Chicken Divan

When my kids were little, I had this cookbook called Managing your Meals. In it was this recipe. It has been a family favorite. It is an easy recipe and one that my kids always ask to be made. My girls even made it on their missions and in college.

4 chicken breast halves

1 cup water

1 bay leaf

1 small onion, sliced

l/8 teaspoon pepper

1 pound fresh broccoli or 1 package (10 ounces) frozen broccoli

1 can (10 3/4 ounces) cream of chicken soup 

1/2 cup mayonnaise, dairy sour cream, or plain yogurt

1 teaspoon lemon juice 

1/2 teaspoon curry powder

1 cup ( 4 ounces) shredded sharp Cheddar cheese

Directions:

In large skillet place chicken breasts. Add water, bay leaf, onion, and pepper. Cover and simmer for 30 minutes or until breasts are tender when pierced with sharp knife. Skin, bone, and cut meat into 2x4-inch pieces; set aside. Cook broccoli until crisp-tender.

Arrange on bottom of 9x9x2~inch baking dish. Place chicken over broccoli. Mix together chicken soup, mayonnaise or sour cream or yogurt, lemon juice, and curry powder. Pour over chicken and broccoli.

Sprinkle cheese over top. Cover with foil. Bake at 350 degrees F. for 30 to 35 minutes or until bubbling hot. Do not overbake. Makes 4 servings.

Note: Fresh or frozen asparagus or frozen or canned artichoke hearts may be used in place of broccoli.

Cooked turkey breast may be used in place of chicken.

Variation

Chicken Divan with Rice: Use one 3-pound broiler-fryer, cut in pieces, in place of chicken breasts; cook as directed. In bottom of buttered 9x13-inch casserole, spread 3 cups cooked rice. Arrange cooked broccoli over rice, then top with chicken pieces. Dot soup mixture over top and spread lightly to cover casserole; top evenly with cheese. Makes 8 servings.