Chicken "Divine"

Ok, so it's been rather chilly out lately and cold weather makes me think of casseroles.  My brother Ben, the chef, is anti-casserole due to their homey nature (not fancy enough for him), but I can't resist a warm, comforting cheesy casserole.  Makes my mouth water just thinking about it!!  It's the perfect food for the cottage home and the perfect food for your home too!

I would imagine many of you have heard of the classic dish, Chicken Divan.  Perhaps your Mom made it or your Grandmother - it's been around since the 1950's, I'd say.  If you're not familiar, it's made with cream of mushroom soup, broccoli, chicken, cheddar cheese, ect.  It is quite a tasty dish; however, I have an updated version of this classic that is just diviiiiiiine - it's called Chicken "Divine" and its from the Bride and Groom First and Forever Cookbook.


There are several reasons why I love this casserole;
1 - It can be made a day ahead of time - definite plus for the busy Cottage Mama.
2 - You can freeze it and just pop it in the oven during the week on a busy day when you have no time to cook (adjust cooking time accordingly).
3 - It is a wonderful dish to take to someone who is ill or has just had a new baby.
4 - It's comfort food at it's best and will warm you from the inside out!

My Mom's friend, Judi gave Brett and I this cookbook for our wedding and it has been a "go to" book for me ever since.  I haven't tried a single recipe that didn't turn out excellent.  The first year we were married I hosted my in-laws for Thanksgiving (nerve-racking, right?) and I used many recipes from this book and they all turned out to be a success.  If you have an upcoming wedding or shower to attend, I highly recommend this book as a gift - your friends will definitely thank you for it!

Chicken "Divine"

Ingredients:

2 packages (10 oz. each) frozen broccoli florets, thawed

2 teaspoons olive oil

1 medium yellow onion, chopped

1/4 teaspoon dried thyme

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/2 cup dry white wine (such as Chardonnay)

1 jar (16 oz) alfredo sauce, such as Classico

2 cups (4 oz) grated smoked gouda

1/2 cup milk

1/8 teaspoon freshly grated nutmeg

4 cups cooked penne, macaroni, or orecchiette pasta

2 cups shredded roast chicken

1/4 cup italian style bread crumbs

Paprika for sprinkling

Directions:

Serves 4.  Preheat oven to 375 degrees.

Heat olive oil in a medium saucepan over medium heat.  Add the onion, thyme, kosher salt, and pepper.  Cook, stirring occasionally, until the onion is tender, about 5 mins.  Add the wine, increase the heat to high and cook until all the liquid has evaporated, 2 to 3 mins. Remove from heat.  Stir in the alfredo sauce, 1/2 cup of the cheese, the milk and nutmeg.  Then stir in the cooked pasta, broccoli, and chicken and mix thoroughly.

Transfer to an 8-in square baking dish.  Top with the remaining 1.5 cups of cheese and the bread crumbs. Sprinkle with paprika, cover with aluminum foil and bake for 30 mins.  Uncover and bake until golden brown, 10-15 mins. more.

Do-Ahead:  This casserole can be made 1 day in advance and refrigerated.  It can also be assembled and then frozen.

Cottage Mama's Note:  About 3 cups dried penne pasta yields 4 cups cooked.