To Taste: Grandma’s Chicken Divan

I grew up with the luck of enjoying my Grandma’s home-cooked dinners every night. My favorite of her dishes was the Chicken Divan – a casserole of broccoli, pulled chicken, & a cheesy sauce. If she wasn’t making it fresh for dinner, she was always sure to have portions frozen to indulge my divan requests. Not too long ago, I finally convinced her to share her recipe.

Grandma's Chicken Divan

We had a serious surplus of broccoli in the fridge so I had to get creative with ways to get rid of it. A giant casserole of my Grandma’s Chicken Divan seemed perfect. The first direction on the recipe was to blanch broccoli and layer it in a greased casserole.

Broccoli Base

I thawed half a chicken worth of white & dark meal STILL hanging out from my Rustic Roasted Chicken dinner. I can’t believe how many Leftover Lightning! meals came out of it!. I pulled it & layered it on top of the broccoli.

Pulled Chicken layered on the Broccoli Base

I was missing some ingredients from the next step, so I improvised with what my pantry staples could offer. I only had (1) can of Cream of Broccoli & Cheese Soup, so I combined it with mayo, lemon juice, & some water to loosen it up. Grandma’s recipe called for smoked paprika, but all I could dig out was some chili powder. My spice cabinet is really a disaster right now. Once the cheesy mixture was combined, I spread it on top of the pulled chicken & broccoli layers.

Cheesy Soup Blend over Pulled Chicken over the Broccoli Base for Chicken Divan

I melted some butter, combined it with seasoned bread crumbs, & sprinkled it over the whole casserole.

Breadcrumbs over the Cheesy Mixture over Pulled Chicken over the Broccoli Base

And then I realized I missed a step in the recipe. What’s new. But this was an important step. The CHEESE! How could I FORGET THE CHEESE? I quickly shredded mild & sharp cheddar cheeses and had no choice but to layer it on top of the breadcrumbs. It was only a minor mistake, just a good thing that I caught it. The casserole looked & tasted so delicious. I know I did my Grandma’s recipe proud!

Grandma's Chicken Divan

P.S. Follow along with my steps & feel free to recreate, but my Grandma’s actual recipe will remain a secret among family πŸ™‚

To Taste: Baked Toni

I prefer to cook what my dinner guest craves, so I indulged Dre’s request for baked ziti. I was low on spaghetti sauce and had some veggies that needed to be eaten. I blanched broccoli florets, sauteed mushrooms, onions, & garlic, opened a large can of crushed tomatoes, and warmed them together with seasonings in a saucepan.

Fat Rigatoni

While the sauce simmered, I decided on large rigatoni and boiled them until al dente in salted water. I like fat noodles when making baked pasta dishes as they tend to fill with your sauce when tossed. The jumbo macaronis for my Smokey Bacon Mac & Cheese worked great! I folded ricotta cheese & shredded mozzarella into the warm sauce, tossed it with the cooked rigatoni, and dumped it into a greased casserole. Once the sliced mozzarella I tiled on top began to brown & bubble, I pulled it from the over and served Dre a big, hot scoop of Baked Toni.

Baked Toni

Baked Toni

  • Crushed Tomatoes – (1) large can
  • Broccoli – (0.5) head, trimmed into small florets & blanched
  • Mushrooms – (1) cup, sliced
  • Garlic – (1) T, minced
  • Onion – (1) medium, sliced thin
  • Dried Basil – (1) T
  • Red Pepper Flakes – (1) tsp
  • S&P – to taste
  • Ricotta – (1.5) cups, part skim
  • Shredded Mozzarella – (1) cup, low moisture – part skim
  • Fresh Mozzarella – (6) oz, sliced (or enough to cover most of the dish)
  • Grated Parmesan – to taste
  • Rigatoni – (1) lb, cooked al dente & tossed w/ olive oil
  • Olive Oil – as needed
  1. Heat about (2) T of Olive Oil in a saute pan. Add garlic & onion and cook until caramelized, about (5) min.
  2. Add mushrooms & saute until browned on both sides, about (3) min per side.
  3. Dump entire contents of the canned crushed tomatoes into a sauce pan. Add cooked mushrooms mixture, blanched broccoli, dried basil, red pepper flakes, and S&P. Stir and bring to a simmer.
  4. While sauce simmers, bring a large stockpot of salted water to a rolling boil. Cook rigatoni until al dente, about (10-12) min.
  5. Drain rigatoni and return to stock pot. Add a bit of olive oil & toss to prevent sticking.
  6. Remove sauce from the heat and dump into a large mixing bowl.
  7. Fold in ricotta & shredded mozzarella cheeses unti combine.
  8. Add rigatoni and toss to coat completely.
  9. Pour the rigatoni & sauce mixture into a greased casserole dish.
  10. Tile sliced fresh mozzarella on top.
  11. Bake at 350 degrees for (25) min or until the cheese is browned & the casserole is bubbling.
  12. Let cool for about (3) min and serve with grated parmesan cheese.