I was instantly drawn to this meal because of the copious amount of broccoli in it. My husband would like cooked broccoli at every meal if I made it. Not a bad habit, I suppose, but try sprucing that up 4 or 5 nights a week. I knew this would be a perfect compromise.
While it starts with a large amount of broccoli, you soon add yummy things like chicken and cheese. Lucky for me, the day before, my mom happened to have roasted too many chickens for dinner (she is used to cooking for a family of 7) and gave me a whole cooked chicken to take home. This recipe was perfect for the leftovers! I cut the amounts given below in half for my small family and it left us with 3 good sized portions. I would suggest adding more of the bread crumb topping. There just wasn't enough golden crunchiness for me!
I struggled with a side for this dish. I thought of the obvious - rice or noodles, but it looked so gooey and cheesy I thought I should add a vegetable or salad - then I remembered the dish full of broccoli I started with and decided we could splurge and have home made cheese biscuits. So very yummy. The dish was fine without anything to soak up the sauce and I think I would serve it without rice or noodles again!
Thanks again Deb for the great idea! I loved copying your recipe!
Deb's Chicken Broccoli Divan
4 Cups chopped broccoli flowerets
2 Cups cubed cooked chicken
2 Cans of Campbell's Condensed Cream of Chicken Soup (Regular or 98% fat free)
2/3 Cup milk
1 Cup shredded cheddar cheese
4 tbsp dry bread crumbs
2 tbsp butter, melted
Place the broccoli and chicken into a casserole dish
Stir the soup and milk in a small bowl and pour over the chicken and broccoli. Sprinkle the shredded cheese over top. Stir the breadcrumbs and butter in a small bowl and then sprinkle over top of the cheese.
Bake at 450 F for 20 to 30 min or until the casserole is hot and bubbly.
I love broccoli too. Throw it in the oven, roast it with some garlic, olive oil and balsamic vinegar and I could eat just that every night.
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