This
recipe is brought to you by Ryan and Diane. When you like curry, and you like chicken divan, this is the best way to add a new flavor twist to an old classic.
Curried Chicken Divan
Yield: 4 Servings
prep time: 15
cook time: 45
total time: 1 hour
Ingredients
- 1 cups cooked rice (white or brown)
- 2-3 uncooked chicken breasts
- Drizzle of olive oil
- salt and pepper
- 1 large head broccoli1 tsp lemon juice
- 1 tbsp curry powder (divided)
- 1 cup sharp cheddar cheese, grated
- 1 can cream of mushroom soup ***
- 4 slices bread4 tbsp butter, melted
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and put the chicken breasts straight onto the paper. Drizzle with a smidge bit of olive oil, sprinkle with salt and pepper, and half the curry powder. Bake for 30 minutes or until chicken reaches 165 internal temperature.
- While chicken is baking: Shred cheese onto a piece of wax paper, set aside.
- Trim broccoli, place in a
microwave safe container with a splash of water. Cover and steam for
6 minutes or whatever your microwave takes to produce a crisp tender
broccoli.
- *** Substitute for Cream of
Mushroom Soup
1 tbsp flour, 1 tspb butter, 2 cups chicken broth, 1/2 package of mushrooms, sauteed.
- Cut bread pieces into
cubes. Set aside.
Assembly:
- In a large mixing bowl, add
rice, broccoli and chicken which has been cut into cubes after cooling
enough to handle. Add cream of mushroom soup, stir to combine, add
1/2 can of water to the mixture. This should be fairly loose, as the
rice will absorb some extra liquid. Add cheddar cheese, combine all
ingredients well.
- Place mixture into a greased casserole dish. Rinse mixing bowl, place butter in the bowl, and melt in the microwave, 30-40 seconds. Add cubed bread crumbs, stir to coat and top casserole, spreading evenly. Bake 30 minutes uncovered or until bubbly and breadcrumbs have browned.
All photographs copyright Janet S. Grey.
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