Scrumptious Sunday Swap ~ Chicken Divan
March 22, 2009 > 5 Comments
Happy to be at Home hosts a virtual recipe swap each week. This is my first time participating in Scrumptious Sunday Swap, but won’t be my last!
The recipe I am sharing today is a new one I tried out on my in-laws and they LOVED it! I served it with green beans, deviled eggs & rolls with a homemade chocolate chip pie & homemade whipped cream. YUMMY for sure!
I will give you the recipe and share with you the changes I made. Granted it will add a little extra preparation time, but will in the end create a more healthy and flavorful casserole!
Chicken Divan
Ingredients:
· 2 ½ cups cooked chopped broccoli
· 2 cups cooked & diced chicken meat
· 8 oz canned mushrooms, drained (next time I am going to use fresh sliced mushrooms)
· 2 cups cooked whole grain rice (this was not in the original recipe but added SO much flavor & texture. Just be sure to get this started first as it takes longer to cook.)
· 2 (10 oz) cans condensed cream of chicken soup (I made my own cream soup. Recipe for that to follow.)
· 1 cup mayo
· ½ teaspoon curry powder (I would NOT leave this out as it adds such a wonderful “Makes you go hmmmmm” flavor!)
· 1 tablespoon butter
· 2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Arrange cooked broccoli in a lightly greased 3 quart casserole dish.
Arrange mushrooms over broccoli.
Arrange rice over broccoli.
Arrange chicken over rice. J
In a medium bowl, mix soup, mayo, curry & butter. Add salt and pepper to taste. Stir well, then pour mixture evenly over chicken & broccoli. Sprinkle cheese on top. Cover with aluminum foil for the first ½ of cooking then remove for remaining time.
Bake for 30 – 40 minutes until bubbly. Enjoy!
All cream soups have MSG, so for a healthier cream soup try this recipe. Tastes just as good if not better than the canned stuff. For this particular recipe I used these amounts, but feel free to adjust depending on the amount of cream soup needed for any particular recipe.
· 3 tablespoons butter
· 3 tablespoons wheat flour
· 1 ½ – 2 cups heavy cream (start with 1 ½ then add more for a thick soup texture, not as thin as a gravy)
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually add cream. Cook over medium heat, stirring constantly, until sauce begins to boil and thicken. Simmer, stirring frequently, over very low heat for 5 minutes. Let cool.
UPDATE: This recipe was given to me by Kayla’s mom Pam. Kayla now has her own blog: Kayla’s Conversations. Visit for more great recipes.
Comments
5 Responses to “Scrumptious Sunday Swap ~ Chicken Divan”
Post your response
Recent Posts
Popular Posts
Categories
Share
Design By Joy 2009
March 22nd, 2009 @ 6:21 pm
I love chicken divan! When I had baby #3 someone brought it to us for a meal. I was hooked, it was so delicious!
Toni
March 23rd, 2009 @ 3:51 am
[...] · Monday ~ Corned Beef Casserole, broccoli, rolls. Check out my recipe for homemade creamed soup. [...]
April 14th, 2009 @ 2:22 am
[...] Monday ~ Pork Chop and Potato Casserole w/ homemade cream mushroom soup, green [...]
May 5th, 2009 @ 3:27 am
[...] 1 can of cream of mushroom soup (or you can make your own) [...]
June 19th, 2009 @ 10:22 pm
[...] we not had so many left-overs I would have fixed Chicken Divan for supper tonight. Check it out. It’s a great meal to have for [...]