Easy Chicken Divine
By Yankee Magazine|May 23 2002|
You can’t go wrong with this recipe for chicken divine — a combination of chicken, mushrooms, and broccoli in a creamy rich sauce — that’s tastes wonderful with noodles or rice.
Yield
4 servings
Ingredients
2 packages (10 ounces each) frozen broccoli spears
1/2 lemon
2 whole chicken breasts, boned, skinned, and split
1 can (6 ounces) sliced mushrooms, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 to 3/4 cup dry sherry
paprika
Instructions
Preheat the oven to 350 degrees F. Cook the broccoli according to the package directions until just tender. Drain well.
Butter a 2-quart casserole dish. Arrange the broccoli in the casserole and squeeze the lemon over the broccoli. Place the chicken on the broccoli. Combine the mushrooms, soup, sour cream, and sherry. Pour over the chicken. Sprinkle generously with paprika. Bake, uncovered, for 1 hour. Serve hot.
This was awesome. I dropped some on my shirt and my tongue liked to beat me silly trying to get to it :o)
I’ve cooked this three times since it appeared and will continue to cook it at least once a week. We loved it.
I’ve also heard this called Chicken Divan. It’s one of my absolute favorite recipes. Pot Luckers usually empty this dish first! I like to shred the chicken into bite-sized pieces and layer everything in the dish and top with the soup mixture. Wonderful! I definitely recommend!
It’s the only recipe I use to make this delicious dish!
I make this quite often. My son loves it. It’s the best and easiest recipe. You won’t be disappointed!
I used dry white wine because it is what I had on hand and it came out wonderfully. For our tastes, this could have used a little more jazz but it was still delicious. The family enjoyed it.