Shelley’s Chicken Divan serves: 6-8 people
– 1 bunch broccoli, cut up
or 1 (16 oz.) package frozen
broccoli or broccoli/cauliflower
– 2-3 chicken breasts
– 1 cup cheddar cheese, grated
1. – 1 can cream of celery soup
2. – 1 cup mayonnaise
3. – 3 tsp. curry powder
4. -1 1/2 cups chicken broth
5. -1 tsp. lemon juice
Crumb Topping Ingredients:
1. – 2 TBS. margarine, melted
2. – 1 cup bread crumbs, dry
Preheat oven to 350 degrees.
Steam broccoli for 10 minutes.
Par boil chicken in enough water to cover breasts; remove breasts to plate, reserving broth.
Cool, De-bone and cut breasts into large chunks.
Place broccoli in bottom of a greased or Pam sprayed 10″ x 6″ baking dish.
Place chicken pieces over broccoli cuts.
(Note: the sauce ingredients may be halved and still have plenty. See note below for amounts needed.)
Combine soup, mayonnaise, curry powder, (reserved) chicken broth, and lemon juice. Mix well.
Pour sauce evenly over chicken layer.
Sprinkle cheese evenly over sauce.
Melt margarine and combine with crumbs.
Sprinkle crumb topping evenly over cheese layer.
Bake, uncovered in preheated, 350 degree oven for 30 minutes.
Remove from oven when center is bubbly and heated through.
Let stand for 5-10 minutes before serving.
If you use the entire sauce quantity, then you may need to use an 11″ x 7″ baking dish.
It will be very saucy, and the sauce is great over steamed rice, noodles or boiled potatoes.
I cook the rice in the leftover chicken broth from the cooking of the breasts, lemon pepper and fluff with parsley. I love to serve chilled fruit or fruit salad with this, also. It is a refreshing compliment to the sauce.
To halve the sauce recipe, use:
1/2 can cream soup
1/2 c. mayonnaise
1 1/2 tsp. curry powder
3/4 c. chicken broth
1/2 tsp. lemon juice
This is one of Gene’s favorite meals, and he HATES broccoli!