There is something comforting about recreating classic casserole dishes from childhood. Here’s the one I’ve been perfecting lately — Chicken Divan. I don’t know why this is called “Divan.” What is a Divan? Isn’t that a sofa? [Editorial note: LMGTFY! According to Wikipedia, Chicken Divan “was invented at and named for the by-gone Divan Parisienne Restaurant in the New York Chatham Hotel.”]
This is my mother’s recipe, handed down from my grandmother…
- 2 boneless, skinless chicken breasts
- 1 can Campbell’s Cream of Chicken soup
- 2 tbsp regular or unsweetened soy milk
- 2 teaspoons salt
- 2 teaspoons cracked black pepper
- 2 small scallions, minced
- 4 sprigs fresh thyme (use leaves, not stems)
- 2 cups frozen or fresh broccoli florets. You can also use cauliflower, or kale.
- 4 cups prepared brown or white minute-rice (takes about 5-1o minutes on stove top, directions on box)
- 1 tbsp oil, butter, margarine, or 3 bursts cooking spray
Preheat oven to 375. On stovetop, grease sauteee pan with oil or spray and cook chicken breasts, thyme leaves, and scallions until 160 internal temp and lightly browned on both sides (takes about 10 minutes). Remove from heat, let rest for 5 minutes, and then cut chicken into bite-sized pieces.
Mix remaining ingredients together in a shallow casserole dish, then add cut up chicken and scallions. Mix together and bake, covered, about 15 minutes until bubbly. Uncover and bake another 5 minutes or until top is browned. Serve hot.
What’s your favorite classic casserole dishes from your childhood?