I’m not a big fan of frozen dinners, but when I was a teenager my mother used to buy Stouffer’s Chicken Divan. I loved it. It was divine. I’m not sure if they still make it or not, however, I’ve tweaked a couple of Campbell’s Soup recipes together to come up with my own version, and I think I’ve come pretty close. It’s easy to prepare, and tasty. Best of all, it uses ingredients most of us probably already have. Enjoy.
(inspired by Campbell’s Soup recipes)
2 or 3 boneless chicken breasts
1 can cream of mushroom soup
1/4 cup milk
2 tablespoons butter (melted)
1/4 teaspoon black pepper
1 cup fresh or frozen broccoli (thawed)
2 cups cooked noodles
1/2 cup grated cheddar cheese or cheddar cheese blend
1 small can fresh mushrooms (optional)
2 to 3 tablespoons bread crumbs
Chop broccoli, (if using fresh), and prepare noodles according to package directions. Clean chicken breasts thoroughly and cut into small cubes. Saute in a skillet until they are cooked all the way through. Remove from heat.
In a 2-quart casserole dish stir milk, melted butter, and cream of mushroom soup. Add pepper and canned mushrooms, if desired. Add broccoli, cooked noodles and cooked chicken, mix well. Top with generous layer of grated cheddar cheese and breadcrumbs. Bake in 350F oven for 25 to 30 minutes, or until top layer is brown and sauce is bubbling.
My friend, Heather Stricker-DeBenedetti, performs at The Gaslight Theater here in Tucson, Arizona. Heather, along with her husband, Greg, and their family, have been keeping us entertained on social media with their video series, Couple who Quarantines. In their latest episode, Heather is learning how to cook, and let’s just say she’s having a few challenges. I haven’t had this good of a laugh in a long, long time, and I couldn’t resist sharing it with you.
So, for your viewing pleasure, The Couple Who Quarantines, Episode 6, Nailed It
adapted from the Rosie’s Riveting Recipes historic cookbook
The following recipe is based on a historic Heart Chop Suey recipe included in Rosie’s Riveting Recipes.However, I used regular beef instead of beef heart. Many people may find organ meat less than palatable, and beef heart may be difficult to find. I used stew meat, but I think chuck steak, flank steak or other cheaper cuts of beef would also work nicely. The end result was a tasty, easy-to-prepare meal that was both healthy and delicious. Somehow, I think Rosie would approve.
BEEF CHOP SUEY
1 to 1 1/2 pounds stew meat or chuck steak
3 tablespoons flour
2 cups coarsely chopped onion
1 cup chopped carrots
1/4 cup butter or margarine
1 cup diced celery
1/2 coarsely chopped green pepper
2 bouillon cubes
2 cups water (or 2 cups of beef broth, omitting bouillon cubes)
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons soy sauce
4 cups boiled rice
Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.