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Practical Method to Producing Perfect Alices' Chicken Divan

How to pass the week with healthful but delicious dishes that will make you feel happy? This healthful, simple but delicious Alices' Chicken Divan recipe is the answer.

Alices' Chicken Divan

We hope you got benefit from reading it, now let's go back to alices' chicken divan recipe. You can cook alices' chicken divan using 8 ingredients and 3 steps. Here is how you cook that.

To prepare an extraordinary Alices' Chicken Divan, below are the ingridients required:

  1. Take of Medium Chicken Breasts (Pre-cooked 1 Hour 350 F in oven).
  2. You need of Frozen Broccoli (Pre-cooked 6 min Microwave High).
  3. Prepare of Cream of Celery Soup.
  4. You need of Mayonnaise (or substitute Salad Dressing).
  5. Use of Curry Powder.
  6. Prepare of Lemon Juice.
  7. Use of Shredded Sharp Cheddar Cheese.
  8. Take of Bread Crumbs (Buttered).

After readying the ingridients, next you are ready to prepare your appetizing Alices' Chicken Divan by following the procedures on this section:

  1. Preheat oven to 350 F. In large bowl, add Chicken (cut into 3/4 x 2 inch pieces,) Soup, Mayonnaise. Curry Powder, Lemon Juice..
  2. Layer into 9 x 13 Pyrex pan Chicken mixture, Broccoli, Cheese, Buttered Crumbs..
  3. Bake 30 Minutes 350 F. Rest 10 minutes. Serve..

Anyway, I generally follow the Chicken Divan recipe by JoAnn Larrabee, but I typically add some more fresh ingredients. Adding freshness to a heavy casserole with fresh vegetables, fresh lemon juice. Chicken Divan is a chicken casserole dish with broccoli, shallots and mushrooms in a creamy Mornay sauce. Mornay sauce is made from adding shredded cheese to a bechamel sauce. Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce.

Recipe : Alices' Chicken Divan

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Serving homemade Alices' Chicken Divan but with a well-known restaurant's taste. Very satisfying isn't it? If you wish more families can eat aheavenly Alices' Chicken Divan without going to restaurants, don't doubt to share this site .

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