I have loved this dish for as long as I can remember.
I wonder...how much Chicken Divan influenced my life? Why would I think that? It was the first meal I had ever cooked for my then new boyfriend and now husband.
Yep, I invited Sir Sportsalot to my house to watch.......what? can you take a guess? A Lakers vs. Celtic game. Back when Magic Johnson played. Back when the Lakers were on top of the world : Magic Johnson, Kurt Rambis, James Worthy, Byran Scott, A. C. Green, Michael Cooper and the true legend, Kareem Abdul-Jabbar. It was an awesome game with Magic Johnson making in incredible 1/2 court shot to win the game at the buzzer.
And of course, followed by a homemade dinner cooked and served by a 110 lb. blonde with goo-goo eyes and heart flutters.
The poor guy didn't have a chance.
My grandmother passed the recipe down to me. She had moved to Alabama and I had to make one of those long distance calls, that cost me an arm and a leg, to get the recipe. This was waaaaaaay before the days when the phone companies started offering unlimited nationwide calling.
I still have the original paper I used to jot down the recipe as she tried to explain to me what to do and how.
Ya...that paper has been around the kitchen for many many years and has the battle scars to prove it. I think I keep it now just for the sentimental value. It reminds me of the good ole days. I don't have the heart to replace it.....it's been through too much. It deserves respect amongst the other recipes. After all, it is a veteran.
(side note....I just saw the 7-day weather report and I'm a little irritated that it's going to be 80 on Thanksgiving Day. greeeeeeeeeaaat. Nothing like having the oven on all day long, while the turkey cooks and the A/C is on.)
Nana (the name I call my grandmother on my mom's side) says we need the following:
1 - cooked chicken (you probably won't use it all) I happened to have some leftover chicken in the fridge that I used
2 bunches of broccoli
6 oz cheddar cheese, shredded (or more if you're anything like me)
now I have 2 recipes for the sauce. One is from scratch and one is a "quickie"
From Scratch Sauce Recipe:
2 cups chicken stock (thicken with flour or corn starch...about 2 tablespoons)
1 cup mayonnaise
1 tsp lemon juice
1 tsp curry powder (or more to taste...I always use more)
garlic to taste
combine and simmer slowly until flavors blend
Quickie Sauce Recipe (this is the one I usually end up using):
1 can cream of chicken soup
1/2 can of mayo
2 tsp lemon juice
2 tsp curry powder
garlic to taste
Steam your broccoli
Funny how cats know the sound of a can opening
Combine your sauce ingredients and simmer until just blended.
Just make sure you don't let it get too hot or the sauce will break.....errrr.....separate. The mayo will cause that to happen (been there, done that....a few irritating times.)
Then get out your casserole dish. (oh wait...preheat your oven to 350'). Spray the casserole dish with non-sticking spray or whatever you like to use. Oil...shortening....whatever. Line the bottom with your steamed broccoli....
FYI...I normally use a 13x9 casserole dish but this night only my oldest daughter and I were going to be eating so I had cut the recipe in half and used an 8x8 dish.
Shred your chicken and place it over the broccoli.
Next I poured the sauce over the chicken and broccoli and covered that with a whooooole bunch of cheddar cheese. As far as I'm concerned, the more the merrier
Bake for about 30 minutes. Basically you just need it to heat through, get bubble and for the cheese to get all melty and yummy.
Ya, it's rich. If you don't want it that rich, cut the mayo in half and use sour cream or plain yoghurt for the other half. Or just use your favorite curry sauce. Me? My daughter? ya, we like it rich.
So what is it about this recipe that just makes me go mmmmmm? I love curry...but the combo of broccoli (probably my favorite veggie) and curry sauce and cheese.....ooooooh lordy have mercy on me!! This is some good stuff. Ultimate comfort food in my book.