UNCLE HAROLD'S CHICKEN DIVAN
My Great Uncle Harold made this when I visited him in 1973! He was an amazing man, and he loved to cook. I have no idea where he found this recipe, but knowing him I imagine it was in a magazine. It wowed me and it has been a favorite with my family for 50 years now! I hope you will ty it. If you are not fond of curry, you can...
Provided by Chef Potpie (Laurel)
Categories Casseroles
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350.
- 2. Steam broccoli florets with 2 tablespoons water, covered, in microwave for 3-4 minutes, depending on size of florets and the wattage of your microwave. We want them to be crisp-tender. Drain them and place them in a deep oven-proof pot or Dutch Oven.
- 3. Heat skillet with oil, season one side of chicken breasts with salt and pepper, or your choice of seasoning salt. Place in hot oil, season the other side. Allow to brown for a few minutes, (this depends on the size and thickness, just get them looking good and seared.) Flip to brown the other side.
- 4. While chicken is browning, combine soup, mayonnaise, lemon juice, curry powder, sambal, and 1 cup of cheese in a bowl to microwave, or a pot on the stove and warm all together, stirring.
- 5. Place browned chicken on top of broccoli in the pot, pour the sauce over. Sprinkle with remaining 1 cup of cheddar cheese. Cover, place in oven and bake for 45 minutes.
- 6. Serve over white rice.
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