A century or two from now when I’m on my death bed (because I figure I’ll live an unusually long time), this will be requested as my last meal.
And for those who see the tags and say “Hey! It’s got chicken. Why the hell did you tag it as ‘vegetarian’?” Well, technically you are correct. Technically. This time. But on many occasions I’ve wanted to eat this dish, had no chicken in the frig, and I was too lazy to drive and get some. Then you can make this dish vegetarian.
I have also made a vegan version of this. It’s edible but just not the same. I’m not pleased enough with it at this time to pass it on. I’ll work on perfecting it.
Chicken Divan Casserole:
- 2 medium broccoli crowns
- 3 chicken breasts, cut into bite size pieces
- 1 can of condensed cream of chicken soup
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 4 oz shredded cheddar cheese (about half a stick of Cracker Barrel sharp cheddar)
- 1/2 cup to 1 cup of bread crumbs
- 1 tablespoon of melted butter (optional)
- cooked rice (optional)
- Preheat the oven to 350 degrees.
- Cut broccoli into florets. Steam the broccoli until a bright green, about 5 minutes. I use a metal steamer tray put into a small sauce pan with a little water in the bottom. Arrange cooked broccoli in the bottom of a casserole dish.
- Place bite size chicken pieces on a plate and microwave for 3-4 minutes until chicken is cooked through. There should be no more pink color. Arrange chicken on top of the broccoli.
- Now it’s time to mix the most delicious sauce ever. The combination of these ingredients sounds odd, but I swear it’s good. I end up licking the bowl clean. Combine the whole can of cream of chicken soup, sour cream, mayo, lemon juice, and curry powder in a bowl. Stir well.
- Spread the sauce over top of the chicken and broccoli in the casserole dish. The sauce will seep down and get to the broccoli so don’t worry about stirring. Now use your finger, scoop up any remaining sauce, and eat.
- Sprinkle the shredded cheddar on top of the casserole.
- If using butter with the breadcrumbs (which I don’t do but the original recipe says to), melt it and stir with the breadcrumbs. Top the casserole with the breadcrumbs.
- Bake the casserole for 25 to 30 minutes until cheese is melted and breadcrumbs are slightly browned.
When I’ve been too lazy to buy chicken, I’ve made this recipe with either extra broccoli or a combination of broccoli and cauliflower (both steamed). You can use just about any vegetable. Everything is good in this sauce. Also substitute cream of mushroom soup, cream of asparagus, etc. for the cream of chicken.
So vegetarian or otherwise, enjoy this recipe. It’s truly one of my favorites.