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Quarantine Cooking: Chicken Divan Recipe - Today Paula’s cooking up an old but classic casserole dish that’s easy to put together…Chicken divan!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/paulas-chicken-divan/
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#pauladeen #quarantinecooking
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0:00
- Hey, y'all, I've had so much fun
0:02
doing these videos for y'all during this quarantine time.
0:07
And it's a crazy time in our world.
0:11
And I've gotten so many letters from y'all saying,
0:15
"Thank you, thank you, Paula.
0:17
"It just gives us a little diversion."
0:20
So I'm happy, happy, happy to do this.
0:24
You know, it also gives me a diversion too.
0:27
So I love hearing from y'all,
0:29
and from what I understand,
0:31
and correct me if I'm wrong, Theresa, they have,
0:34
y'all have been requesting
0:37
a lot of like main dish casseroles, is that right?
0:41
- [Theresa] Yes, yes, and this one specifically
0:44
was asked for.
0:45
- Okay.
0:45
So somebody sent a message in that they would love to know
0:52
how to make chicken divan.
0:54
Well, it's probably one of the oldest chicken casseroles
0:57
in my memory.
1:01
It's been around a long, long time,
1:03
and it's very good and very easy to put together.
1:08
I actually started with a roasted chicken
1:11
from the grocery store.
1:14
And this works wonderful for casseroles.
1:20
I mean, we love just eating it as, on its own.
1:24
But I have picked it all off the bone
1:28
and I've sprayed this pan, so it won't stick.
1:32
And this is two 10-ounce packages
1:35
of chopped frozen broccoli.
1:38
Now I just have to warn you, and naturally,
1:41
you'll want to thaw them out,
1:42
but you're going to have to squeeze the water out of these
1:45
'cause they are so full.
1:46
Remember, they've been frozen,
1:48
so they are slap cadab full of water.
1:52
Okay, so we've got our chicken.
1:57
Ooh, and I got a pan going back here on the heat.
2:00
So we're going to put our chicken on top of our broccoli,
2:04
and this is going to be so good
2:06
because that chicken from the deli, they season it so good.
2:11
This particular one is a lemon pepper, y'all.
2:15
And it really is good.
2:18
It's good enough to eat straight up
2:20
with a piece of buttered white bread
2:26
and have you a chicken sandwich.
2:29
All right.
2:30
So again, I sprayed this, so it won't stick.
2:34
All right, so we've got to have a sauce to go over this.
2:36
So I'm going to start with a can of cream of chicken soup.
2:47
And you know, I'm sure there's many, many, many,
2:48
many, many, many variations of this recipe.
2:55
And now a can of cream of mushroom soup
3:00
that I had actually put some cheese in it
3:04
and melted some cheese.
3:06
So I would say use a can of cream of mushroom soup,
3:09
or even a can of, you know, the cheddar soup.
3:16
So, cheeses.
3:19
You know, it really depends on the cheeses of your choice.
3:23
I love Gruyere.
3:25
So that's going in here.
3:29
But again, you know, use your favorite,
3:32
use your favorite cheeses.
3:34
And this is a shredded cheddar,
3:39
and I will say this about that.
3:42
I have quit using a grated cheese that you buy in the store
3:48
because it doesn't melt well,
3:51
and there's just ingredients in it
3:53
that I don't know what it is.
3:56
So I just prefer grating my own cheese.
3:59
And that works out very well for me.
4:01
But I cheated today and I used one that's already grated.
4:09
So, but that's just a tip y'all can put in your hat.
4:14
All right.
4:15
The next thing is sour cream.
4:19
And I can't remember if that's a cup or a half a cup.
4:22
Theresa, can you remember?
4:25
- [Theresa] I think it's three quarters of a cup.
4:28
- [Paula] You're exactly correct.
4:30
You win the prize.
4:33
Since she prepped all this for us.
4:36
All right, now it calls for a cup of mayonnaise.
4:38
And look at that mayonnaise, see how, what color that is.
4:41
You know what that is?
4:42
- [Theresa] What?
4:43
- That's Duke's Mayonnaise.
4:47
You can see how eggy it is 'cause it's golden in color.
4:53
All right, we're coming along.
4:58
All right, now I'm gonna go back here
5:02
and I'm gonna take my melted butter.
5:05
And this is just something I like to do.
5:07
I don't like to pour butter on top of my casseroles.
5:12
I like to make sure that everybody in there
5:17
gets its own piece of butter.
5:21
I don't wanna, I don't want to leave anybody out.
5:27
So I think what I'm gonna do, you know,
5:33
and I've told y'all before, you know, have a ball,
5:37
do whatever strikes you.
5:41
I'm gonna use, we'll mix some panko in with that.
5:49
'Cause I just really do like that crunch.
5:53
So I think I'm gonna have to add more butter to it.
6:01
Because I don't think there's enough butter to go around
6:06
for all my crummy friends in there.
6:10
Get it?
6:11
- [Theresa] Got it.
6:18
- Okay.
6:22
All right, so while they're going swimming in that butter
6:25
I'm gonna add some curry powder.
6:29
Now is this a teaspoon right here, Theresa?
6:31
- [Theresa] Yes, ma'am.
6:32
- You know what, Michael and I are not crazy, crazy
6:35
about curry, so I'm gonna, I'm gonna back off a little bit
6:41
on that teaspoon and just taste it.
6:46
And see.
6:49
Eddie, you say you love curry?
6:52
- [Eddie] Mm-hmm.
6:53
- You know, actually it didn't taste that strong, Theresa.
6:57
And what is this?
6:58
Lemon juice?
7:00
- [Theresa] Yes, ma'am.
7:02
- Mm, that smells so good.
7:03
- [Theresa] It's fresh.
7:06
- Fresh lemon juice, yum.
7:10
All right, now I'm gonna give it another taste.
7:17
Mm.
7:20
That's really good.
7:23
All right, so now I'm gonna slowly add in
7:28
half a cup of chicken broth.
7:32
And that's gonna help juice that up
7:34
and thin that out a little bit.
7:37
I remember my first husband and I,
7:43
we were invited to somebody's house to eat.
7:47
And they served chicken divan.
7:50
When I was probably 19, maybe 20.
7:55
But my mother never did, she didn't do a lot of casseroles,
7:58
you know, she did the straight up,
8:05
you know, just Southern cooking.
8:07
So I had never heard of this or tasted it.
8:11
And I just flipped over it.
8:15
I thought it was so good.
8:17
And after loving it so much, I hadn't had it in years.
8:21
It's just one of those things I don't, I don't think about.
8:25
But this is one of my favorite easy weeknight casseroles.
8:31
How about you Theresa?
8:32
Do you like it? - Totally agree, yes, love it.
8:33
- [Paula] Do you make it a lot.
8:35
- [Theresa] I don't make it a lot, but I make it.
8:38
We love broccoli and chicken, so.
8:40
- Yeah.
8:41
And you know, there's so many variations to this.
8:46
It's all a matter of what your tongue likes.
8:53
Okay, so I think they've got enough butter on them.
9:00
All right.
9:05
And I'm gonna add the rest of that lemon juice,
9:06
that fresh lemon juice just gives it a nice,
9:09
you know what, Theresa?
9:11
I almost think it could take some more curry powder.
9:14
- [Theresa] Well, good gracious.
9:15
- [Paula] Well, come stick your, get a spoon.
9:17
- [Theresa] Let me get a double spoon for.
9:18
- [Paula] Yeah, and stick in it.
9:19
'Cause it doesn't taste real strong.
9:31
Is it enough?
9:35
- [Theresa] I think once all the cheeses and all
9:36
melt into it.
9:38
- [Paula] Yeah.
9:39
- [Theresa] 'Cause I mean, all that's gonna melt.
9:41
And that flavor is gonna be.
9:42
- [Paula] Yeah.
9:43
- Eddie probably should be- - I mean, curry, curry,
9:44
curry goes a long way. - Yeah, it does.
9:46
- [Paula] I know it does.
9:47
That's why I was scared of, here, Eddie.
9:49
Since you're a curry lover.
9:52
- [Theresa] I was gonna say, why are you asking me?
9:53
- Stick you a fork in there
9:54
and tell me if you think it needs a little bit more.
10:01
I guess I could have dug you a spoon out, couldn't I?
10:05
- No, I think that's good. - Think it needs some more?
10:07
- [Eddie] I mean, it's good. You could put more.
10:09
I like it the way it is.
10:10
Actually I taste the lemon too.
10:12
- Uh-huh, the lemon is good, isn't it?
10:15
Theresa, do you have the curry sitting out somewhere
10:18
or is it? - No, ma'am,
10:18
it's right by Eddie's arm.
10:21
- Okay.
10:22
- [Theresa] And it should be right on top because.
10:24
- Like this stuff right here?
10:25
- [Theresa] That's it.
10:28
- [Paula] All right.
10:32
I know a little curry goes a long way, so
10:37
I want to be careful.
10:42
And if you don't like curry,
10:43
you don't even have to put curry in.
10:53
I wanna do a little bit more, Eddie.
10:57
I think maybe a teaspoon and a half would not be too much.
11:02
All right, you got your fork ready?
11:04
Or your spoon?
11:09
I want a curry lover to.
11:20
- Yeah, it's good. - It's good?
11:22
Okie dokie.
11:24
So here we go.
11:24
That's a lot of sauce, y'all.
11:27
- [Theresa] That's a lot of yum.
11:29
- A lot of yum.
11:33
It is a lot of yum.
11:36
I'm gonna just spread that out.
11:41
While we, it's gonna take every bit of it.
11:52
'Cause we don't want a dry chicken divan.
11:57
Isn't that funny how just all of a sudden I remembered
12:00
somebody making this.
12:02
I wish I could remember who it was.
12:06
'Cause you know, back then,
12:09
it wasn't but about three or four restaurants in Albany.
12:14
It was Gargano's.
12:21
And what were the restaurants?
12:23
There was not many.
12:28
Okay, so there we go.
12:30
So the next thing I'm gonna do is add our bread crumbs
12:37
and our panko, remember I put a little panko in it
12:40
to just make sure it had a nice crunch.
12:45
And remember everything in here is cooked.
12:50
Even the broccoli.
12:54
Because it was blanched in order for them to freeze it.
12:57
So they did blanch it.
13:00
So really all this has to do is just, you know,
13:05
heat up until it's bubbly.
13:10
And your crumbs are nice toasty brown.
13:20
So this is just such a good, quick put together meal
13:30
that you are gonna love.
13:32
Now I'm going to put this in the oven.
13:34
I think 350.
13:35
- [Theresa] 350, and it says 35 to 45 minutes.
13:37
- 35 to 45 minutes. - Good old bubbly.
13:39
- Yeah, I just wouldn't want my bread crumbs to get-
13:44
- Too brown. - Too brown, yeah.
13:47
So if they look like they're getting too brown,
13:49
pull them out and cover it up with some foil.
13:54
And then put it back in.
13:55
So this looks like dinner to me, y'all.
14:02
So in about 45 minutes we'll come back and taste that.
14:07
And we'll be happy campers.
14:11
Our chicken divan is out of the oven, y'all.
14:15
And it brings back so many memories from so long ago.
14:21
I can't believe that that memory just hit me, Theresa,
14:24
while I was putting together your ingredients
14:28
that you had gotten up.
14:31
And this is gonna be our dinner.
14:34
So I'm not dipping any out of a plate.
14:37
I'm just going to kind of dig deep down.
14:44
It's hot as a $3 pistol.
14:53
And that's what I remember liking, that flavor, that curry.
15:01
'Cause I'd never had it before.
15:07
You want, does he, is he looking for chicken tenders, Caryn?
15:13
Guinea's got them.
15:17
This is so hot, y'all,
15:18
I don't know if I'm going to be able to taste it.
15:27
Y'all can, hopefully you'll take my word
15:30
'cause this is good.
15:35
Retro.
15:37
- [Theresa] It's always good to go backward sometimes.
15:40
- Mm-hmm.
15:41
Oh my goodness, that panko mixed with the,
15:46
those buttery crackers that we've all loved
15:48
for a hundred years, that panko gives it
15:51
that crunch, crunch crunch.
15:55
Maybe just one more little dig.
15:58
Mm.
16:00
So I hope that y'all'll get the ingredients.
16:04
You, in fact, you may even have all these ingredients
16:06
right there around your house
16:07
and won't even have to go to the store.
16:09
But it's a great dish to take to a social, church dinner,
16:18
if anybody's doing that right now.
16:21
But it's certainly good enough
16:22
to sit the family down to also.
16:26
Love and best dishes, y'all.
16:28
I look forward just to being together the next time.
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