Tonight I made a chicken broccoli hotdish (that's a "casserole" for all you non-Minnesotans). I'll bring it in again to work tomorrow, where my co-workers will have to re-heat it to eat it (I'm a poet and don't know it!).
It was delightful--so yummy! And, it's the first time I had a flashback to my mom while eating it. I managed to make an item that tasted like hers so much that my tastebuds opened up a portal in my memory and brought me back to sitting at my mom's dining room table, eating this dish. It made me sad. I miss my mom so much. I am glad I was able to duplicate this recipe well enough to bring back memories of her beautiful spirit.
Easy Chicken Divan
- 2 packages frozen broccoli (or 2 bunches fresh)
- 2 cups sliced cooked chicken (3 breasts)
- 2 cans cream of chicken soup
- 1/2 cup salad dressing (I assumed the recipe meant Ranch and that's what I used--Buttermilk Ranch to be exact)
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1/2 cup shredded sharp cheese
- 1/2 cup bread crumbs
- 1 tablespoon melted butter
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| Birds Eye Tender Broccoli Cuts |
Cook broccoli and place in bottom of baking dish.
Cook and dice chicken first (I baked it in the oven for 30 minutes at 375 for 10 minutes and 350 for the last 20 minutes).
Place chicken on top of broccoli.
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| Contadina Roasted Garlic & Savory Spices Bread Crumbs and Campbell's Cream of Chicken Soup |
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| Schilling Curry Powder and ReaLemon lemon juice |
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| Hidden Valley Ranch Buttermilk Dressing |
Combine soup, salad dressing, lemon juice, and curry powder.
Pour over chicken.
Sprinkle with cheese.
Combine bread crumbs and butter and sprinkle over all.
Bake at 350 degrees for 25-30 minutes. Trim with pimentos.
Tasty!
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