Vegetarian Chicken Divan Recipe

Day 100.

Hooray! I can’t believe it’s day 100 already. So many recipes. I didn’t follow the rules again. I know, for shame. I had intended to make this as is (with the meat replaced with “meat,” of course). But, I got these delicious-looking snap beans in my CSA box this week. I compared the beans to the frozen broccoli I was going to use and it was no contest. So, our chicken divan is made with fresh snap beans instead of broccoli and oh my goodness I’m so glad it is.

Chicken Divan
Adapted from Chicken Divan.

Ingredients

1 bunch fresh broccoli, about 1 pound lightly steamed (I subbed raw snap beans)
1 bag/4 C “chicken” cubes, I used Quorn
1 – 10.5 oz can cream of mushroom soup (or homemade substitute)

1/2 C mayo
1/2 C sour cream
1/8 C veggie broth
1/2 tsp. lemon juice
1 C shredded cheddar cheese
3/4 C regular or lemon flavored bread crumbs

2 Tbsp. melted butter

House seasoning to taste

Directions

Using a 9×13 inch baking dish add the broccoli or beans first then layer the “chicken” on top. Sprinkle with pepper. Mix together soup, mayo, sour cream, chicken broth and lemon juice. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over casserole. Bake at 350 for 25 minutes covered, 5 minutes uncovered.

The Results
Wowza! Why didn’t we have this before? This is the perfect Sunday brunch meal. Simple and delicious. And those beans! Oh my goodness, go get yourself some fresh snap beans ASAP, they are perfect right now. Yum Yum Yum.

What are you having for Sunday Brunch, Breakfast or Lunch?