{"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":"
\"Chicken<\/a><\/div>\n
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Comfort food at it’s best, yep I’d say Chicken Divan fills that bill! \u00a0It’s a dish all of my family clamors for, all my grandkids, little to big. \u00a0If I add rice or baked potatoes, a salad and maybe a roll, I’ve got a filling meal that keeps everybody full and happy, without breaking the bank.<\/div>\n

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Chicken Divan<\/h2>\n

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

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Now to assemble:<\/span> I use a 4 quart Pyrex, 15 x 10 x 2″ glass pan<\/strong><\/a>. Spray it with non-stick spray. Spread the well-drained broccoli on the bottom and cover with your prepared chicken. I like to sprinkle on a little sea salt and some fresh ground pepper.<\/div>\n<\/div>\n
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\u00a0Cover with sauce and sprinkle with cheddar cheese.<\/div>\n
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\"Chicken<\/a><\/div>\n
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\u00a0I make one to bake and one to freeze. \u00a0Now get it ready to tuck in the freezer by covering with good plastic wrap, then foil, label with the name, Chicken Divan, baking instructions, temp and time, and the date of preparation. \u00a0Bake the other one at 350 degrees, (325 for a glass pan) uncovered for 45-60 minutes. \u00a0Again, depending on your eaters, this will serve 12-20. \u00a0{12 large adult servings and 20 small child portions.} That’s how I plan my servings.<\/div>\n
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\"Chicken<\/a><\/div>\n
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Chicken Divan<\/div>\n
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Recipe Type<\/span>: Entree<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: