I don’t know about you, but one of my favorite memories of childhood was coming home and smelling what Mom was cooking up for dinner. I’d bust through the front door and get a whiff of whatever goodness she put together and know that we were in for another great meal. Fortunately for me, she wrote down most of her recipes for me so that I can make them and enjoy them with my family. Unfortunately, the directions are usually along the lines of “add some sugar” or “add curry powder” and other terms that left me with a base to work from but not having measurements to work with. Well, luckily, I’ve been able to figure it out pretty well and duplicate the goodness that I got to enjoy as a kid so I can still enjoy those favorites from my childhood. This week's recipe is one of those recipes, Chicken Divan.
This is a one pot meal that my family really enjoys and I think yours will too. It is traditionally made in the oven but you and I both know that anything made in an oven is even better on the grill! This one is no exception. All of these bold flavors come together to create a mixture that you won’t want to stop filling your belly with. It is very simple to make and it’s always a hit.
- FOGO Premium Charcoal
- 3 Boneless Skinless Chicken Breasts
- 2 Heads of Broccoli
- Corn Flakes cereal
- Parmesan Cheese
- 2 cans of cream of chicken soup (14 oz each)
- 2 tsp lemon juice
- 1/2 tsp curry powder plus a little more to season the chicken
- 1 cup mayonnaise
Light your grill and set it up for indirect grilling at 350°.
Cut the broccoli into florets and steam them until they are fork tender.
Lightly season the chicken breasts with a small amount of curry powder. Place them on the hot grill, indirect and cook until they reach an internal temperature of 165°.
Remove the chicken and cut them into bite size pieces.
Combine all ingredients and place them in a buttered or greased casserole dish.
Cover the mixture with crushed Corn Flakes. Sprinkle the Corn Flakes lightly with additional curry powder, then sprinkle with parmesan cheese and Paprika.
Place it on the grill, still indirect for approximately 1 hour. It should be nice and bubbly and the top starting to brown.
Remove it from the grill and allow it to sit and rest for 15 minutes before serving.
I certainly hope that you’ve enjoyed this and will make it for yourself. Like I said earlier, my family has been enjoying this for years and I’m pretty sure that yours will too! Don’t forget to watch the video, subscribe to the channel and give us a “thumbs up”. We would love to hear what you think so please leave a comment for us too! Thanks again and look forward to seeing you again on, The Fogo Life!