butter and mix well. Sprinkle on top. Bake 30-35 minutes til lightly browned on top.
Microwave: cook broccoli on high for 35-40 seconds. Layer as above. Microwave on high for 6-8 minutes or til heated through.
Tips: Use fresh broccoli and steam til al dente. Add onion, garlic and green pepper. Use whole, skinless chicken breasts instead of cut-up. Use asparagus or green beans instead of broccoli. Layer strips of cooked bacon in casserole. Use Durkee Fried Onion Rings on top. Try Parmesan cheese as a topping with the breadcrumbs (or croutons).
CHICKEN DIVAN #2 (Adele)
1 pkg. (10 oz.) frozen broccoli
1 can condensed cream of celery, chicken or mushroom soup
1/3 c. milk
1/2 c. Cheddar cheese, shredded or Stove Top seasoned stuffing mix
Wash chicken and simmer, covered, with 1 t. salt for 45 minutes or til tender. Cook broccoli and drain. Arrange broccoli in a (10x6x2 inch) dish. Top with chicken. Blend the soup and milk and pour over. Sprinkle stuffing over top and bake 450° for 15 minutes.
Chicken Divan recipe is published in our November, 1999 Menu Minder.
You may like to try these other Chicken recipes below:| Apricot Chicken | Almond Boneless | Coq Au Vin | Chicken And Rice | And Rice Casserole | Lemon & Garlic |