In honor of my incredible hubby and our 18th wedding anniversary, I am putting his very favorite recipe up on my blog. Yep, it just does not say “special day” to him with out Chicken Divan. So I thought I would share it with you!
Just so you know, there is a recipe icon to the right of this page you can click on for ALL of my favorite recipes that I have blogged about thus far. There are many pages so feel free to go through them and enjoy!
1 small can of sliced water chestnuts
2 cans of cream of chicken soup
1 cup of mayonnaise
2 tsp of fresh lemon juice
½ tsp curry powder
2 packages of boxed, frozen, chopped broccoli
8 large chicken breast halves, bone in and skin on (DO NOT SUBSTITUTE THIS)
¾ cup of Pepperidge Farm herbed stuffing
Boil chicken in pot with salt to taste then de-skin and de-bone. Then dice it up and set aside. Cook broccoli for 5 minutes with a dash of salt, then drain. Put in buttered, oblong casserole dish. Scatter water chestnuts on top of broccoli. Put chicken on top of water chestnuts and add a touch of pepper. Combine lemon, soup, curry, and mayo and pour over chicken. Sprinkle stuffing on top and then dot with butter and paprika. Bake covered at 325 for 45 minutes and the an extra 10 minutes without foil at the end to brown the top.
Enjoy this recipe but beware! If you omit or do not follow this recipe exactly, it will not be its best. (ie dont omit lemon juice cause you think it wont matter or try to use boneless, skinless chicken breasts to try to make things easier. Don’t take out the curry, etc!)