This chicken divan recipe is perfect if you have leftover chicken! Instead of wasting food, you can get creative!
Leftovers are often a main ingredient for many recipes in my kitchen! I really hate to waste food! Happily, my years of cooking school in Poland have made me very creative.
For a warm, healthy meal you can add colourful vegetables. You can get your children busy and have them help you create something really delicious and special for everyone!
2 broccoli heads
6 cups of shredded chicken (cooked)
2 tablespoons of milk
2 cans of condensed cream of mushroom soup
1 cup of mayonnaise
1 cup of sour cream
1½ cup of grated cheese at your choice
1 tablespoon of fresh lemon juice
½ teaspoon curry powder
Salt and pepper to taste
½ cup white wine (optional)
½ cup soft bread crumbs
2 tablespoons butter
1 tablespoon of finely chopped parsley
Preheat oven to 180°C/356°F.
Bring 4-6 cups of lightly salted water to a boil. Add 2 tablespoons of milk. Cook the broccoli in this for a few minutes.
Meanwhile, oil a casserole dish. Drain the broccoli and put it into the casserole dish.
Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, some of cheese, lemon juice, curry powder, salt and pepper to taste, and the wine. Of course you can leave the wine out when serving with children. Speaking of children, where's my Chef?!....
Whisk everything well together to make a sauce. Pour the sauce over the broccoli and chicken. Mix everything well.
Once the mixture is in the dish, pat it all down evenly and smooth with a spatula.
Combine the remaining cheese, bread crumbs, and butter and spread over the top. Finally, sprinkle the parsley over everything.
Bake for about 30 to 45 minutes.
Serve our chicken divan recipe with rice or potatoes.
Yes Chef...and a salad! Talk about children!!