Chicken Divan

Chicken Divan has intimidated me for a couple of years now.  After reading the low-fat recipe from Set for Life, I decided to give it a try.  This recipe isn't intimidating at all.  But of course, with Thomas and I, we rarely follow a recipe to a T.  We mixed the rice, soup mixture and chicken together (instead of layering them separately) and just layered the asparagus.  It was pretty scrumptious!

2 (10-oz) packages frozen broccoli or asparagus spears
1/2 cup buttermilk
1 cup sour cream, low fat
2 tsp lemon juice
1/2 tsp curry powder (optional)
1 (10-3/4 oz) can cream of chicken soup, low fat
2 cups cooked brown rice [we used half parboil and half brown]
2 cups cooked and cubed chicken or turkey breast
2 slices whole wheat bread [we omitted]
2 T Parmesan cheese

Slightly cook broccoli [or asparagus.]*  Mix buttermilk, sour cream, lemon juice, and soup.  In large baking dish, layer half the soup mixture, rice, chicken and [vegetables].  Top with remaining soup mixture.  For bread crumbs, place bread and cheese in a blender and pulse until fine.  Sprinkle over the top.  Cover and bake for 25 minutes in a 350 degree oven.  Uncover and bake five more minute or until hot and bubbly.

From: Merrill, Jane P. and Karen M. Sunderland. "Chicken Divan."  Set for Life. Salt Lake City, UT: Sunrise Publishers, 1995. 164.

*{Tips: to microwave, place frozen packages of vegetables on paper towel and cook on high for 3-4 minutes.  Cook asparagus thoroughly as I only cooked them on the stove for a couple of minutes and they were still crunchy after 25 minutes in the oven.  To microwave the entire casserole, cover with plastic wrap and cook at 70% power for 12 to 15 minutes or until done.}

October 21, 2011

Chicken Divan with french beans

This time I mixed the sauce with minute rice, layered half the sauce, chicken (from rotisserie), green beans, and the remaining sauce. Top with Parmesan cheese (of course Thomas added lots more!)