I just love casseroles and it’s a good thing, let me tell you, because with Noah eating me out of house and home casseroles are the only way to keep up.
In the South, there is barely a casserole recipe that does not involve cream of mushroom soup. Or cream of chicken soup. Cream of anything soup, really. I, for one, do not understand why some people sneer at cream of mushroom soup. Like using it is some kind of crutch. My brilliant friend Susan Leathers, once a features editor at the Santa Rosa, California, newspaper, thought up an article based entirely on how people use Campbell’s cream of mushroom soup. Every features editor in America stole that idea, including me.
So last night I made Chicken Divan, one of the great casseroles of all time. It has everything in one dish, which is really the whole point of a casserole isn’t it? Chicken, broccoli, rice, creams of mushroom and chicken soup, mayonnaise and cheese, of course. All the basic food groups are represented.
I had it for lunch today (casseroles are always better the second day) and didn’t feel one shred of guilt crumbling up some potato chips on the top because Chicken Divan is so healthy to start with. Yes, I am kidding.
2 chicken breasts
Salt and pepper
1 can cream of chicken soup
1 can cream of mushroom soup
½ cup mayonnaise
Juice of 1 lemon
½ teaspoon curry powder
1 package frozen chopped broccoli, thawed
2 packages Uncle Ben’s Long Grain and Wild Ready Rice
Shredded Cheddar cheese
Preheat oven to 350 degrees. Salt and pepper the chicken breasts and sauté them until done (or use leftover chicken). Chop and let cool.
Mix together the soups, mayonnaise, lemon juice, and curry powder.
Microwave the broccoli and let cool, draining any accumulated water. Add the chicken and broccoli to the soup mixture.
Put the rice in a casserole dish. Top with the chicken and broccoli mixture. Sprinkle Cheddar cheese over the top.
Bake for about 30 minutes.