I just heard on the radio that with the economy the way it is, more and more people are cooking casseroles. Because of that, cooking magazines are now featuring more recipes for casseroles. Hmm. Is it because a casserole is considered comfort food, or because they tend to be budget-friendly?
I like casseroles as well as the next person, but you can’t mention the word to Andy without him reminiscing about his mom putting a 1970’s crushed chip covered concoction on the table, and his dad then getting up to get the Cheerios out. Mention the word “casserole” to Andy’s brother John, and he’ll tease me about “Tater Tot Hot Dish”, which was a cheap and easy dinner my mom made for the family when I was growing up.
I like casseroles for a couple of reasons. 1. You can usually make it ahead of time. 2. Many recipes are actually a one-pot (or pan) meal; veggies, meat, and maybe a starch all in one.
This calls for a casserole recipe. I found this recipe in a Hoard’s Dairyman magazine waaay back when I was in high school. And I used the Hoard’s Dairyman to study for my Dairy Cattle judging team in FFA. But I digress. Here’s a yummy recession-proof chicken divan casserole recipe. I’ve tweaked it a little bit more to make it even easier.
Easy Chicken Divan
2 - 10 oz. Packages frozen broccoli
2 cups diced, cooked chicken (about three breasts)
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. Lemon juice
½ tsp. Curry powder
½ cup shredded sharp cheese
½ cup breadcrumbs or cornflake crumbs
1 T. butter
Cook broccoli in microwave or on the stovetop. Drain and place in a 9x13 pan along with the chicken. Just jumble them all up in there. Combine all other ingredients except the crumbs and butter. Spread over chicken and broccoli in the pan. Sprinkle buttered crumbs on top. Bake at 350 degrees for 25-30 minutes, or until heated through.