I scream, you scream, we all scream for… Casserole! Ok so not the best lead-in, but there is something comforting about recreating classic casserole dishes from childhood. Here’s the one I’ve been perfecting lately. What’s yours?
I don’t know why this is called “Divan.” What is a Divan? Isn’t that a sofa? This is my mother’s recipe, handed down from my grandmother.
2 boneless, skinless chicken breasts
1 can Campbell’s Cream of Chicken soup
2 tbsp regular or unsweetened soy milk
2 teaspoons salt
2 teaspoons cracked black pepper
2 small scallions, minced
4 sprigs fresh thyme (use leaves, not stems)
2 cups frozen or fresh broccoli florets
4 cups prepared brown or white minute-rice (takes about 5-1o minutes on stove top, directions on box)
1 tbsp oil, butter, margarine, or 3 bursts cooking spray
PS: Oooh lookie! This (somewhat controversial) casserole recipe was featured on OffBeat Home!
(And yes, gluten-free or sodium-conscious folks, you can swap out the old-skool Campbell’s for other soups to suit your needs. I just refuse to sully the original recipe that way on my end. See the comments for links to alternatives and other readers’ favorite classic dishes!)
Preheat oven to 375. On stovetop, grease sauteee pan with oil or spray and cook chicken breasts, thyme leaves, and scallions until 160 internal temp and lightly browned on both sides (takes about 10 minutes). Remove from heat, let rest for 5 minutes, and then cut chicken into bite-sized pieces.
Mix remaining ingredients together in a shallow casserole dish, then add cut up chicken and scallions. Mix together and bake, covered, about 15 minutes until bubbly. Uncover and bake another 5 minutes or until top is browned. Serve hot.