Chicken Divan

    2 10 ounce packages frozen chopped broccoli - drained          
    6 cups shredded cooked chicken                                 
    2 10 3/4-ounce cans cream of mushroom soup                     
    1 cup mayonnaise                                               
    1 cup sour cream                                               
    1 cup sharp cheddar cheese                                     
    1 tablespoon fresh lemon juice                                 
    1 teaspoon curry powder                                        
    Salt                                                           
    Black pepper                                                   
    1/2 cup dry white wine                                         
    1/2 cup parmesan cheese                                        
    1/2 cup soft bread crumbs                                      
    2 tablespoons melted butter                                    

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.


Nancy's Take:  Too soupy.  Perhaps way more broccoli or chicken, but this was not very good.

Orange Chicken w/ Rice

4 boneless, skinless chicken breast halves or thighs
1 (18-ounce) jar orange marmalade
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth

Put the chicken into the bottom of your slow cooker. In a small bowl, combine the marmalade with the dry spices and chicken broth.

Pour this on top of the chicken.

Cover and cook on low for 6 to 7 hours, or on high for about 4. If when fully cooked the chicken isn't quite as moist as you'd like, you can cut it into strips, then return it to the pot to soak in even more of the yummy sauce.

Serve over brown basmati rice.


Nancy's Take:  Don't try it - not a winner... Tough and just not very good at all.   Bummer!

Orange-Apricot Pork Chops

6 pork chops                                                   
1 cup apricot preserves                                        
3 tablespoons brown sugar                                      
1 teaspoon salt                                                
1/2 teaspoon black pepper                                      
1/2 teaspoon cinnamon                                          
1/4 teaspoon ginger                                            
1/4 teaspoon cloves                                            
11 ounces mandarin orange segments - plus juice!               

Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top.

Cover and cook on low for about 8 hours, or on high for about 4.

Serve with rice to soak up the yummy juice.


Nancy's Take:  Okay - major problem here.  I made this dinner for my "dinner club".  It was so bad I had to throw it all away - yep - what a waste.  Who knew I could turn perfectly fine pork chops into hockey pucks.  TERRIBLE!!  But, I think it was me - not this lovely recipe.......

Buffalo Chicken Casserole

Tonight I wanted something spicy. Something you enjoy but don't want to eat an entire pan of - we're watching portions!

½ cup uncooked regular long-grain white rice
1 cup water
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz) stewed tomatoes, undrained
½ cup buffalo wing sauce
¼ cup blue cheese dressing

1. Preheat oven to 350°F. Cook rice according to package instructions; about 20 minutes. Warm oil in a 12-inch skillet over medium-high heat. Add chicken and celery to the oil and cook for about 7 minutes, stirring frequently, and remove from heat when the chicken has no more pink. Cut up tomatoes in the can, and stir into the chicken mixture along with the wing sauce.

2. Spoon cooked rice into an 8-inch square baking dish. Spread chicken mixture over the rice without stirring.

3. Bake for 25 minutes or until hot in center. Add dressing to the top before serving.

Nancy's Take: Well, I didn't want seconds.  I didn't really want to finish what I started!  I'd never make it again and didn't find many redeeming qualities about this dish.  The chicken got too dried out - I think being "cooked" twice.  And, it all tasted the same - one note - and not a tasty note.  Boo hoo.

Dave's Take: Sometimes food is just a vehicle to enjoy a sauce (think french fries and ketchup, or pancakes and syrup).  This seemed sort of like that.  The Buffalo sauce really saturated the rice and was very overpowering.  I don't have anything against Buffalo sauce, but this dish was was WAY to much of one single strong flavor.  I did not ask for a second helping of this either.