I just talked to Mom on this Sunday evening before school starts. I'm crazy busy making dinner and getting everyone ready for tomorrow, but I had to stop and share what's in Mom's oven in Boone as I type. I was telling her about this morning's sermon at our church, which had me both laughing and crying. Our pastor preached from Psalm 13 is his timely series called "Psalms for the Suffering." It prompted Mom to quote verse 2 from Psalm 30, which says, "O Lord my God, I cried to you for help, and you have healed me." Amen to that. And then she said, "I'm making Chicken Divan for dinner. I wanted some comfort food." Comfort food indeed! Mom discovered that recipe not long after we moved to Miami, I think, and it quickly became a family favorite despite the cans of Cream of Chicken soup. In our foodie family, anything with condensed soup is labeled "white trash cooking", but don't take that as a derogatory title since it never stops us from eating it! I think Rob fell in love with me partly because of a pan of Chicken Divan, and not much makes him happier than entering a house that smells of it. Enjoy this comfort food from Mom's oven to yours!
Janet's Chicken Divan
1 bunch of broccoli, chopped in bite size peices
2 cups of cooked chicken in, sliced, approximately 4 breasts
2 cans of cream of chicken or mushroom soup
1 cup mayo
2 tsp. lemon juice
1-2 tsp curry powder
1-2 cups shredded sharp cheddar
1 cup bread crumbs
Steam the broccoli till slightly soft. Drain and layer in the bottom of a 13x9 pan. Spread the cooked chicken on top of the broccoli. Mix the soup, mayo, lemon and curry. Add more lemon or curry to taste. Spread evenly over the chicken. Top with the cheese and the bread crumbs. Bake at 350 for 25-30 minutes till melted and bubbly.
