"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHICKEN DIVAN Recipe

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This recipe for CHICKEN DIVAN, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan DeJong
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken breast halves
1 c. grated cheddar cheese
2 bunches fresh broccoli
1 T. lemon juice
2 cans cream of chicken soup
1 T. curry powder
1 c. mayonnaise
1/2 pt. sour cream
bay leaf
4 peppercorns
salt and pepper to taste
grated parmesan cheese
paprika for color

Directions:
Directions:
Cook chicken in water seasoned with bay leaf, salt and peppercorns for 15 minutes. Drain. Cut broccoli stalks into individual serving size and cook for 5 minutes. Drain. Grease 9x13 baking dish. Place breasts into dish with stalk of broccoli between each. Sprinkle with salt, pepper and parmesan. Prepare sauce with soup, mayonnaise, sour cream, cheddar cheese, lemon juice and curry powder. Pour over chicken and broccoli and top with parmesan cheese and paprika. Dot with butter and bake at 350 degrees for 30-40 minutes. Serves 6-8.

Variation: Cut chicken and broccoli (after cooked) into bite-size pieces and prepare dish as outlined above. Serve generous scoops of divan in Pepperidge Farm puff pastry cups.

 

 

 

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