Chicken Divan

Ohmagosh! Can anyone say Chicken Divan!? Made from scratch – the old fashion way. Okay sure I have tweaked it a tiny bit, but not much.

The finished dish, a few serving removed. I may have over done it with the topping, but that is one of my favorite parts.

The finished dish, a few serving removed. I may have over done it with the topping, but that is one of my favorite parts.

Many years ago, like in the 1970’s after my maternal grandmother died I found her original hand written recipe card for Chicken Divan. THEN I found the magazine page she had cut out with the very original recipe made with Hellman’s mayonnaise. I senselessly threw out the magazine page and only saved Grandma’s hand written copy. I have no idea which magazine it was or the year. But I know it was way before my cooking years.

I’ve had modern versions of Chicken Divan made with canned soup and frozen broccoli. It was good. This is better.

That said, here is my recipe with my minor tweaks.

Chicken Divan

one medium chicken cooked, boned and cut into bite size pieces – this can be roasted or poached or boiled if you are a chicken boiler – just sayin’

one big head of broccoli cut into flowerets and steamed for about 2 minutes (I’m not convinced you have to steam this as it will bake for 45 minutes)

1/2 medium onion, chopped and sautéed in a dab of butter

2 C. chicken broth (I used my home-made broth)

1/2 scant C. flour

1 C. milk – whatever kind you like to use

1/2 tsp. curry powder – your favorite of course

1 tsp. lemon juice

1 C. mayo – Miracle Whip will work if that’s what you keep

1 pkg. stove top stuffing – yea this is a cop-out I know, bread crumbs, Panko, dried up cornbread crumbled – all will work

1/4 C. Parmesan cheese

I must have put some black pepper in this and forgotten.

I must have put some black pepper in this and forgotten.

Make the sauce; put the chicken broth and flour into a 3 or 4 cup glass jar and screw the lid down tight. Shake the heck out of it till the flour is blended in real well. Pour into a medium saucepan and slowly bring to a simmer, stirring continuously. As soon as it starts to thicken add the milk. Use a whisk if you want to. Add the curry powder and lemon juice. Cook at a light bubble while stirring for a minute or two. Remove from heat. Let cool for a few minutes then stir in the mayo. Add the sautéed onions.

Prep the broccoli and place it in an 11 X 13 baking pan – I used a round glass dish. Layer the prepped chicken over that. Pour the sauce over the chicken and broccoli. Top with the stuffing mix and sprinkle the Parmesan over it.

Bake at 350 degrees for 45 minutes. Makes 4 – 6 hefty servings.

I served it with sliced tomatoes and cucumbers from the garden and a meal was made. Oops, I forgot to photograph the plate! My’bad.

Some notes: The onions were my idea – I can’t imagine cooking savory foods without onion. The broccoli did not need to be precooked. Use canned cream of chicken soup if you like. Or canned chicken broth, or vegetable broth and tofu instead of chicken. Viola! Nearly vegetarian. You know it’s almost never about following a recipe exactly. Make due with what you have or use the product you like best. Once in a while a substitution won’t work but usually it will be fine. Sure you might notice the difference between whole milk and skim, but oh well.

Let’s visit gravy in all its glorious manifestations one day soon. This lemon curry sauce is a gravy. Wasn’t it easy.

bon appetite!

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One Response to Chicken Divan

  1. Pingback: DElicious Leftovers | Moonmooring Grub

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