Recipe
Chicken Divan
Pam Grogan says her family loves this recipe from A Taste of Oregon cookbook.
8 chicken breasts 1 tsp. lemon juice Two 10-ounce pkgs frozen broccoli spears or 1 1/2 pounds fresh broccoli 1/2 tsp. Curry powder or 1/2 tsp. Oregano Two 10 1/2-ounce cans cream of chicken soup Two 6-ounce jars marinated artichoke hearts, drained (optional)
1 cup mayonnaise Slivered almonds (optional)
Cook, debone, and dice the chicken breasts. Cook broccoli until tender and spread it in a 9x13 inch baking dish. Distribute chicken over broccoli. Combine soup, mayonnaise, lemon juice, Curry powder, and artichoke hearts. Spread mixture over the chicken and sprinkle slivered almonds on top.
Bake at 350 F for 30- 40 minutes. Serves 6-8
Variation: Before baking, sprinkle the following over the chicken and broccoli: 3/4 cup shredded sharp Cheddar cheese,1/2 cup bread crumbs. This recipe can be divided in half and baked in a 8 x 8 baking dish.
Pam says, "When I make this, I use chicken fillets (no bones), no artichokes or nuts. I sprinkle seasoned bread crumbs on top. I either make this as a full recipe or half depending on if my son is home. He loves this!" |
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