Chicken Divan {Potluck Sunday}

Happy First Day of Spring! Right now it's a beautiful 64 degrees here in North Texas. I love gaining an extra hour of daylight because it gives me a bit more time to take photographs.

My photos seem to really suffer in the winter. Just look at the photo above of my Chicken Divan. Although it's not the best photo it sure is a yummy dish, so I apologize for the crummy picture.

Chicken Divan is an oldie, but it sure is a goodie. You can find recipes for this dish all over the Internet. Some are good and some are really fancy.

For me I prefer a simple variation of this dish. I have taken a few recipes and tweaked them just a bit to come up with the perfect combination for my taste.

If I have learned one think with Chicken Divan it's best to use fresh broccoli versus frozen. To me the frozen broccoli just ends up mushy in the end. I also add a bit of broth and sour cream to my sauce.

 I really think it adds creaminess as well as thinning out the sauce just a bit. If you're looking for simple, delicious comfort food then Chicken Divan is your dish.

Here are a few step by step photos this dish. The full recipe is at the end of this post. Using a 9x13 inch baking dish add the cooked broccoli then layer the cooked chicken on top.
 
Mix together soup, mayo, sour cream, chicken broth and lemon juice. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over casserole.

Bake at 350* for 25 minutes covered, 5 minutes uncovered.


Serve over white or brown rice.

Chicken Divan

Ingredients:

1 -1lb fresh broccoli (lightly steamed for 5 minutes)
3 - 4 chicken breasts, cooked & cut into pieces, reserve 1/8 cup broth
1 - 10.5 oz can cream of chicken soup

1/2 - cup mayonaise
1/2 - cup sour cream
1/8 - cup reserved chicken broth
1/2 - teaspoons lemon juice
1 - cup shredded cheddar cheese
3/4 - cup regular or panko lemon flavored bread crumbs
2 - tablespoons melted butter

Pepper to taste

Directions: 
Boil chicken until done or cut chicken breast into pieces and saute in 2 tablespoons olive oil sprinkled with a bit of all purpose chicken seasoning. (I use Emeriles).

Saute chicken pieces until cooked through. Set aside. Steam broccoli for 5 minutes.

Using a 9x13 inch baking dish add the broccoli first then layer the chicken on top. Sprinkle with pepper.

Mix together soup, mayo, sour cream, chicken broth and lemon juice. Pour over chicken. Sprinkle with cheese. 

Combine bread crumbs and butter; sprinkle over casserole. Bake at 350* for 25 minutes covered, 5 minutes uncovered.

I prefer to saute the chicken breasts in olive oil versus boiling. I think it adds more flavor to the chicken.

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