Today marks my last official planned freezer cooking day for now in preparation for the new baby. I might end up making something next month, but really the freezers are getting quite full and until we eat down some things, it's quite a tight squeeze at the moment. Chicken divan, if you've never had it, oh you are missing out! This was probably the most requested birthday dinner in our house growing up and it is one of my ultimate comfort foods. It has vegetables, kids like it, and it really isn't that expensive to make either. It takes a little time because of the different layers so doubling it is a great time saver anyway (or if you have a smallish family just put half in one pan and half in a different pan for another meal. And finally the long awaited:
2 packages/heads broccoli frozen or fresh (I like to use the florets when I can find them)
2 cups sliced/shredded/chopped cooked chicken (cook any way you like, baked is probably juiciest)
2 cups condensed cream of chicken soup (about 2 cans)
1 cup mayonnaise (substituting miracle whip was a bad idea I had once)
1/2 teaspoon curry powder
1 teaspoon lemon juice
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs
1 Tablespoon butter
Preheat oven to 325 degrees.
1. Cook the broccoli in boiling salted water, drain. Arrange the stalks in greased 13x9x2 pan.
2. Layer cooked chicken on top of broccoli.
3. In a large mixing bowl combine soup, mayonnaise, lemon juice, and curry powder. Spoon over the chicken.
4. Sprinkle cheese over the top of sauce mixture.
5. Combine melted butter and breadcrumbs and sprinkle over the cheese. (In our family we double the crumb mixture because it just makes it better :)
6. Bake for 25-30 minutes until bubbly. Allow to sit a few minutes before serving with rice.