Recipe Monday... on Tuesday

So, I am a day late this week... having sick kids will throw you off a little bit!

Some of you have asked why I like to post a recipe once a week?

The answer is easy:  I am a firm believer in cooking from scratch.  Love it.  It is (usually) healthier, saves money, you control what goes into it, and it can be a fun experience.  However, I am NOT a firm believer in slaving over a hot stove.  Good grief, we have kids and families and jobs and responsibilities!  Most of these recipes I post can have their prep time done in about 15-20 minutes, then bake/cook/throw in crockpot, eat and enjoy!

But in honor of a friend of mine, who does not believe I spend little time cooking in the kitchen in the evenings, I am posting my easy homemade chicken divan recipe.  It's a bit different from what you'll find in online recipes, but tastes good and can be customized to your own family's preferences.

Easy Chicken Divan

(makes one 8x8 or 9x9 square dish)

Ingredients:

1 16 oz bag frozen vegetable of choice (broccoli, green beans, asparagus, etc) 

1 cup chicken broth (or make your own with chicken bouillon)

2 chicken breasts, thawed and salt & peppered (or to get an extra awesome flavor, use McCormick's steak rub.  I use it in tons of recipes and it is an awesome spice mix)

1 can cream of chicken soup

1 large dollop of mayo or sour cream

1/4 cup milk

1 TBSP lemon juice

2 TBSP curry powder (or more to taste)

1 tsp garlic salt

1 TBSP butter

2 TBSP bread crumbs

4 oz shredded cheddar cheese (optional)

Directions:

1.  Preheat oven to 350 degrees, spray square baking pan.

2.  Boil chicken broth on stove, then cook vegetables according to package directions until soft-crisp.  Drain, and spread in bottom of baking pan.

3.  While vegetables cook, sear chicken at medium-high head until golden brown on both sides, then reduce heat to medium low and cover until cooked through, turning as needed.  When cooked, either shred or chop into bite-sized pieces and spread over vegetables.

4.  While your chicken cooks, go head and mix in small bowl the soup, mayo or sour cream, milk and seasonings.  Don't be afraid to go a bit strong on your seasonings, as the veggies and meat will pick it up while it bakes.

5.  Pour/spread sauce over the vegetables and meat.

6.  Melt butter in separate bowl, and toss the bread crumbs in it.  Sprinkle on top of sauce.

7.  If desired, top with shredded cheese.

8.  Bake for 20 minutes and until golden brown and bubbly.

Serve over rice or egg noodles, which can be cooked while the chicken divan bakes.

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FAQ's:  I like to cook with chicken, but my family always complains that it is too dry.  What can I do about that?

My Answer:   Besides changing how you cook your food, the easiest answer is to brine your meat!  I do this with both poultry and pork, but basically, fill a bowl with lukewarm water, add 1 TBSP each of salt and sugar, and put your meat in for at least 10 minutes before you cook with it.  Makes a huge difference and will keep even baked chicken tender and moist!  You can even get creative and add other spices to the the brine to enhance the flavor of your meat (for example, for chicken divan, I add some curry into the brine).