{"id":939,"date":"2010-06-07T14:00:00","date_gmt":"2010-06-07T14:00:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2010\/06\/07\/chicken-divan\/"},"modified":"2016-05-10T08:24:31","modified_gmt":"2016-05-10T14:24:31","slug":"chicken-divan","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/chicken-divan\/","title":{"rendered":"Chicken Divan"},"content":{"rendered":"
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I can’t count all the times my mom made Chicken Divan and in turn I have made it for my family. \u00a0I have no idea where the recipe came from, I just know it wasn’t from Paula Dean. \u00a0I read somewhere that she originated the recipe and I know that’s not true! \u00a0It’s comfort food to me because I like to keep big pans of it in my freezer for unexpected friends and family. \u00a0It also keeps mealtimes simple. \u00a0I never make just one, I make one to bake and one to freeze. \u00a0It just helps me sleep better being ahead of the game. Here’s how I do it.<\/p>\n
Cook the chicken<\/span>: I put chicken breast in a large covered skillet and add water, about 4 cups. \u00a0Cover, bring to a boil and then simmer on low for about 30 minutes. \u00a0Save your chicken stock, remove chicken, cool and then cube chicken. Cover and set aside.<\/p>\n On to the sauce<\/span>: 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!<\/p>\n To make your own sauce: <\/span>Measure your stock. You need about 3 cups, (24 ounces). \u00a0I add 3 teaspoons of this fabulous product, Better Than Boullion, Chicken Base, to give my stock more flavor. (This is optional, of course). \u00a0Over 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. \u00a0That’s it…that’s all it takes! You will feel like a star….<\/p>\n Steam the broccoli<\/span>: Steam just till tender crisp. Careful don’t overcook, it should take just about 8 to 10 minutes, and still be a bright green.<\/p>\n To make the sauce<\/strong><\/em>, mix sour cream and cream of chicken soup, (canned or your own),\u00a0along with curry powder and lemon juice. Give it a good stir.<\/p>\n