Divine Chicken Curry Divan

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We Florida girls have to stick together: 

Me: “Katie, I ‘m at Wholefoods….what in the heck can I make for dinner? Its in the lower 80’s finally, such a cool breeze..I’m thinking a warm cozy casserole? I may even light a fire in the fireplace to celebrate the arrival of Fall.”

Katie: “Oh yeah, its getting cooler finally, great idea.  Chicken Divan all the way!”

While you may have to be from Florida to get the joke, here is my version of Chicken Divan, and WHOA, what a Divine evening it was for my family.

3 chicken breasts, cut into 1 inch strips, dipped in egg, then covered in gluten free flour with s/p.  Brown lightly in grapeseed oil, just a minute or two on each side.  Layer bottom of pan with all chicken.

Then comes a party of layers: a fresh bunch of  broccoli chopped, 1 can sliced or diced water chestnuts, and a cup of chopped yellow onion.  For the sauce you would mix 2 cans organic cream of chicken soup, add 1 small tub of organic sour cream (or mayo) and a 1 tbsp curry powder, very important. Top with a cup of shredded cheddar cheese and sprinkle with paprika.

Bake at 350 for about 45 minutes to an hour, till bubbly basically. Serve over brown rice.

….And it did break 80 that evening.  We sat at our glass fire pit to keep warm while we ate.


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