The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Chicken Divan 

Blaise Doubman 

Chicken Divan started in the early 20th century and was named after the place that started it, The Divan Paridien Restaurant in Chatham Hotels in New York City and served by Chef Lagasi. The dish was served as the signature dish there in the 20th century. In French, the word “divan” refers to a place to meet. The “original” recipe was kept a secret for many years until it started showing up in cookbooks in the 1960’s. What the dish is, commonly is, chicken breasts, broccoli and a cheesy sauce. The sauce can be as rich and you like, the original used egg yolks.

From the 20th century to today, this casserole has staying power because it was recently named “one of the most classic American casserole dishes today”. There are several versions of this dish that all share the same unique flavor combinations. Some versions are topped with potato chips and some versions this is served either with or alongside some rice. 

Chicken Divan 

10 oz frozen broccoli, thawed

3-4 medium chicken breasts, boneless, skinless, cut into cubes

2 tablespoons butter

1 can cream of chicken soup

1/2 cup mayonnaise 

1/3 cup chicken broth

1 teaspoon lemon juice

1/4 teaspoon curry powder

1/2 teaspoon Worcestershire sauce

1/4 teaspoon dry mustard

1 cup croutons

1/2 cup shredded cheddar cheese

1/4 cup parmesan cheese

Paprika for dusting

Start by preheating your oven to 350 degrees F. 

Place the broccoli into a 9×13-inch baking dish. 

In a skillet, cook the prepared chicken in the butter for 6-8 minutes on medium heat until until cooked inside. 

Place the cooked chicken evenly on the broccoli.

In a small sauce pot, over medium heat, combine the cream of chicken soup with the mayonnaise, chicken broth, lemon juice, Worcestershire sauce, curry powder and dry mustard. Heat evenly until all is combined well and heated throughout.

Pour this mixture over the prepared chicken and broccoli.

Sprinkle on croutons and cheeses. Sprinkle with Paprika.

Bake, in preheated oven, for 30 minutes. 

Remove, allow to cool slightly and enjoy!

Ask and Answer: Janet Ray of New Castle would like to know if you can substitute margarine for butter in recipes. The quick answer is, yes of course. However, I would not recommend it. Margarine is made with more oil. Butter is made, of course with more milk or cream. I always bake with unsalted butter and cook with salted butter. Get into the habit of that and I really do think that you and your guests will be able to tell a difference!