"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Divan Recipe

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This recipe for Chicken Divan, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Opal Dupps


3 cups cooked, cubed chicken (6 bone-in breasts)
1-20oz. package frozen broccoli spears
3/4 cup mayonnaise
2 tsp. lemon juice
1/8 tsp. curry powder
6 oz. cheddar cheese, shredded
6 slices white bread for bread crumbs

Cook chicken breasts 1 hour - add 1 Tbsp. salt, 1 stalk celery, 3 slices onion, 10 peppercorns & 1/2 bay leaf. Let cool in broth. Remove chicken from bones & strain broth.

Heat 2 5/8 cup chicken broth. Mix 3/4 cup cooled broth with a scant 1/2 cup flour in shaker and add to boiling broth, cooking until thick. Cool.

Add mayonnaise, lemon juice & curry powder mixing until smooth.

Cook broccoli spears, drain well & place in buttered 9x13 pan. (Discard any tough stems and cut into smaller pieces.)

Add chicken and spoon sauce over smoothly.

Cover with grated cheddar cheese.

Brown bread crumbs in 1/4 cup margarine & sprinkle on top.

Bake at 375 for 50 minutes then cool for 10 minutes before serving.




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