I can’t count all the times my mom made Chicken Divan and in turn I have made it for my family. I have no idea where the recipe came from, I just know it wasn’t from Paula Dean. I read somewhere that she originated the recipe and I know that’s not true! It’s comfort food to me because I like to keep big pans of it in my freezer for unexpected friends and family. It also keeps mealtimes simple. I never make just one, I make one to bake and one to freeze. It just helps me sleep better being ahead of the game. Here’s how I do it.
Cook the chicken: I put chicken breast in a large covered skillet and add water, about 4 cups. Cover, bring to a boil and then simmer on low for about 30 minutes. Save your chicken stock, remove chicken, cool and then cube chicken. Cover and set aside.
On to the sauce: There’s two ways to do this. You can use canned soup at $2.29 for a .26 ounce can (1 lb. 10 oz.) or you can make your own in about 5 minutes for about 20 cents. One is a little more convenient, (depending on your can opener), and one is a great deal, you choose!
To make your own sauce: Measure your stock. You need about 3 cups, (24 ounces). I add 3 teaspoons of this fabulous product, Better Than Boullion, Chicken Base, to give my stock more flavor. (This is optional, of course). Over medium heat, I put 6 tablespoons of butter in my skillet. Stir and melt, and then I add 6 tablespoons of flour till I have small, pea-size, lumps. Stir and cook it for about 2 minutes to avoid a floury flavor with your sauce. At this point I turn up my heat to medium-high and then start to add your chicken stock. Stir constantly till your sauce is smooth, thick, and creamy. That’s it…that’s all it takes! You will feel like a star….
Steam the broccoli: Steam just till tender crisp. Careful don’t overcook, it should take just about 8 to 10 minutes, and still be a bright green.
To make the sauce, mix sour cream and cream of chicken soup, (canned or your own), along with curry powder and lemon juice. Give it a good stir.
- 6 chicken breasts
- 3 pounds of fresh broccoli
- 2 (10½) cans cream of chicken soup, (or make your own, above)
- 2 cups sour cream
- 3 tsp. curry powder
- 3 Tbsp. lemon juice
- 2 cups of shredded medium cheddar cheese
- Cook chicken breast, cool and cube.
- Steam bite sized broccoli till tender crisp, about 8 to 10 minutes.
- Make sauce by combining cream of chicken soup, sour cream, curry powder and lemon juice.
- Spray a large pan with non-stick cooking spray.
- Layer prepared broccoli, chicken, sauce and cheese.
- Bake uncovered in a 350 degree oven, (325 for glass pan) for 45 to 60 minutes.