Quarantine Chicken Divan

This is a recipe I received from my mother-in-law several months ago. Josh grew up eating this dish and I’ve been able to make it for Josh a time or two according to the recipe. However, with this pandemic, I’m not able to get to the store as much as normal, and things with short shelf lives are used up very quickly in my house because I don’t want them going bad. So, things this recipe would usually call for, like sour cream, I didn’t have.

There are many things I did differently with this recipe, or should have done differently. First, I didn’t microwave my broccoli before baking. Though the broccoli did cook in the oven, there was water in the bottom of the casserole dish. Cooking and straining the broccoli would help this, you could also use fresh broccoli if you have some. I baked my chicken breast for 40 minutes since it was still half frozen. I took the internal temperature and it was up to 170 F, so though the juices from the chicken have some color, it isn’t dangerous, I also had to bake it again in the casserole, so even if there were under temperature spots, they would be cooked again in the casserole. I made a lot of alteration to the sauce. The recipe called for less mayo and sour cream. I don’t usually have sour cream on hand, and I also had no vanilla yogurt for that tangy flavor. So, I added in ranch for a bit of that dairy tang, and I really enjoyed the extra flavor from it. I didn’t realize the onion and garlic flavor would taste so good in this recipe! I also added lots more curry powder than original, and I added some cumin for even more flavor. The sour cream and curry powder made me think this recipe has an inspiration from Indian cuisine, so I added the cumin to add a bit more of the Indian spice without the heat. I also didn’t add all of the spice into the sauce mix like I should have. I tasted the sauce and it was lacking, so I gave the sauce a dusting of curry powder and cumin once it was already spread in the casserole dish. It’s an inconsistent way of measuring so it’s best to put it in the sauce and mix it in evenly. Then I shredded a block of sharp cheese. I keep them in the freezer because they tend to go bad in my fridge, and shredding frozen cheese is so much easier! I then grabbed a loaf of homemade bread I made last week, crumbled it over the top of the casserole, then sprinkled it with the standard stuffing herbs, sage and thyme. I dusted very lightly over the top, because you don’t want too much stuffing flavor, you want more of the Indian spice flavor. This dish made 6 serving for us.

  1. Bake a 1 lb chicken breast at 400 F for 30-40 minutes until an internal temperature over 165 F is reached. Spray an 9 x 13 casserole dish with non-stick spray.
  2. Grab a 12 oz bag of frozen broccoli and microwave it as directed. Strain any excess water from your broccoli and make one even layer in your casserole dish.
  3. Let your baked chicken cool for 5 minutes, transfer into a large bowl and shred the chicken using a hand or stand mixer. Evenly spread the shredded chicken over the broccoli.
  4. In a medium sized bowl, mix together 3/4 cup mayo, 1 can of condensed cream of chicken soup, 3 Tbsp ranch dressing, 3 tsp of curry powder, and 2 tsp cumin. Stir until mixed, then spread in an even layer over the shredded chicken.
  5. Reduce oven to 375 F
  6. Shred 8 oz of sharp cheese and spread evenly over sauce. Cube about 2 cups of bread (use stale bread if you have any) and spread evenly over your cheese layer. Sprinkle over the top a dusting of sage and thyme.
  7. Bake for 30 minutes. Let cool for 5 minutes before serving.

Thanksgiving: Leftovers – Turkey Sandwich/Wrap

Turkey Sandwiches are a staple of thanksgiving leftovers. This was the wrap I made my husband for lunch today, using up the last of the leftovers I had in the fridge. Though everyone makes their sandwiches different, this is the way that I learned. You can make this recipe by heating things up as I do to eat it now, or you can make it cold and reheat it, or you can just eat it cold. I put below the recipe for a sandwich, but you can do the same process (minus mayo) for a wrap. As you can see from my photo, I layered stuffing, turkey, then cranberry sauce.

  1. Toast your bread.
  2. Microwave 1 cup of stuffing, and about 1/2 cup of turkey till warm, about 1 minute.
  3. Mayo both inside faces of your bread if you desire.
  4. Layer turkey on one face and pack stuffing onto other mayo face.
  5. Cut a thin slice of cranberry sauce and place on top of stuffing.
  6. Invert turkey bread onto stuffing mountain, consume.

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

Thanksgiving: Overview 2019

This year was the first year I got to cook Thanksgiving with just my husband, and we made this feast for just the two of us, though it can easily feed a family of four or more. We started our morning with stuffing. Although I didn’t stuff the turkey with stuffing, I always start with stuffing because I like to mix the stuffing in the roasting pan to season it before the turkey gets added. Then we cooked our 20 lb. turkey. We made homemade mashed potatoes, and we also made chicken gravy, corn, asparagus, and crescent rolls. After we finished dinner, I took as much meat as I could off the turkey. I put the bones back in the fridge and made stock the next day and cooked the gibbets for Newman (of which he disapproved).

This year I also didn’t make any desserts, but as you’ll see in the pictures, we did have Krispy Kreme donuts and we even tried the pie donuts they released for thanksgiving.

To see recipes for what I’ve made, you can join the mailing list, follow my blog, or come back here and I will add links as I upload.

Click here to see my recipe for Stuffing!

Click here to see my recipe for Turkey!

Click here to see my recipe for Mashed Potatoes!

Click here to see my recipe for Turkey Stock!

Click here to see my recipe for Turkey Noodle Soup!

Click here to see my recipe for Thanksgiving Leftover Sandwich/Wrap!

Click here to see my recipe for Turkey Stir fry!

Click here to see my recipe for Thanksgiving Shepherd’s Pie!

Thanksgiving: Part 1 – Stuffing

My Thanksgiving routine begins Thursday at about 9:00 AM with stuffing. Stuffing is the only thing that you have to make before the bird if you plan to stuff your turkey. Though we chose not to stuff our turkey this year, we still started early into stuffing because we use the stuffing to season the roasting pan before we begin roasting the turkey.

I always double the recipe to make enough stuffing for two people that love stuffing to eat for the weekend. I also like to get the bread I will use the weekend before thanksgiving. When I cube the bread I have found it easier to use almost stale bread rather than fresh bread because it is easier to separate and won’t just flatten together. I like to just get store brand white round top bread, but I’m sure it would be just as good with wheat or whole grain. I also like to mix the bread and herbs by hand. I have found it to be a fun thing to do with kids and as long as your hands are clean, it is a quick and easy way to mix. After it’s mixed, I usually have a bowl while I’m getting the bird started in the oven. Then I’ll refrigerate it until the turkey is done, then I cover it with foil and heat it in the oven with my mashed potatoes and rolls while I’m letting my bird set. I use salted butter with this recipe, and don’t add any other salt of pepper to the mix, though I will pour some gravy on it once it’s on my plate.

Morning Thanksgiving Stuffing

What you’ll need

1 medium yellow onion (1 Cup)
1 bag of celery (1 1/2 Cup)
2 1/2 sticks of butter (1 1/4 Cup)
3/4 loaf of day old bread (4 1/2 Cups)
1 Tbsp Thyme
1 1/2 Tbsp Sage

  • Start by washing and dicing up 1.5 cups of celery and 1 cup of diced onion
  • Then in a dutch oven, add celery, onion, and 2.5 sticks of butter. Cook over medium heat until onion is translucent and butter is melted.
  • Take a loaf of day old bread, and cube about 15 slices, or 3/4 of a loaf.
  • place the bread into your roasting pan and sprinkle 1 tablespoon of thyme and 1.5 of sage evenly over top then mix.
  • Once onion butter mix is done, pour over bread and herbs and stir to evenly coat.
  • You should then transfer into 2 baking dishes and use one to stuff your bird, or refrigerate both until you want to warm it with your meal. You can eat the stuffing at this point. (I used an 11″x7″ pan, and a 9″x9″ pan)
  • If you choose to refrigerate, remove from fridge about 30 minutes before the meal, cover with foil, and bake at whatever temp you are cooking at.

My family has used the recipe for years. It’s a slightly different take on Betty Crocker’s Stuffing, which can be found Here. They will also have the nutritional info and a few other twists you can make.

I also like to make celery and cream cheese in the morning after I finish chopping. Just add cream cheese instead of peanut butter and you have another healthy hearty snack.

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!