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Chicken Divan 
For me, becoming a wife was an exciting time in life. Sharing my day with the one I love. Lovingly tending to the needs of my husband with great effort. Preparing meals that make him feel like he has married a culinary maven…then he requests his favorite dish, the one his mother used to prepare. The dish that evokes that "ahhh, I'm home from a hard day; all is right with the world" feeling. The dish that after my first try I promised never to make again. That dish was…Chicken Divan. I cringed when he would request that I make it for dinner, I had tried and missed the mark each time.
How blessed I was the day I stumbled upon my sweet mother-in-law's original recipe. Thank you Jesus! I made it for my husband the day he graduated from Regent University. It was every bit as delicious as he remembered!
Ingredients:
- 1 Bag frozen broccoli, cooked, drained and chopped
- 1-1 1/2 lbs of chicken breast, cooked and chopped
- 2 cans Cream of Chicken Soup
- 1 1/2 cups Miracle Whip
- 3 teaspoons lemon juice
- 1- 1 1/2 teaspoons of curry
- Salt and pepper to taste
- 2 cups of shredded cheddar cheese
Directions:
- Cover the bottom of a casserole dish (9x12) with broccoli.
- Place chicken over broccoli.
- Combine soup, Miracle Whip, lemon juice, salt and pepper, and curry.
- Pour the mixture over the chicken and broccoli.
- Sprinkle cheese on top.
- Bake at 350 for 35 minutes, covered.
Refrigerate.
Prior to serving, bake (covered) at 350 for 40 minutes or until the sauce is bubbly. Remove cover, bake for an additional 5 minutes. Serve with fruit salad and baked potatoes…or twice baked if you really want to be like my sweet mother -in-law
Copyright © 2008-2015 Samantha Ewing
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