Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

CHICKEN DIVAN ALA STATION 44 STYLE




Source of Recipe


FireHouse Cooking


List of Ingredients




8 or 9 bone in breasts

4 Boxes frozen broccoli

1 Can cream of chicken soup

1 Can cream of mushroom soup

4 to8 oz mushrooms (optional)

2/3 Cup condensed milk

24 to 28 oz sour cream

Large box cheese garlic croutons

12 oz grated/16 oz sliced Velveeta



Recipe



Feeds 8 to 10 firefighters.

Heat oven to 350

Boil the chicken until done,let cool and remove from the bone and cut into small cubes. Season the meat with salt and pepper.

Either boil or microwave the broccoli until just before being done.Strain the broccoli.

Put both cans of soup, the mushrooms, the sour cream, the grated cheese, 1/2 the croutons and the condensed milk in a mixing bowl. Stir well to get a relatively soupy mixture.

Put the meat in the bottom of one large or two smaller baking pans. Lay the individual spears of broccoli on top of the meat in the baking pans. Lay the sliced velveeta cheese (1/4 inch thick) on top of the broccoli.

Pour the mixture on top of everything in the baking pans making sure the meat is covered or mostly covered. Put the other 1/2 of the croutons on top of the entire thing and bake in the oven for about thirty minutes.

The dish should get hot and all the cheese should melt but not come to a boil. Take out of the oven and serve over rice or just as it is.

IT SHOULD BE DELICIOUS! BON APPETITE! (I usually serve this over rice with corn on the cob, bisquits, and iced tea.)


Recipe by Firefighter: Captain Howard Davidson, Jr. - Jacksonville (Florida) Fire and Rescue Department