Speaking of church responsibilities, last night was the Deacons' annual December potluck, which meant I had to prepare a dish to pass after work last night. I had mentioned to my sister when I was at her house on Thanksgiving that I needed to think of something to prepare for the potluck, and she suggested I make the chicken Divan recipe that her husband had made the first time he cooked for her when they were dating. I looked over the recipe and decided to looked tasty, and more importantly easy, so I gave it a try.
Chicken Divan a la Jim
- 10 oz. package frozen broccoli
- 1 cup cooked chopped chicken
- 1 can condensed cream of chicken soup
- ½ cup. mayonnaise
- 1 tsp. lemon juice
- 1 oz. shredded cheese
- ½ cup bread crumbs
- 1 tbsp. melted butter
Prepare broccoli according to directions on package and place in bottom of a casserole dish. Layer cooked chicken over broccoli. Combine soup, mayonnaise, and lemon juice, and pour over chicken. Sprinkle cheese over the top. Combine the bread crumbs and melted butter, and sprinkle over the top. Bake at 350° F for 35 minutes. Serves 4.
I made a few adjustments to the recipe. I used winter vegetable mix (broccoli, cauliflower, and carrots) instead of just broccoli, because I had an extra package of the former in my freezer already, and cream of broccoli instead of cream of chicken for the same reason, except in the cupboard instead of the freezer. Also, I roughly doubled the recipe, mostly because I was cooking for more than two people, but also because the recipe as written would be too small for my small casserole dish. (I say "roughly" because I used a 16 oz. bag of vegetables, not 20 oz. Also, I may have used slightly more than 2 cups of cooked chicken; I started with a pound of uncooked chicken.) Everyone seemed to like it, so I'd say the adjustments worked, or at least did no harm. I call that a success.