Thursday, June 24, 2010

Chicken Divan Casserole

This casserole has is all - protein, vegetables, creamy sauce and crunchy bread. Even nicer, you choose the spice you are in the mood for - curry or Essence of Emeril.

3lbs. boneless skinless chicken breast
2 cans of cream of chicken soup
1 can of cream of mushroom soup
1 cup mushrooms
1 broccoli head
1/2 cup of curry OR Essence of Emeril
5 cloves of garlic (frozen) Trader Joes
4 slices of your favorite bread. 
1/2 cup of salted butter
Garlic salt

Boil 3lbs of boneless skinless chicken breast in 1/2 cup chicken broth and top with water.
Steam 1 head of broccoli until al dente.

In a bowl combine the cans of soup, 1 can of milk, 4 cloves of crushed garlic, 1/2 cup dehydrated onions.  Add the diced chicken and broccoli to the mixture. (Add 1 cup of sliced mushrooms (optional) Pour all ingredients into the casserole dish. Add the spice.
Top with 2 cups of shredded cheddar cheese.
For the bread topping: melt 1/2 cup of salted butter and 1 clove of garlic.  Add diced bread and coat evenly.  (I used old hot dogs buns for this recipe but sourdough works well)   Evenly spread the bread atop the casserole. 

Bake covered at 350˚ for 40 minutes.  Remove foil and cook for 10 more minutes at 375˚.



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Thanks for sharing!