Chicken Divine

You’ve probably heard of a dish called chicken divan.  Unfortunately, like so many other casserole type dishes, it is almost inevitably made with canned, condensed, cream of crap soup.  Why?  Let me show you how easy it is to make a fabulous version, with no scary, jiggly, canned stuff. 

Here’s what you’ll need: 

• 2 chicken breasts
• 1 head of broccoli
• 4 oz. cream cheese
• ¼ cup green onion
• 1 teaspoons fresh thyme
• 2 cups chicken stock
• 2 Tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated cheese
• 2 Tablespoons butter
• 15 crackers
• 1 ½ teaspoons poppy seeds

First up, you need to cut the broccoli into florets.  Although I’m not using the stem in this dish, if your broccoli has a long stem on it like mine did, don’t waste it.  Clean it up, peeling off any rough or fibrous bits from the outside, then cut it into chunks.  Drop them into a freezer bag, and freeze them to use later for soup.

Then just cut the top of the broccoli into roughly bite size pieces. 

Dice your chicken breasts.  Add 1 Tablespoon of oil to a pan over medium heat and add the chicken.  Sprinkle it with the salt and pepper. 

Cook briefly on all sides. 

Then put a lid on and allow it to continue to cook for 7 minutes, moving it about once or twice so it doesn't burn. 

Remove the cooked chicken and pour in 1 ½ cups chicken stock. 

Add the broccoli and cover it, allowing it to cook for 5 minutes. 

While you’re waiting for things to cook, go ahead and chop your green onions. 

I happen to have fresh thyme on hand, so that’s what I used.   If you only have dried, cut it back to ¼ teaspoon or so. 

If you’re using fresh, give it a good rinse, then remove the leaves and chop them. 

When the broccoli has cooked for 5 minutes, it should still be green but starting to soften.  Go ahead and remove it from the pan. 

To the remaining ½ cup chicken stock add 2 Tablespoons flour. 

Stir that together until there are no lumps, and pour it into the pan. 

Stir over medium heat until the mixture becomes nice and thick.

Turn off the heat, then cut the cream cheese into pieces and add them to the pan. 

Stir until the cream cheese is mostly incorporated.  It’s ok if you still have some small lumps. 

Add the green onion and thyme. 

Stir that together and add the chicken and broccoli, along with any liquid from them, back to the pan.     

Gently stir until everything is evenly coated. 

Pour the whole thing into a buttered casserole dish. 

Give the pan a quick wash (or get a clean one out… your choice).  Place your crackers into a plastic bag. 

And crush them until you all of the pieces are fairly little.  I just used my hand. 

Melt 2 Tablespoons butter over medium heat and sprinkle in the poppy seeds. 

Add the cracker crumbs. 

Stir until everything is combined. 

Spread the cheese (I used extra sharp cheddar) over the top of the chicken mixture. 

Then sprinkle on the cracker crumb mixture. 

Bake at 350° for 35 minutes.  It should be nice and bubbly around the edges. 

See?  Delicious, beautiful, and not difficult, even without the cans. 

What recipe that usually calls for canned soup would you like to see upgraded?  

Comments

[Seeley deBorn]

Recipes like this are so easy to scale up and down. Plus, you could make individual ones in muffin tins and freeze them!