Chicken Divine
Source of Recipe
Kendra Bailey Morris (an eGullet member) in the Richmond Times Dispatch
Recipe Introduction
This was really delicious and I will certainly make it again, but when cut into there was an large amount of water in the bottom of the pan. When I posted on eGullet about this meal, a couple of people said that they thought that the water came from the spinach. They suggested that I blanch the spinach and squeeze it dry before layering it in the pan. I will try this next time and try leaving out the 1/4 c. water. The casserole didn't taste watery at all, though.
List of Ingredients
1 T. olive oil
2 lb. chicken breast, cooked and cubed
salt and pepper, to taste
2 1/2 c. fresh broccoli, cut into florets
1 10 3/4 oz. cream of celery soup
1/2 c. reduced fat sour cream
1/4 c. reduced fat mayo
1/4 c. water
2 T. Dijon mustard
2 t. Worcestershire sauce
1 t. dried marjoram
1/2 t. black pepper
1/4 c. breadcrumbs
1/2 c. Colby cheese, shredded
1/2 c. Parmesan cheese, shredded
3 oz. fresh baby spinach
2 t. butter, melted, optional
Recipe
Preheat oven to 350 degrees.
Blanch the broccoli in boiling water for 1 minute (I did this for a little longer because I detest crunchy broccoli). Drain.
Mix the soup and the next 7 ingredients in a bowl.
Mix the breadcrumbs and the cheeses, set aside.
In a greased 9x13 inch baking dish place the broccoli and the spinach. Top with the chicken and then spread with the soup mixture. Sprinkle the breadcrumb mixture on top and drizzle with the melted butter, if desired. Bake, uncovered, for 30-40 minutes, until hot and bubbly.
Serves 6 - 8.
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