Day 100.
Chicken divan is a yummy combo of vegan chicken, broccoli, cream of mushroom soup and cheese. It’s a great, family-friendly, comfort food casserole.
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)
4 cups (1 bag) “chicken” cubes (I used Quorn) or cooked chickpeas
1 – 10.5 ounce can cream of mushroom soup (or homemade substitute)
1/2 cup mayo
1/2 cup sour cream
1/8 cup veggie broth
1/2 teaspoon lemon juice
1 cup shredded cheddar cheese
3/4 cup regular or lemon-flavored breadcrumbs
2 tablespoons melted butter
House seasoning to taste (or salt, pepper and garlic powder)
Method
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 degrees Fahrenheit 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?
This post is shared at·Sundays at One Food Club, Just Something I Whipped Up, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.
Chicken Divan
Chicken divan is a yummy combo of vegan chicken, broccoli, cream of mushroom soup and cheese. It's a great, family-friendly, comfort food casserole.
Ingredients
- 1 bunch fresh broccoli (about 1 pound) lightly steamed (I subbed raw snap beans)
- 4 cups (1 bag) "chicken" cubes (I used Quorn)
- 1 - 10.5 ounce can cream of mushroom soup (or homemade substitute)
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/8 cup veggie broth
- 1/2 teaspoon lemon juice
- 1 cup shredded cheddar cheese
- 3/4 cup regular or lemon-flavored bread crumbs
- 2 tablespoons melted butter
- House seasoning to taste
Instructions
- Using a 9x13 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 degrees Fahrenheit for 25 minutes covered, 5 minutes uncovered.
