The first time my parents met Eric, (almost 35 years ago!) they were not impressed. He was shirtless & shoeless, wearing ripped up gym shorts & had long hair. We had just walked to my home from the neighborhood pool where I worked as a lifeguard. Their impression of Eric radically changed once he started baking & cooking for them. He made sticky buns from scratch. They were very impressed. He made chicken divan for the entire family for dinner. They were sold. My dad still talks about that first summer Eric & I were together, his initial impressions of Eric & how Eric won both my parents over with his cooking.

35 years ago, chicken divan made with lots of cheese, mayonnaise and cream soup was pretty popular. And it was really good! But that’s not the way many people eat any more. This version is lighter & healthier while still being really good tasting.

Spinach Chicken Divan

Spinach Chicken Divan  (adapted from cooking.com)

Makes 4-6 servings

Ingredients:

• 1 1/2 pounds chicken breasts, pounded to 3/8″ thickness or chicken tenders
• 1 teaspoon dry mustard
• Salt and freshly ground pepper, to taste
• 2 tablespoons olive oil, divided
• 1 medium diced onion
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 2 tablespoons Balsamic vinegar
• 1/2 teaspoon dried thyme
• 10 ounce bag (6 cups) fresh spinach, washed, dried, stems removed & leaves chopped
• 1/2 cup grated Parmesan (1/2 ounce)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon Dijon mustard
• 1/3 cup seasoned breadcrumbs

Directions:

In a bowl, toss the pounded chicken breasts or tenders with the dry mustard, salt and pepper.

Season the chicken with dry mustard & salt & pepper.

In a medium nonstick sauté pan, heat 1 tablespoon of oil over medium heat and cook the chicken until it is cooked through. When it is cool enough to handle, shred the chicken and set it aside.

Lightly pan fry the chicken.

Preheat the oven to 375°. Coat a 2-quart baking dish with cooking spray.

In a medium saucepan over medium-high heat, heat 1 tablespoon of oil. Sauté the onion until it is softened, about 3-4 minutes, then add in the garlic and continue to sauté for another 2 minutes.

Sauté the onions & garlic.

Stir in the flour until it is well incorporated with the onions & garlic.

Use the flour to coat the onions & garlic.

Stir in the broth, milk, Balsamic vinegar and thyme and bring it to a simmer.

Mix the liquids, thyme & mustard into the onions & garlic.

Add half the spinach to the sauce mixture, stir it in then add the other half of the spinach & mix it into the sauce as well.

It’s a lot of spinach but it will cook down very quickly.

Simmer for 1 minute longer.

Mix the spinach into the sauce thoroughly.

Remove the pan from the heat and stir in the Parmesan, mayonnaise, sour cream and mustard. Season the mixture with salt and pepper, to taste.

The grated cheese, mayo & sour cream are added.

Pour 1/2 of the spinach mixture into the prepared baking dish. Layer the shredded chicken on top.

Layer the spinach & sauce mixture first then add the shredded chicken.

Pour the rest of the spinach mixture over the chicken. Sprinkle with the seasoned breadcrumbs. Bake the casserole for 25 to 30 minutes, until hot and bubbly. Let the divan cool for 5 minutes, then serve over rice or egg noodles.

A tasty casserole that can be put together ahead of time!

Lightened up is definitely better!  ~Linda

Spinach Chicken Divan  (adapted from cooking.com)

Directions:

In a bowl, toss the pounded chicken breasts or tenders with the dry mustard, salt and pepper. In a medium nonstick sauté pan, heat 1 tablespoon of oil over medium heat and cook the chicken until it is cooked through. When it is cool enough to handle, shred the chicken and set it aside.

Preheat the oven to 375°. Coat a 2-quart baking dish with cooking spray.

In a medium saucepan over medium-high heat, heat 1 tablespoon of oil. Sauté the onion until it is softened, about 3-4 minutes, then add in the garlic and continue to sauté for another 2 minutes. Stir in the flour until it is well incorporated with the onions & garlic, then stir in the broth, milk, Balsamic vinegar and thyme and bring it to a simmer. Add half the spinach to the sauce mixture, stir it in then add the other half of the spinach & mix it into the sauce as well. Simmer for 1 minute longer. Remove the pan from the heat and stir in the Parmesan, mayonnaise, sour cream and mustard. Season the mixture with salt and pepper, to taste.

Pour 1/2 of the spinach mixture into the prepared baking dish. Layer the shredded chicken on top. Pour the rest of the spinach mixture over the chicken. Sprinkle with the seasoned breadcrumbs.

Bake the casserole for 25 to 30 minutes, until it is hot and bubbly. Let the divan cool for 5 minutes, then serve over rice or egg noodles.