Kims Chicken Divan
Chicken and broccoli casserole with a subtle curried sauce, served over rice.
Servings 4 people
Equipment
- Clay baker
Ingredients
- 1 large head broccoli
- 2 large skinless boneless chicken breasts cut into 2 inch (approx.) cubes
- 1½ tbsp vegetable oil
- salt & pepper to taste
- 1 can cream of chicken soup
- 1 tsp curry powder
- ½ tsp fresh lemon juice
- 3 tbsp mayonnaise
- 1½ tbsp butter
- 3 tbsp bread crumbs
- 1 cup old cheddar grated
Instructions
- Steam broccoli briefly leaving still slightly crisp, set aside, reserve cooking liquid
- In a large non stick frying pan heat oil, add chicken with salt and pepper , fry stirring occasionally until no longer pink inside and a little browning is starting to appear - set aside
- In a medium bowl add chicken soup, curry, lemon juice, mayonnaise, and 1/2 a soup can of broccoli cooking water, whisk well until smooth, set aside
- In a medium bowl melt butter, stir in bread crumbs, and toss in grated cheese, set aside.
- In a soaked clay baker arrange broccoli.
- Layer the chicken on top of the brocolli.
- Pour the soup mixture over the the chicken and top with the grated cheese mixture.Put in a cold oven and turn heat to 350℉, bake for 45 minutes until bubbly - serve over hot rice. Enjoy.
Notes
Variation: Roast broccoli florets (toss with 1½ tbsp. extra virgin olive oil and a pinch of salt and pepper. Put on a sheet pan and roast 18 to 20 minutes until lightly brown. I was pleasantly surprised by the result. Just use vegetable stock or water in the soup mix stage.