My favorite dish in the whole wide world is chicken divan. There are several similar recipes also named chicken divan, but this is the way my mother made it. To some of you, it may just let seem like a run of the mill American casserole, but not to us! Chicken divan was what I requested every year to eat on my birthday. My sisters and I each make it in our own homes all the time, and the three husbands love it. It’s also my go-to dish to make when I know ahead of time that we’re having company. No one’s ever tried it and disliked it! 🙂 W and I usually double this recipe, but I wrote the measurements in the non-doubled way like my mother had it written.
Warning to my fellow gluten-free folks: we have yet to find a gluten free equivalent to canned cream of chicken soup that doesn’t taste like dirt, so I have no option for us yet. We are making progress though! The current one we’re using (Pacific brand gluten free in the carton) makes my beloved chicken divan just bland instead of gross. I’ll keep you posted if our recipe tweaks work someday. For now, alas – I am jealous of those of you who can make this recipe with no fears of retribution from the devil gluten!
- One package of frozen broccoli, cooked
- Two chicken breasts, cooked and cubed
- One can cream of chicken soup (the gluteny kind full of happiness)
- 1/4 cup of mayonnaise
- 1/2 tsp lemon juice
- 1/4 cup grated cheddar cheese
- 1/4 cup bread crumbs
- 1 tbsp butter, melted
- White rice
Preheat the oven to 350 degrees. Place the broccoli in a greased, medium size baking dish. Cover the broccoli with chicken cubes. Mix the soup, mayo, and lemon juice separately. Spoon the mixture over the chicken evenly. Sprinkle the top with cheese. Combine the bread crumbs with the butter, and spread this crumbly mixture on top of the cheese. Bake for 30 minutes. Serve over white rice.