I’m happy to announce a new series on Carolina Couponer — Tasty Tuesday. Each Tuesday, I will introduce my readers to a new recipe. Now, this series should come with a disclaimer because I’ll be the first to admit that I’m no Rachael Ray. I am a good ol’ country girl that generally sticks to a few basic, down-home, fried, tried & true recipes that my mama taught me. However, just for you, I’m branching out and trying some new recipes. I hope you enjoy!
First up.. Chicken Divan Inspired by Paula Deen.
- 2 (12-ounce) packages frozen broccoli, chopped
- 6 cups shredded chicken, cooked
- 2 (10 3/4-ounce) cans condensed cream of something (I used chicken & celery)
- 1 cup mayonnaise
- 2 cups shredded cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon curry powder
- Salt and pepper
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan
- 1/2 cup bread crumbs
- 2 tablespoons butter
Preheat oven to 350 degrees F.
Prepare the broccoli per instructions on bag, drain, and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, 1 1/2 cup Cheese, lemon juice, curry powder, salt and pepper, to taste, and chicken broth. Mix together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into a casserole dish. Spread evenly. Sprinkle remaining cheese on top. Melt butter, mix in Parmesan, bread crumbs and sprinkle over the top.
Bake for about 30 to 45 minutes.
*Final notes: You can serve this yummy dish solo or add some sides. Here in the CC house, we served it with mashed potatoes, after all — that’s the basis of all of our meals. I also suggest you adjust the cheese amount depending on how much you like, we loove cheese in this family. Overall, this recipe was a keeper and I definitely think we will be making it again in the future.
This recipe was adapted from Paula Deen’s Chicken Divan Recipe, found on the Food Network.Pin It