For many years my wife has adapted a chicken divan recipe to use up
leftover turkey. Last night we roasted a very big chicken and had a lot
of leftover chicken so it was a step closer to the original recipe.
However, we had less broccoli that we thought, so we picked up some
fresh asparagus and used that instead. Holy cow. It was the best ever.

On Monday, May 23, 2016 at 4:22:30 PM UTC-7, Dave Smith wrote:
> For many years my wife has adapted a chicken divan recipe to use up
> leftover turkey. Last night we roasted a very big chicken and had a lot
> of leftover chicken so it was a step closer to the original recipe.
> However, we had less broccoli that we thought, so we picked up some
> fresh asparagus and used that instead. Holy cow. It was the best ever.

You have given me ideas. I have some chicken breasts I need to use up. I have some broccoli and I have some fresh asparagus. I think I will use both in the recipe. Might have to do chicken divan for dinner tomorrow night. Do you use an "original" recipe or do you do the soup thing? I'm going for the roux w/wine, cream and cheese.

On 2016-05-23 8:09 PM, ImStillMags wrote:
> On Monday, May 23, 2016 at 4:22:30 PM UTC-7, Dave Smith wrote:
>> For many years my wife has adapted a chicken divan recipe to use up
>> leftover turkey. Last night we roasted a very big chicken and had
>> a lot of leftover chicken so it was a step closer to the original
>> recipe. However, we had less broccoli that we thought, so we picked
>> up some fresh asparagus and used that instead. Holy cow. It was the
>> best ever.
>
> You have given me ideas. I have some chicken breasts I need to use
> up. I have some broccoli and I have some fresh asparagus. I think I
> will use both in the recipe. Might have to do chicken divan for
> dinner tomorrow night. Do you use an "original" recipe or do you
> do the soup thing? I'm going for the roux w/wine, cream and cheese.
>

My wife is the one who usually makes it and she follows a recipe more
closely than I do. We use leftover chicken or turkey but the recipe
calls for fresh poached chicken. Butter a baking pan. Make a white
sauce, season with salt and pepper and add some cayenne and grated
Parmesan. Blanch the brocolli (or asparagus in this case). Smear some
white sauce on the bottom, lay the brocolli over the sauce, add some
more sauce, then a layer of sliced chicken, then more sauce, topped with
a mixture of melted butter, bread crumbs and Parmesan. Bake at 375 for
about 20 minutes and then a coupe minutes under the broiler to brown the
top.

On Mon, 23 May 2016 21:22:27 -0400, Dave Smith
> wrote:

>On 2016-05-23 8:09 PM, ImStillMags wrote:
>> On Monday, May 23, 2016 at 4:22:30 PM UTC-7, Dave Smith wrote:
>>> For many years my wife has adapted a chicken divan recipe to use up
>>> leftover turkey. Last night we roasted a very big chicken and had
>>> a lot of leftover chicken so it was a step closer to the original
>>> recipe. However, we had less broccoli that we thought, so we picked
>>> up some fresh asparagus and used that instead. Holy cow. It was the
>>> best ever.
>>
>> You have given me ideas. I have some chicken breasts I need to use
>> up. I have some broccoli and I have some fresh asparagus. I think I
>> will use both in the recipe. Might have to do chicken divan for
>> dinner tomorrow night. Do you use an "original" recipe or do you
>> do the soup thing? I'm going for the roux w/wine, cream and cheese.
>>
>
>My wife is the one who usually makes it and she follows a recipe more
>closely than I do. We use leftover chicken or turkey but the recipe
>calls for fresh poached chicken. Butter a baking pan. Make a white
>sauce, season with salt and pepper and add some cayenne and grated
>Parmesan. Blanch the brocolli (or asparagus in this case). Smear some
>white sauce on the bottom, lay the brocolli over the sauce, add some
>more sauce, then a layer of sliced chicken, then more sauce, topped with
>a mixture of melted butter, bread crumbs and Parmesan. Bake at 375 for
>about 20 minutes and then a coupe minutes under the broiler to brown the
>top.

When I make it, I put some dijon mustard in the white sauce. And I use
green beans instead of broccoli.

Oh, and I do a mirepoix and mix flour in it to do the white sauce. And
sometimes there's some white wine involved, as well.

Doris

On Monday, May 23, 2016 at 6:22:17 PM UTC-7, Dave Smith wrote:
> On 2016-05-23 8:09 PM, ImStillMags wrote:
> > On Monday, May 23, 2016 at 4:22:30 PM UTC-7, Dave Smith wrote:
> >> For many years my wife has adapted a chicken divan recipe to use up
> >> leftover turkey. Last night we roasted a very big chicken and had
> >> a lot of leftover chicken so it was a step closer to the original
> >> recipe. However, we had less broccoli that we thought, so we picked
> >> up some fresh asparagus and used that instead. Holy cow. It was the
> >> best ever.
> >
> > You have given me ideas. I have some chicken breasts I need to use
> > up. I have some broccoli and I have some fresh asparagus. I think I
> > will use both in the recipe. Might have to do chicken divan for
> > dinner tomorrow night. Do you use an "original" recipe or do you
> > do the soup thing? I'm going for the roux w/wine, cream and cheese.
> >
>
> My wife is the one who usually makes it and she follows a recipe more
> closely than I do. We use leftover chicken or turkey but the recipe
> calls for fresh poached chicken. Butter a baking pan. Make a white
> sauce, season with salt and pepper and add some cayenne and grated
> Parmesan. Blanch the brocolli (or asparagus in this case). Smear some
> white sauce on the bottom, lay the brocolli over the sauce, add some
> more sauce, then a layer of sliced chicken, then more sauce, topped with
> a mixture of melted butter, bread crumbs and Parmesan. Bake at 375 for
> about 20 minutes and then a coupe minutes under the broiler to brown the
> top.

I plan on using curry in the sauce, as well as white wine.

On Monday, May 23, 2016 at 9:22:17 PM UTC-4, Dave Smith wrote:
> On 2016-05-23 8:09 PM, ImStillMags wrote:
> > On Monday, May 23, 2016 at 4:22:30 PM UTC-7, Dave Smith wrote:
> >> For many years my wife has adapted a chicken divan recipe to use up
> >> leftover turkey. Last night we roasted a very big chicken and had
> >> a lot of leftover chicken so it was a step closer to the original
> >> recipe. However, we had less broccoli that we thought, so we picked
> >> up some fresh asparagus and used that instead. Holy cow. It was the
> >> best ever.
> >
> > You have given me ideas. I have some chicken breasts I need to use
> > up. I have some broccoli and I have some fresh asparagus. I think I
> > will use both in the recipe. Might have to do chicken divan for
> > dinner tomorrow night. Do you use an "original" recipe or do you
> > do the soup thing? I'm going for the roux w/wine, cream and cheese.
> >
>
> My wife is the one who usually makes it and she follows a recipe more
> closely than I do. We use leftover chicken or turkey but the recipe
> calls for fresh poached chicken. Butter a baking pan. Make a white
> sauce, season with salt and pepper and add some cayenne and grated
> Parmesan. Blanch the brocolli (or asparagus in this case). Smear some
> white sauce on the bottom, lay the brocolli over the sauce, add some
> more sauce, then a layer of sliced chicken, then more sauce, topped with
> a mixture of melted butter, bread crumbs and Parmesan. Bake at 375 for
> about 20 minutes and then a coupe minutes under the broiler to brown the
> top.

We cook the broccoli separately, to ensure it stays tender-crisp, then
serve the casserole over it.

My mother-in-law used a can of green beans, because my father-in-law
won't eat broccoli.

Cindy Hamilton