Chicken Divan Recipe
Sep. 26th, 2012 10:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beth_leonardA friend was asking for quick, easy, and healthy recipes to serve her family. I'd rather post in my own blog so I can find it again, so here it is.
Chicken Divan
* 3 heads broccoli (or 3-4 cups)
* 8-9 Chicken Breast Tenderloins
* 2 cans Condensed Cream of Mushroom Soup (3rd optional)
* 1/4 c. Mayonnaise
* 1.5 c. grated cheddar cheese
* Bullion cube or chicken Ramen flavor packet (optional)
* Rice
Cook broccoli. Cook chicken with optional chicken flavor. Cook rice. Place
broccoli in 8x12 or 9x13 casserole dish. Put chicken on top. Mix mayonnaise
and soup and spread on top of chicken, covering whole dish. Sprinkle cheese
over the top. Bake at 350 for 15-20 minutes until cheese is well melted.
Serve over rice. May be made ahead and refrigerated until ready to cook.
Long directions:
---------------
Rinse the broccoli and cut it very close to the heads. Put it in a microwavable glass dish with a lid. Don't add extra water, because the water from rinsing is enough. In my microwave we cook it on "cook -> Fresh Vegetables -> 1 cup" even though there's about 3 cups of broccoli.
Once that's started, put the chicken in a large pot covered with water and a packet of Top Ramen Chicken Flavor (when we make Ramen, we only use half at a time and save the extra packets) or a bullion cube. Let it boil. If you're using the thin chicken breast tenderloins, then the chicken should be cooked about the time the broccoli comes out after
the water is boiling.
While the Chicken and Broccoli are cooking, measure the rice and put dry rice in the rice cooker. I like to do two cups at once so there will be leftovers. Open the cans of cream of mushroom soup. Preheat oven to 350.
When the broccoli beeps, use tongs to transfer to the casserole dish. The casserole dish should be very full of broccoli. Then use tongs to put the chicken on top of the broccoli. Dump any water out of the broccoli dish then use it to mix the cream of mushroom soup and mayonnaise. Don't bother with measuring the mayonnaise, just use a very large spoonful or two to taste.
Pour the sauce on top of the chicken and spread it around so there's about an eighth inch to quarter inch on top of everything. If you have a 9x13 pan or there hasn't been enough sauce for the kids to eat the broccoli, you may want a third can of cream of mushroom soup.
Sprinkle cheese over everything, use more or less to taste. The cheese isn't very thick on top. Pop it in the oven. Use the leftover water from cooking the chicken to cook the rice. For my rice cooker I use 2.5 c water per cup uncooked rice (5 c. total) Start that right after you put the casserole in the oven, sometimes even before.
Notes: It takes about 15 minutes in the oven when made fresh. I sometimes cheat and cook it in 12 at 375, but if it goes too long I risk singeing the cheese, which my kids don't like. When coming out of the fridge, it takes closer to 20 minutes. It reheats well the first time, but more than twice through the oven and the broccoli doesn't taste as good. For my family of 4, this is two full meals.
The chicken breast tenderloins (pink package at Costco) cost slightly more than the full chicken breasts ($2.70/lb instead of $2.10) but cook up *much* faster and I don't have to worry about whether or not they're cooked all the way through. The kids usually eat half of one each and the adults 1-1.5 each. You can also substitute chicken breasts whole, or cut it in cubes.
My children think they like broccoli, because I only serve them broccoli so slathered in sauce it hides the taste.
We make this about twice every three weeks. It takes about 20-25 minutes to prepare, and another 15-20 to cook.
* 3 heads broccoli (or 3-4 cups)
* 8-9 Chicken Breast Tenderloins
* 2 cans Condensed Cream of Mushroom Soup (3rd optional)
* 1/4 c. Mayonnaise
* 1.5 c. grated cheddar cheese
* Bullion cube or chicken Ramen flavor packet (optional)
* Rice
Cook broccoli. Cook chicken with optional chicken flavor. Cook rice. Place
broccoli in 8x12 or 9x13 casserole dish. Put chicken on top. Mix mayonnaise
and soup and spread on top of chicken, covering whole dish. Sprinkle cheese
over the top. Bake at 350 for 15-20 minutes until cheese is well melted.
Serve over rice. May be made ahead and refrigerated until ready to cook.
Long directions:
---------------
Rinse the broccoli and cut it very close to the heads. Put it in a microwavable glass dish with a lid. Don't add extra water, because the water from rinsing is enough. In my microwave we cook it on "cook -> Fresh Vegetables -> 1 cup" even though there's about 3 cups of broccoli.
Once that's started, put the chicken in a large pot covered with water and a packet of Top Ramen Chicken Flavor (when we make Ramen, we only use half at a time and save the extra packets) or a bullion cube. Let it boil. If you're using the thin chicken breast tenderloins, then the chicken should be cooked about the time the broccoli comes out after
the water is boiling.
While the Chicken and Broccoli are cooking, measure the rice and put dry rice in the rice cooker. I like to do two cups at once so there will be leftovers. Open the cans of cream of mushroom soup. Preheat oven to 350.
When the broccoli beeps, use tongs to transfer to the casserole dish. The casserole dish should be very full of broccoli. Then use tongs to put the chicken on top of the broccoli. Dump any water out of the broccoli dish then use it to mix the cream of mushroom soup and mayonnaise. Don't bother with measuring the mayonnaise, just use a very large spoonful or two to taste.
Pour the sauce on top of the chicken and spread it around so there's about an eighth inch to quarter inch on top of everything. If you have a 9x13 pan or there hasn't been enough sauce for the kids to eat the broccoli, you may want a third can of cream of mushroom soup.
Sprinkle cheese over everything, use more or less to taste. The cheese isn't very thick on top. Pop it in the oven. Use the leftover water from cooking the chicken to cook the rice. For my rice cooker I use 2.5 c water per cup uncooked rice (5 c. total) Start that right after you put the casserole in the oven, sometimes even before.
Notes: It takes about 15 minutes in the oven when made fresh. I sometimes cheat and cook it in 12 at 375, but if it goes too long I risk singeing the cheese, which my kids don't like. When coming out of the fridge, it takes closer to 20 minutes. It reheats well the first time, but more than twice through the oven and the broccoli doesn't taste as good. For my family of 4, this is two full meals.
The chicken breast tenderloins (pink package at Costco) cost slightly more than the full chicken breasts ($2.70/lb instead of $2.10) but cook up *much* faster and I don't have to worry about whether or not they're cooked all the way through. The kids usually eat half of one each and the adults 1-1.5 each. You can also substitute chicken breasts whole, or cut it in cubes.
My children think they like broccoli, because I only serve them broccoli so slathered in sauce it hides the taste.
We make this about twice every three weeks. It takes about 20-25 minutes to prepare, and another 15-20 to cook.
