https://brendablog.com cooking, baking, miscellaneous recipes lying around Sat, 27 Nov 2010 01:02:11 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://brendablog.com/recipe/low-fat-chicken-divan/ Sat, 27 Nov 2010 01:02:11 +0000 http://www.brendablog.com/?p=171 This is pretty much the same as the Overnight Chicken Divan recipe but made with low fat ingredients. It’s much lighter tasting, and not half-bad…

• 1 1/2 pound(s) boneless chicken breast
• 3 cups fresh broccoli, cut into flowerets
• 1/2 cups fat-free sour cream
• 1/2 cups fat-free mayonnaise
• 2 tbsp dry sherry or orange juice
• 1 tsp paprika
• 1 tsp mustard
• 1/4 tsp curry powder
• 1 can fat-free cream of chicken soup (10.75 oz can)
• 1/3 cups low-fat shredded cheddar cheese

1. Boil chicken to cook, then cut into bite sized pieces. Lightly steam broccoli.
2. Mix remaining ingredients except cheese.
3. Layer half of chicken and broccoli into dish (about 13x9x2), cover with half of sauce. Layer remaining chicken and broccoli and cover with remaining sauce.
4. Bake for 30 minutes at 350F. Sprinkle with cheese and a little paprika, cook 5 more minutes.

]]> https://brendablog.com/recipe/overnight-chicken-divan/ Mon, 27 Jul 2009 23:17:03 +0000 http://www.brendablog.com/?p=58 Another favorite from church potlucks. I got this recipe from Kay Main.

• 1 ½  lbs boneless chicken breast
• 2-3 cups broccoli spears, fresh, lightly steamed
• 1 can cream of chicken soup, undiluted
• ½ cup commercial sour cream
• ½ cup mayonnaise
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• 1 teaspoon prepared mustard
• ¼ teaspoon curry powder
• 1/3 cup shredded cheddar or parmesan

1. Cook chicken in whatever way you prefer and break up into bite size pieces.  Cook broccoli according to package directions; drain well. Arrange in a lightly greased 13 x 9 x 2-inch baking dish.  Combine next 7 ingredients; spoon half of sauce over broccoli.  Arrange chicken over sauce; top with remaining sauce.  Cover; refrigerate overnight if need be.
2. Let stand at room temperature 30 minutes before baking (if it was refrigerated).  Bake at 350 degrees for 25 minutes. Remove from oven; sprinkle with cheese and paprika. Bake an additional 5 minutes.

]]> https://brendablog.com/recipe/broccoli-salad/ Fri, 21 Dec 2007 22:38:46 +0000 http://www.brendablog.com/?p=39 Belinda Jarrett brought this to a potluck. She got it from our church cookbook, a recipe submitted by Paula Pursel.

• 1 head broccoli (1.5 lbs)
• 8 slices cooked bacon, crumbled
• ½ cup raisins
• 1 cup mayonnaise
• 2 Tblsp cider vinegar
• 1/4 cup sugar

1. Trim and clean broccoli. Cut the florets and stems into bite-sized pieces. Add bacon and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2-3 hours.

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