I love that Moira pretty much eats what we eat. Unless of course it's something she's not allowed to have just yet (honey, milk, anything heavy on the sugar, etc.). At 10 months old, I view it as a blessing and hopefully will lead to a toddler who is not picky when it comes to eating, but we'll see :) So, when I meal plan, I try and make sure most nights I serve a dinner that will be easy for her to eat. My kiddo loves her some meat and veggies, and does alright with most fruits (let's just say kiwi was an experience). And she has recently been chowing down on cheese. LOVES it. She is also not one for anything bland or extremely mushy (over ripe bananas or mashed potatoes are the two biggest).
So, when I came across this recipe for Chicken Divan and noticed it had chicken, broccoli, cheese, and curry powder, I figured it would be worth a shot to see if she would like it. And the verdict was a clean plate. Over and over again. For dinner the first night and a couple of lunches after that. So, I made it a couple weeks later with a few more tweaks and got the same result. From everyone, not just Moira. So, in our house, this recipe is a winner. And super easy to make. The original recipe calls for pre-cooked chicken and frozen broccoli, which you're more than welcome to use, but those aren't standard at our house unless I have Adam grill up a ton of extra chicken to have on hand. So, if you do choose to go for an even easier route, just make sure you omit the appropriate steps :)
Chicken Divan
3 boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper to taste
1/4 cup + 2 Tbsp chicken broth
4 cups broccoli, chopped
1 onion, diced
4 cloves garlic, minced
2 cups mushrooms, sliced
1 10 3/4oz cans cream of mushroom or chicken soup
3/4 cup Greek yogurt
3/4 cup sour cream
1 cup sharp cheddar cheese, grated
3 Tbsp lemon juice
lemon zest from 1 lemon
1 1/2 tsp curry powder
salt and pepper to taste
1/3 cup white wine
3/4 cup Parmesan cheese, grated
1/4 cup bread crumbs
1/4 cup panko crumbs
2 Tbsp butter, melted
Preheat oven to 350˚ F. Grease a 9x13 baking dish.
In a large skillet over medium-high heat, add chicken and 1/4 cup broth. Saute until chicken is no longer pink. Remove from pan with a slotted spoon. Add enough broth into the skillet to make 1/4 cup. Add broccoli, onion, garlic, and mushrooms. Saute until broccoli is bright green and onion is translucent. Remove from heat. In a large bowl, combine soup, yogurt, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper, and wine. Add in broccoli and chicken and mix well.
Pour into prepared 9x13 dish. In a small bowl, mix together 1/2 cup Parmesan cheese, bread crumbs, and butter. Sprinkle over the top of the broccoli and chicken mixture. Bake for 35 minutes. Bread crumbs should be slightly brown. Sprinkle with remaining Parmesan cheese and bake for 5 more minutes.
Source: Adapted from Paula Deen
So, when I came across this recipe for Chicken Divan and noticed it had chicken, broccoli, cheese, and curry powder, I figured it would be worth a shot to see if she would like it. And the verdict was a clean plate. Over and over again. For dinner the first night and a couple of lunches after that. So, I made it a couple weeks later with a few more tweaks and got the same result. From everyone, not just Moira. So, in our house, this recipe is a winner. And super easy to make. The original recipe calls for pre-cooked chicken and frozen broccoli, which you're more than welcome to use, but those aren't standard at our house unless I have Adam grill up a ton of extra chicken to have on hand. So, if you do choose to go for an even easier route, just make sure you omit the appropriate steps :)
Chicken Divan
3 boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper to taste
1/4 cup + 2 Tbsp chicken broth
4 cups broccoli, chopped
1 onion, diced
4 cloves garlic, minced
2 cups mushrooms, sliced
1 10 3/4oz cans cream of mushroom or chicken soup
3/4 cup Greek yogurt
3/4 cup sour cream
1 cup sharp cheddar cheese, grated
3 Tbsp lemon juice
lemon zest from 1 lemon
1 1/2 tsp curry powder
salt and pepper to taste
1/3 cup white wine
3/4 cup Parmesan cheese, grated
1/4 cup bread crumbs
1/4 cup panko crumbs
2 Tbsp butter, melted
Preheat oven to 350˚ F. Grease a 9x13 baking dish.
In a large skillet over medium-high heat, add chicken and 1/4 cup broth. Saute until chicken is no longer pink. Remove from pan with a slotted spoon. Add enough broth into the skillet to make 1/4 cup. Add broccoli, onion, garlic, and mushrooms. Saute until broccoli is bright green and onion is translucent. Remove from heat. In a large bowl, combine soup, yogurt, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper, and wine. Add in broccoli and chicken and mix well.
Pour into prepared 9x13 dish. In a small bowl, mix together 1/2 cup Parmesan cheese, bread crumbs, and butter. Sprinkle over the top of the broccoli and chicken mixture. Bake for 35 minutes. Bread crumbs should be slightly brown. Sprinkle with remaining Parmesan cheese and bake for 5 more minutes.
Source: Adapted from Paula Deen
Comments
Post a Comment