Combining Two Creamy Ingredients Makes The Best Sauce For This Chicken Casserole
If you asked me what my favorite food was when I was a kid (don’t ask how many years ago that was), my immediate answer would have been Chicken Divan. This easy casserole of juicy chicken, yummy broccoli, creamy sauce and gooey cheesy crust was one of the first recipes I learned how to make with my mom. It was also one of the first meals I cooked for my husband!
From a real foodie perspective, however, chicken divan leaves a lot to be desired. My mom’s handwritten recipe dates at least from the early 1980’s, and most of the ingredients emphasize convenience over nutrition (that was all the rage back then). Shredded and processed cheese, canned bread crumbs, Kraft salad dressing, frozen broccoli, and of course condensed soup.
Over the last three or more years, I have been steadily removing ingredients like this (aside from the frozen broccoli) from my pantry. I’ve been much healthier this way! But this also meant that very few convenience casseroles now grace our table.
The couple that remain have been converted into more nourishing versions of themselves, and now that I am back to feeding my casserole-loving hubby. Oddly enough, chicken divan was one of the last casseroles I attempted to update fully.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Mince the broccoli into extra small pieces after steaming for easy eating.
Recipe and image courtesy of: Persnickety Palate
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