as we're in the midwest right now, i thought it would be appropriate to share a very midwestern recipe. it's a classic casserole (or "hotdish", if you're from minnesota) that's gooey and yummy - we love it served with rice. the name of this one is chicken devan, but for years my mom called it "chicken dawn" (not sure why). even better, she has it written on her old recipe card as "chicken dwan", which i think sounds great. now james has added a new name to the mix, calling it "chicken devine" since it's one of his favorites. i don't care what you call it, you'll enjoy! p.s. you can cut this recipe in half and bake it in an 8x8" if you're not that hungry.
chicken devan
2 (10 oz.) package frozen broccoli
2 c. sliced cooked chicken (i use mix of white & dark meat)
2 c. cream of chicken soup
1 c. mayo
1 t. lemon juice
1 t. curry powder
1 c. shredded cheddar cheese
1/2 c. bread crumbs (or crushed crackers or potato chips)
1 t. butter melted
preheat oven to 350. in a large bowl, combine soup, mayo, lemon, curry, and cheese. add in chicken and broccoli - stir til combined. spoon mixture into a 9x13" baking dish. in a separate bowl, mix butter and bread crumbs and then sprinkle over the top of chicken mix. bake for an hour or until bubbly.
to freeze: mix all ingredients, put in pan, cover with foil, seal well & freeze. do not thaw, but cook an extra half hour (check it - may need more!).
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Liz, I've taken to serving this with corn. Just a different starch, but I love mixing it together on my fork. Yummy!
ReplyDeletemore like chicken DIVINE!!!!
ReplyDeleteHi Liz - BTW it's chicken Divan (with an 'i' not an 'e') just in case anyone else is looking it up :-). I also know the back story on why mom called it chicken 'dawn' (or dwan!) - when she first had this dish in the late '60s she asked for the recipe and when she wrote it down her own handwriting was too hard to decipher. She somehow read the 'divan' to say 'dwan' which she then realized made no sense and changed that to 'dawn.' Just a bit from the family lore!
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