Friday, January 23, 2009

Keeping It Real (Resolution Report #1)

You asked if I would post recipes for new things I tried. The one I will post today is kind of an old school LDS casserole, I think. But until two weeks ago, I'd only had this once. My VT brought if for me after I had Padawan. I think I ate nearly the whole pan all on my own, it was that yummy. I don't really use recipes, so hopefully the following will be helpful. This made a nice, full 8 x 8 pan:

Chicken Divan

* Put cooked rice in the bottom of your casserole pan. No, I don't know how much to use. I had leftover white rice; I probably used a cup and a half or so. When I make this again, I will probably use brown rice.

* Add a layer cooked chicken. I boiled two breasts and cut them up pretty small.

* Add a layer of barely-steamed broccoli. Because you will bake everything later, the broccoli will cook a little bit more so you want to pull it off the stove or out of your steamer somewhere between blanched and tender-crisp.

* Divan Sauce. Most of the recipes I've seen for this start with cream of chicken soup. I avoid cooking with canned soup whenever I can because it is so high in fat and sodium, so I made a white sauce instead with half broth and half milk. (App. 3 tbsp butter, 3 tbsp flour, and 3/4 cup each of broth and milk.) When the sauce is nice and thick, add curry powder (to taste; I used probably a whole tablespoon), lemon juice and a tablespoon of mayonaise. You may want to use some black pepper also.

* Pour sauce over rice, meat and broccoli and then cover the top with shredded cheddar (you don't need much.)

*Bake for 20 to 30 minutes (depending on if you put it in the oven warm or cold) at 350. I didn't cover it--the sauce keeps it moist and I like my cheese to get a little bit golden bubbly.

This is good and easy, though it does take some time because everything has to be pre-cooked. It is a good make ahead thing and will keep in the fridge for a couple of days uncooked if you need it to. I usually have all of the ingredients on hand as well. I will definitely make it gain.

I'm trying something else new on Sunday that is probably not as "safe" as this. I'll let you know how it goes.


Suburban Hippie said...

My MIL makes this a lot. I like it but I never make it for some reason. I do make your "awesome pasta bake" from the ward cookbook frequently though.

CaLM RAPIDS said...

I think we'll have this for dinner tonight. We have leftover rice and chicken in the fridge right now. I'll just have to cook broccoli. And we love anything with curry in it. Thanks for saving me!

chris w said...

This is the one recipe that my husband brought to our marriage. His version also adds breadcrumbs over the top of the shredded cheese. mmmmmmmm.

Desmama said...

That sounds really good. I'll give it a go one of these days.

denedu said...

I love this one, too! I think the recipe is actually in the RS cookbook our ward made a few falls back before you guys moved. I had it once at a RS dinner in our USU ward and felt akward, 'cause I kept going back for more. hahaha It was sooooooo yummy!!! :)

Christie said...

Sounds good! I found boneless/skinless chicken breast for $1.19/lb this summer and canned a bunch. This recipe would be perfect for using a pint. Thanks.