Rachel Rieger
Up & Out

Chicken Divan

My grandmother, who passed away from cancer when I was younger, used to make this dish for us during the holidays and actually submitted it into my grandpa’s company cookbook over 20 years ago. After she passed, it became a Christmas tradition for my mom to make it for us. It became such a favorite that, to this day, any time she asks what we want for our birthday dinner, all six of us respond with “chicken divan!”

<span-key>4</span-key><span-value>chicken breasts</span-value><span-key>2 pkg</span-key><span-value> frozen broccoli florets</span-value><span-key>2 cups</span-key><span-value>shredded cheddar cheese</span-value><span-key>1 cup</span-key><span-value>real mayonnaise</span-value><span-key>2 tsp</span-key><span-value>curry powder (a couple of pinches more if you’re a curry fan)</span-value><span-key>2 cans</span-key><span-value>cream of chicken soup</span-value><span-key>1 cup</span-key><span-value>cornflake crumbs</span-value><span-key>½ stick</span-key><span-value>butter, melted</span-value>

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Ingredients
Directions

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<span-p>
Preheat oven to 350℉/170℃.
Boil the chicken, drain, and cool. Remove skin and bones, tear into bite-size pieces.
Cook broccoli, then drain and arrange in a large casserole dish.
Layer chicken pieces on top of broccoli.
In a separate bowl, mix cheese, mayonnaise, curry, and soup.
Spread the sauce on top of the chicken.
Mix the cornflake crumbs and melted butter, and sprinkle on top of the sauce. Bake for 30 minutes.</span-p>

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Cook It Up:
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A Foreword from the
Kitchen of Hayden Brown,
Upwork CEO

I deeply treasure that time around the table with my kids and loved ones. In our household, our kitchen table is a gathering place to share a meal, enjoy each other’s company, reflect on the day and laugh together.

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