Wednesday, May 28, 2014


Chicken Divan served over rice.  
This is the one recipe that my daughter and husband both request often.  It is easy to fix and just has such a great taste.  It just has a hint of curry powder in it but that adds a unique flavor. I have also included a recipe for poaching chicken.  Poached chicken is perfect to use in so many recipes, chicken quesadillas or tacos or chicken croquets.  This poached chicken recipe will leave you with tender, juicy shredded chicken.  Please try it, we all think you will like it!

Well seasoned chicken with chicken broth in slow cooker

The chicken will be falling apart when you remove it from the slow cooker.

Piles of shredded chicken!


1 1/3 pounds boneless, skinless chicken breasts
2 cups chicken broth
Salt and pepper

Place chicken breasts in slow cooker, salt and pepper generously, pour chicken broth over chicken, cover and cook on high for 4 hours or low for 8 -10 hours.  Chicken should practically fall apart when done and you are removing from the slow cooker.  Place chicken in a bowl and using 2 forks, pull the chicken apart.  Refrigerate until ready to use in Chicken Divan recipe.

First layer in your casserole dish is cooked, chopped broccoli.

Next add the shredded chicken,

Make your sauce then spread it on top the chicken.

Then sprinkle more grated parmesan cheese on top.

Bake at 350 degrees for 25 minutes, then broil for a couple of minutes.  So delicious!


10 ounce package of frozen chopped broccoli
Shredded chicken breasts from above recipe
1 can cream of chicken soup
½ cup real mayonnaise
½ teaspoon lemon juice
¼ teaspoon curry powder
½ cup grated parmesan cheese plus more for the top

Preheat oven to 350 degrees.

Cook frozen broccoli in microwave according to package directions.  Drain broccoli and place in a greased 2 quart casserole dish.  Place shredded chicken on top of broccoli.  In a separate bowl, mix soup, mayonnaise, lemon juice, curry powder, and ½ cup parmesan cheese together.  Stir well.  Spread this mixture over the top of the shredded chicken.  Sprinkle additional grated parmesan cheese on top.

Bake at 350 degrees for 25 minutes, then broil for a couple of minutes until top is browned and bubbly.

Serve over rice.  Makes 4 – 6 servings.

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