I'm not a 'cheese person'. That’s why I hardly make non-bake cheese cake. But my big kids like cheese, especially cheese fries, pizza, pasta, cheese cake etc.
Whenever I cook spaghetti or pasta, sometimes my boy would paced in & out of the kitchen and dropped hint ... "put more Parmesan cheese".
As this month's Cook Like A Star features celebrity chef Paula Deen, I have bookmarked 2 to 3 of her recipes to try out to participate in the event. So, I settled with this rather creamy and cheesy dish Chicken Divan as I knew they would be very pleased and delighted to have that for dinner. I reserved some cooked chicken to make a bowl of chicken salad.
I halved the original recipe adapted from Paula Deen
and slightly reduced further for some ingredients adjusted to serve 3 - 4 pax with modification made in blue
2 (10-ounce) packages frozen broccoli, chopped. (I used fresh chopped broccoli 140g)
6 cup shredded chicken, cooked (350g)
2 (10 3/4 -ounce) cans condensed cream of mushroom soup (1 can)
1 cup mayonnaise (7 tablespoons)
1 cup sour cream (7 tablespoons)
1 cup grated sharp cheddar cheese (grated cheddar cheese 60g)
1 tablespoon fresh lemon juice
1 teaspoon curry powder (omitted)
1/2 cup dry white wine (omitted)
1/2 cup freshly grated Parmesan cheese (45g)
1/2 cup soft bread crumbs (3 slices of toasted bread crushed into small chunky pieces)
2 tablespoon butter, melted (1 tablespoon)
salt and pepper, to taste
Preheat oven to 177°C
Remove the outer wrappers from the boxes of broccoli.
Open one end of each box. Microwave on full power for 2 minutes, until thawed.
Drain the broccoli and put into a 11X7 casserole dish that has been prepared with a non stick cooking spray.
Top with shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, salt and pepper to taste.
Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Pat down evenly and smooth with a spatula. In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
Bake for about 30-45 minutes.
|Served with chicken salad tossed in Butterhead and cherry tomatoes|
When the hot dish was placed on the dining table, I could smell strong aroma of cheese & toasted bread crumbs, mushroom and garlic ... ? Garlic? But I didn't add any garlic. Opps ! Realised the I've poured a can of "cream of mushroom" ... with roasted garlic printed on the 2nd line of the label. But overall it tasted creamy delicious.
|Crispy crust and creamy cheesy ... Looks good|
My boy commented " This is very cheesy and creamy but nice ! I like this baked dish ... better than oily deep fried chickens... nice!".
My girl was hesitated for a 3RD
helping .. she looked at the dish and looked her empty plate again ... couldn't resist the "temptation" ^-^! Enjoy!
I'm linking another BUTTER post to the 'Little Thumbs Up' event and the theme for June is 'Butter' organized by