This is my cookcabulary

Chicken Divan

Exactly two weeks ago, my closest friend and her husband welcomed their first baby into the world! A beautiful girl with a head full of hair! I figured the new mom and dad would probably appreciate something home cooked for a meal as all their attention would be focused on their newest addition! So, I decided to make a hearty, quick and delicious meal I grew up on back in Oregon.  Hopefully they loved it! This recipe is not gluten-free, due to the cream of chicken, so I have to admit – I was a bit jealous they were going to get to eat it! I havent had this dish since college probably because I havent lived at home and its something Sam can’t eat. Oh, and sorry for the pic quality – my camera was dead so the good ‘ol Droid came to the rescue!


  • 1-2 cups Broccoli
  • 2 Chicken breast, cooked and cubed
  • 1 can Cream of Chicken Soup
  • 1/2 cup mayonnaise
  • Shredded Cheddar Cheese

This recipe is very simple! First, cook the chicken in EVOO (extra virgin olive oil) and set aside to cool. While the chicken is cooking you can chop your broccoli and place in your cooking dish.  I used a toss-a-way cooking pan given the situation, but the recipe calls for a 9×13 baking dish.

Take your can of creamed soup and mayonnaise and combine in a bowl.

Go back to the chicken and cut into small bite sized cubes. Add on top of your cut broccoli and pour mayonnaise mixture over the chicken.

Then add as much cheese as you want.  If you have no clue where to start, just spread a thin layer on top of the combined ingredients, or just keep going! The cheese only makes it better right?

Thats it! It’s ready to go right in the oven, or put in the fridge if made ahead of time! Bake at 350 for about 30-40 minutes until the cheese is brown and everything is bubbling with deliciousness!

If you ever do send food for a friend, wrap in tin foil and write directions directly on top.  That way they don’t have to keep track of a separate sheet of paper just for the baking instructions.

Yum, I’m getting hungry now …


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