Chicken divan generally is a rich indulgence, one of those comfort foods that can make you feel good even when things don’t see to be going your way. And it doesn’t have to be a big production, either. All you need is some fresh broccoli and some leftover roasted chicken for a number of stove-top recipes that are both easy to make and tasty.
My thoughts turned in this direction recently after I read a recipe for the dish in Parade magazine. (Incidentally, chicken divan originally was made in the bygone Divan Parisienne Restaurant in the New York Chatham Hotel and featured a rich Mornay sauce that often contained cream of mushroom soup, mayonnaise, sour cream and cheese.) I thought about making the dish using pheasant and was well on my way to doing so until deciding to check out a few other divan recipes on the Internet.
Running out time because of a hectic afternoon of canning (pickled beets and turmeric dills), I chose a the following recipe from Campbell’s, with a few improvisations of my own. (Cream of mushroom soup instead of cream of chicken; Cheddar cheese soup instead of shredded Cheddar; half-and-half/milk combination instead of all milk; and additional cup of sour cream).
We had the chicken divan with some steam potatoes (with skins) and a fresh green salad, and the result was fantastic.
2-Step Skillet Chicken Broccoli Divan
1 tablespoon butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 10¾-ounce can cream of chicken soup (regular or 98% fat-free)
½ cup milk
½ cup shredded Cheddar cheese
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Variation: Try this recipe with cream of mushroom soup and shredded Swiss cheese.
Yield: Serve 4.
Approximate nutritional analysis per serving: 328 calories, 16 grams fat, 3 grams fiber, 35 grams protein, 735 milligrams sodium.