My husband was appalled by the concept and wouldn't watch, but I figured I'd give it a chance. I didn't think it was as bad as all the critics assumed it would be. I know this is not the forum for this kind of discussion, but it's been on my mind.
I actually thought that it might give the bigots out there a reality check because it shows that, when it comes right down to it, we're all alike and react to each other in the same ways.
Hope this didn't open up a can of worms.
And here's a T&T recipe: So sorry I didn't copy where I got it from. oy But I love it. Yes, there is canned soup and broth. vay
Chicken Divan
Ingredients:
2 whole boneless chicken breasts
1/2 large bunch of broccoli or 1 bunch asparagus
1 can of cream of chicken soup
1/3 cup of chicken broth
1/4 cup milk or whatever
1/2 cups Hellman's mayonnaise
1/8 tsp. curry powder
3/4 cup grated sharp cheddar cheese
1 Tb lemon juice
French's Onion Rings to cover top
Preheat oven to 350 degrees. Add chicken breast to glass baking dish.
Season with salt and pepper. Put a small amount of water or chicken
broth in bottom of pan. Bake for 20 minutes.
Cut off stems of broccoli and cut the flowers into relatively big pieces. Blanch
broccoli pieces in boiling water for 30 seconds. Shock with cold water in
strainer. Dry on paper towels.
Layer chicken on the bottom of a 9 x 13 glass baking dish. (No need to grease
the pan.) Add a thick layer of broccoli on the top of the chicken.
Make the sauce in a mixing bowl by combining cream of chicken soup with mayo.
Then add chicken broth until mixture is smooth, but not too soupy. Add curry
powder, lemon juice and grated cheese.
Pour sauce on top of chicken and broccoli layers. (You may not need all of the
sauce.) Use a knife to fold the sauce into the chicken and broccoli without
disrupting the layers so some of the sauce moves to the bottom of the baking
dish. The sauce should cover the broccoli in the dish.
Sprinkle butter-moistened Cheez-It crushed crackers
on top of the sauce.
Bake in a 350 degree oven for 40-45 minutes until the casserole is bubbling.
Note: I like using asparagus. Broccoli has such a strong taste. I love it, but it's nice to try other things, too. Oh, and I love Panko for a topping.
I actually thought that it might give the bigots out there a reality check because it shows that, when it comes right down to it, we're all alike and react to each other in the same ways.
Hope this didn't open up a can of worms.
And here's a T&T recipe: So sorry I didn't copy where I got it from. oy But I love it. Yes, there is canned soup and broth. vay
Chicken Divan
Ingredients:
2 whole boneless chicken breasts
1/2 large bunch of broccoli or 1 bunch asparagus
1 can of cream of chicken soup
1/3 cup of chicken broth
1/4 cup milk or whatever
1/2 cups Hellman's mayonnaise
1/8 tsp. curry powder
3/4 cup grated sharp cheddar cheese
1 Tb lemon juice
French's Onion Rings to cover top
Preheat oven to 350 degrees. Add chicken breast to glass baking dish.
Season with salt and pepper. Put a small amount of water or chicken
broth in bottom of pan. Bake for 20 minutes.
Cut off stems of broccoli and cut the flowers into relatively big pieces. Blanch
broccoli pieces in boiling water for 30 seconds. Shock with cold water in
strainer. Dry on paper towels.
Layer chicken on the bottom of a 9 x 13 glass baking dish. (No need to grease
the pan.) Add a thick layer of broccoli on the top of the chicken.
Make the sauce in a mixing bowl by combining cream of chicken soup with mayo.
Then add chicken broth until mixture is smooth, but not too soupy. Add curry
powder, lemon juice and grated cheese.
Pour sauce on top of chicken and broccoli layers. (You may not need all of the
sauce.) Use a knife to fold the sauce into the chicken and broccoli without
disrupting the layers so some of the sauce moves to the bottom of the baking
dish. The sauce should cover the broccoli in the dish.
Sprinkle butter-moistened Cheez-It crushed crackers
on top of the sauce.
Bake in a 350 degree oven for 40-45 minutes until the casserole is bubbling.
Note: I like using asparagus. Broccoli has such a strong taste. I love it, but it's nice to try other things, too. Oh, and I love Panko for a topping.