This blog is geared towards weekly menus and planning dinners for the week to save time and money, however, as summer comes to an end my menus have been a little sparse. It is has been crazy trying to visit family before the summer is over, so my husband and I have not even been home long enough to enjoy a week’s worth of delicious home cooked meals. That will hopefully change in the upcoming weeks, so I promise to be back on track with menus and tips on how to plan your weekly dinners.
I still wanted to share some great recipes with you, though, which is why I’m posting this one. Chicken Divan is one my favorite dishes. It is easy to throw together and serves perfectly over rice for a complete meal. This dish is a creamy, fulfilling comfort food to the max and with fall coming, I thought it would be a great one for you to try. Everyone who tries it, loves it. It is also a great meal to make for a friend who just had a baby or perhaps a friend or family member with cancer who is too tired to cook. They will want the recipe for sure!
Also, feel free to prepare the meal with light or fat free versions of the ingredients. I normally use the “healthy request 98% fat free” soups and light mayo. It still tastes just as great and makes this dish a healthy option. Can’t wait for you to try this dish and let me know what you think!! Make the first bite count!
Total Time: 1 hour 15 minutes
2 (10 ounce) packages frozen broccoli spears, thawed
6 boneless chicken breasts
2 cans cream of chicken soup
1 cup mayo
1 teaspoon lemon juice
1 cup shredded cheddar cheese
1 Tablespoon butter, melted
1/2 cup Italian style bread crumbs
2 cups dry rice (white or brown), cooked according to package
1. Preheat oven to 375.
2. I like to use an aluminum pan but any baking dish will work. Place broccoli in bottom of pan. Place chicken breasts on top of broccoli, 3 on one side and 3 on the other. Try your best not to overlap the chicken, it will take longer to cook.
3. Mix together soup, mayo and lemon juice. Pour over chicken. Sprinkle cheddar cheese on top.
4. Stir together melted butter and bread crumbs and sprinkle on top. Bake uncovered for at least 1 hour or until chicken is cooked through. Serve over rice.