Converted from paper version of the Broad Ripple Gazette (v16n06)
Life of the Party: Easy Chicken Divan - by Elizabeth Morse
posted: Mar. 15, 2019
Sometimes we have to be gracious on-the-go. Not just picnics and potlucks, either. I often find myself taking food to friends who've had new babies and/or surgery. While these occasions are sometimes celebratory, sometimes they are just a good show of faith to a friend who needs help. I like to prepare something just as tasty for these times as I would for a party. I've got about a dozen tried and true recipes to turn to for such occasions. I'll share my two favorites with you.
Easy Chicken Divan
2 packages frozen broccoli
3 breasts cooked chicken breast, sliced
2 cans condensed cream of chicken soup, undiluted
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon lemon juice, freshly squeezed
½ cup sharp cheddar cheese, shredded
½ cup bread crumbs, soft
1 tablespoon butter, melted
to taste salt and pepper
Preheat oven to 350.
Partially cook broccoli (I like to pop it in the microwave to get the ice off) then pour off water and line a 9 by 13 casserole with it. Add salt and pepper, then layer the chicken over the broccoli.
In a bowl, combine soup, mayonnaise, curry powder and lemon juice. Stir to mix well. Pour over the chicken and broccoli. Sprinkle the entire casserole evenly with cheese.
In a second bowl, toss the bread crumbs with melted butter to coat and sprinkle these evenly over the cheese. Bake on the lowest rack of our oven (so your bread crumbs won't burn) for 30 minutes!
Pro Tip: Serve with a crisp salad & lemony vinaigrette dressing.
This next one is my favorite casserole of all time. I prepare it every Christmas Eve and chuck it in the 'fridge to be baked for Christmas morning. It is enormously versatile and especially seems to be enjoyed by men (maybe because it pairs so well with beer?). I give you, My Aunt Georgia Hamon's:
one pound hot sausage, raw
one pound mild sausage, raw
two cans cream of chicken soup
½ cup milk
1 medium green bell pepper, chopped
1 jar pimientos, small
2 cups sharp cheddar, shredded
8 ounces noodles, uncooked
Combine ALL ingredients in a large bowl and toss to combine. Pour into a 9 by 13 baking dish.
Bake for 30 minutes in a 350 degree oven.
Hope these are winners in your book, too!
Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com
. Email her at firstname.lastname@example.org