Saturday, August 27, 2011

Chicken Divan - my way

Ok, there are a few casserole dishes that are my standard go-to dishes for company, to take, or just to use up whatever is in my fridge.  For this reason, there are two things that are always in my cupboard, at all times, guaranteed.

Before I confess, I will say I hate (seriously hate hate hate) canned soups and in particular that mushroom soup pap.  The two things I always have in my cupboard is two cans of Campbell's cream of chicken soup.  Not diet soup or sodium free or healthy or fat free just regular, straight old, cream of chicken soup and frankly, the few cents extra for Campbell's makes it worth it, as much as I hate to admit it, it's better.

THAT being said, let's make us some fake chicken divan!! 

Get some leftover cooked chicken, as much as you'd like that will cover the bottom of a 9x13 dish.  I usually save 1/2 of my roasted chickens and shred it to make one giant dishful.  You also need one small bag of frozen broccoli, either florets, small pieces or whole, your choice.  I prefer to use fresh of course but the frozen works fine and we are cheating all the way around on this recipe so go for the frozen bag next time you're in the freezer section.  At my HEB it's $1.29 I think so it's a cheap investment to keep in the freezer.  You do have to have broccoli here, I've tried other vegetables and they just don't work.  


You'll need :

About 1/2 cooked chicken or 2 cups cooked
15 oz bag frozen broccoli
tube ritz crackers
about 1 cup shredded cheddar cheese

In a 9x13, buttered, dish, spread the frozen broccoli, breaking up any giant chunks that are stuck together.
Cover the broccoli with the cooked chicken either shredded or cut into chunks. 

In a large bowl, combine: 

2 cans cream of chicken soup
1 can water
1 cup mayonnaise
1 Tbsp curry powder
zest and juice of 1 lemon
salt, pepper

Stir and taste!!  depending on your curry powder and lemon you may need to adjust up.  The sauce should be tart yet have a depth from the curry.  

Spread the sauce over the chicken. 

Grate cheddar cheese in a light layer over the sauce.

Crush 1 tube of Ritz crackers, toss them with a little melted butter or olive oil and cover the cheese. 

Bake at 375 about 45 minutes or until it's bronzed, bubbly and you can smell dinner! 

Serve with steamed basmati.  This is one of my favorite 'fake' dishes and I make it often!  I hope you enjoy it!! 

Before it went into the oven and when it came out.  The bubbly crunchy bits around the end are the absolute best ;)

Scoop it out and serve it on mountains of steamed rice.

Make this, often.


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