I’ve been attempting to cull my cook books.
It’s not an easy task – I keep getting distracted.
I had instructed myself to only judge the books by how recently I had used them. If they haven’t been opened in the last 10 or 20 years it might be time for them to go.
Of course I couldn’t resist having just one last look.
Some are old; some are new.
I think my oldest is from the mid ’40’s. It was my mother’s, possibly a wedding gift. I have most of the cook books that she (and my aunt) collected in the 50’s, 60’s, and 70’s. The recipes can be a bit strange but I love reading the advice dished out: Remember to freshen your lipstick and remove your apron before your husband gets home from work.
A lot of them were written to use the new ‘convenience’ foods: canned soup, frozen vegetables, ready-made sauces.
This was a very popular ‘fancy’ dish….
I made it easy and skipped the ‘Cream of Mushroom Soup’.
Click here to Pin Chicken DivanPrint
This is an updated version of an old recipe. I added Basmati rice to it for an easy ‘casserole’ dinner.
There is a bit of work first, but once it’s in the oven you can relax until dinner is served – from the casserole.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Chicken
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken broth
- 2 chicken breasts,(12oz, 360gr total weight) boneless, skinless, cut in half
- 1/2 head broccoli, about 10oz (300gr), cut into small florets with stem
- 2 medium shallots, chopped
- 1 clove garlic, minced
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) chicken broth
- 1 tbs Dijon-style mustard
- 1/2 cup (4oz, 125ml) white wine
- 2 tbs cornstarch (maizena) dissolved in 2 tbs water
- 1/2 cup (4oz, 125ml) Greek yogurt
- 1/2 cup (2oz, 60gr) Gruyere, shredded
- 1/4 cup (2oz, 60gr) Parmesan
- 1/4 cup breadcrumbs
- 1 tsp paprika
- Cook rice in chicken broth according to package directions, about 16 minutes.
- Heat oil in medium saucepan over medium heat.
- Add shallots, garlic and sauté.
- Add broth, thyme, parsley, heat to simmering.
- Add chicken, broccoli, cover and simmer 15 minutes.
- When chicken / broccoli are done, remove to a plate.
- Add mustard, wine, to cooking broth, and heat to a hard simmer.
- Add cornstarch mixture, stirring until thickened.
- Remove from heat, add yogurt and shredded cheese.
- Ladle 1/3 of the sauce into a baking dish.
- Spread rice evenly over the sauce.
- Arrange broccoli on top of the rice.
- Put 1/3 sauce over broccoli.
- Arrange chicken on top and pour remaining sauce over all.
- Mix the Parmesan, breadcrumbs, paprika and sprinkle on top.
- Bake in a 400F (200C) oven 15 – 20 minutes, until hot and bubbly.
- Serve directly from the dish.
Substitute sour cream for the yogurt and a small onion for the shallots. The original recipe didn’t have rice in the dish, I added to make it an easy, complete dinner
- Serving Size: 1/2 recipe
- Calories: 903
- Sugar: 9.1 g
- Sodium: 1664.9 mg
- Fat: 30.6 g
- Saturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 6.3 g
- Protein: 69.8 g
- Cholesterol: 181.2 mg
Keywords: chicken divan, chicken, broccoli, rice, cheese sauce
I’m getting spring fever.
The last 2 days have been beautiful. I went for a bike ride yesterday and my usual walk today.
I kept having to cross the road to get close to the mimosas.
I’m happy just standing near them and breathing. They have such a wonderful scent.
When I got home today I decided to check out the plum trees.
They were buzzing….
I’m surprised the photo doesn’t show all of the brown spots as there were bees everywhere.
I even saw a few butterflies, which is very unusual for this time of year.
The final bit for spring – we saw / heard 2 flocks of grue or cranes. They are so noisy one always hears them long before spotting them heading north for the summer.
Spring is coming….