"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Divan Recipe

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This recipe for Chicken Divan, by , is from The Cook Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ann Harrington

Category:
Category:

Ingredients:  
Ingredients:  
3 pkgs broccoli (cooked until tender)
10 chicken breasts (boiled until tender) (cubed or pulled)
3 cans cream of chicken soup
1˝ cup mayonnaise
1˝ cup Velveeta cheese (grated)
˝ teaspoon garlic powder
Silvered almonds

Directions:
Directions:
Arrange broccoli spears in a 3 qt. baking dish (lasagna size). Add chicken to the top of the broccoli. In a large mixing bowl add the soup, mayonnaise and cheese, combine and pour over chicken. Sprinkle the top with slivered almonds. Bake at 325-350⁰ for 30 minutes.
Notes:
You may substitute broccoli for green beans and Velveeta® cheese for cheddar
I also add a dash of bulldog sauce to the cheese mixture. The chicken can be prepared early and frozen until needed. Rotisserie chicken works well also.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Ann Harrington, (Col. Myron Harrrington's (USMC) wife), served this at the Welcome Dinner - for the new Veteran Day students that were starting at the Citadel in the Fall of 1988. It was served with salad and bread. It makes a great dish for potlucks and church Homecomings.

 

 

 

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