My girls love Chicken Divan, by which I mean cubed fresh chicken breast, lots of broccoli, mayonnaise lemon sauce (with LOTS of lemon), and steaming hot rice to put the saucy chicken & broccoli over.
We usually thaw out about 5 pounds of breast, cube that in 1 or 1/2 inch cubes, saute those in butter (olive oil doesn’t like high heat), until they are entirely white. This releases a LOT of broth/liquid from the meat, which I use, in addition to broth, to make a quick bechamel (white sauce), which I mix with (keep in mind this is an enormous baking dish full) between 1 cup, to perhaps 1 1/2 cups mayonnaise, and about 1/3 to 1/2 cup lemon juice, add one can of Cream of Chicken soup, whisk well, then turn back to the cubed chicken and gigantic bag of broccoli florets. Layer the chicken, top with the broccoli (or do it the other way. We have), then cover entirely with the creamy lemon sauce. Meanwhile, in a large soup mug, 3/4 of a stick of butter has been melted and mixed with seasoned bread crumbs, which are, as a crowning glory, sprinkled over the top of the casserole prior to covering it with foil, and baking at 375 degrees Fahrenheit for 30 mins. At that point, remove the foil and continue cooking for 15 more minutes, to brown the crumb topping.
While all that is cooking, I generally make 10 or 12 cups of rice on the stovetop, which is a fantastic base for all the lemony tastiness that comes out of the oven! 🙂
The girls are bugging me to make this TONIGHT, while I am baking like mad for Thanksgiving tomorrow. They must think I am Superman’s mother. Smh. Hope your evening is going as peacefully and well as ours is. Happy Thanksgiving!