Thursday, October 30, 2014

Your kitchen willl totally reek of veggies after this.

I've posted a version of Divan before, but I wanted to change it up and get some extra veggies in here. Because the adults in this house like some greens. The child? Um, no. So rather than try and trick him into eating something he'll probably refuse to taste anyway, I just made this for us.

The last time I made Divan, I used a mixed veggie mix from Trader Joe's rather than straight broccoli and it was pretty awesome. This time, the steam in the bag fresh Brussel Sprouts were on sale, so I went that route. Next time I may try something else...everything I've tried so far tends to work. (But when does veggies and cheese NOT work? I mean, really.)

Speaking of, I added more cheese than I normally do, but with all the extra veggies, I went with it. A good call, I think.

Chicken Brussels Divan

About 16 oz. chicken breast
About 16oz halved Brussel sprouts, steamed
One small head broccoli, cut in small pieces and steamed
1 can condensed cream of broccoli soup (Campbell's is best)*
About 1/4 1% cup milk
1 cup finely shredded cheddar jack cheese
1/4 cup breadcrumbs
Curry powder
Salt & Pepper

*Cream of Chicken or Cream of Mushroom work well, too. Regular or low-sodium.

Season the chicken well with salt, pepper, and curry powder. Cook at 375 about 25 minutes. Let cool slightly and cut into bite sized pieces.

Mix chicken pieces with brussels, broccoli, soup and milk. Season with a pinch each of S&P. Spread into baking dish, sprinkle evenly with cheese and then breadcrumbs.

Bake at 375 for about 20 minutes until cheese is melted and everything is bubbly.

1 comment:

  1. I'm so happy you're back to blogging! I hope you keep posting :) This looks yummy, I'm going to have to try it.