I have fond childhood memories of my mother serving chicken divan to my family on cold winter nights. This recipe from Lisa Nuzzo, one of Chopontheblock.com's resident gourmets, is a delicious and comforting meal you'll be certain to enjoy.
Ingredients:
3â4 medium boneless skinless chicken breasts
2 cans cream of chicken soup
2 heads of fresh broccoli (2 lbs frozen)
½ cup mayonnaise
1 ½ cups of milk (enough to make the sauce creamy and not too thick)
2 cups grated sharp cheddar cheese
1 tsp. curry powder
garlic salt (to taste)
fresh ground black pepper (to taste)
olive oil
1. Season chicken breasts with garlic salt and pepper. Heat a large skillet with enough olive oil to cover the bottom. When skillet is hot, add chicken breasts and sear until golden brown on all sides.
2. Preheat oven to 350 degrees. Place browned chicken in oven-safe cooking dish or pan and bake for 15â20 minutes. Remove from oven and slice into medium-size strips (chicken should be almost completely cooked).
3. Steam broccoli until tender crisp (donât overcook).
4. In a large bowl combine soup, milk (gradually, to thin the sauce), mayonnaise, grated cheese, and curry powder. Add a dash of garlic salt and fresh ground black pepper to taste; mix thoroughly. Add chicken pieces and broccoli to the bowl and toss to combine. Add more milk if necessary. Pour mixture into a lightly greased baking dish and bake at 350 degrees for 25â30 minutes until bubbly and slightly brown on top.
5. Serve over Basmati rice. Enjoy with a light Pinot Grigio and warm crusty bread.