chicken divan + golden breadcrumb top.


I need to expand/diversify my reading repertoire. It’s so limiting to be stuck with the same set of vocab and ideas. I know the world spins on a greater conundrum and that nobody’s probably going to ever unravel what that is, but… I think we should all try. Don’t you think? Build respect for the world and for each other. Ok I don’t mean to sound like a fucking preacher with 1000 years’ experience of living in the world. All I’m saying is that I’d like very much to shut things out, run naked over hilly hills and rolling meadows of petals & find a bearded minstrel serving hot cups of tea and fresh scones with jam to go along with his tales. That’d be so fucking awesome.


Wistful aside, I have quite a bit on today’s agenda: read up on the French in Singapore, <my cool as hell mom is bobbing her head to Grimes. Nothing makes me happier. Ok she just said she hates the song. :o>, write a sample, make a meal. So I promised a chicken recipe this morning and hours later here we have it – a nice lunch for the family. After eyeballing the recipe I realised that this dish is something mom has made before, only hers had no breadcrumbs, added prawns, and didn’t know its actual name. The breadcrumbs made a really delicious buttery top, and the only regret I have is not melting more MORE butter to mix in with the crumbs.


It’s also meant to be quite messy to eat so don’t freak out if your divan doesn’t cut into proper serving squares. Also I am already thinking of adding celery and carrot to this. Yup this bag of sloth here is no purist, hey. On a sidenote, just about five minutes away from ticking time I was crouched and glued to the oven, getting all ruffled up and anxious and nervous and excited to see the cheese bubbling in the corners. It’s as if the casserole was ALIVE and dancing and dying in the heat! So beautiful.

Recipe (makes 8 servings)

  • 1 cup chopped broccoli
  • 2 chopped & cooked chicken breasts (chop them up and roll around with a pinch of salt/pepper/cornstarch to avoid toughness before frying over medium heat)
  • 1 can mushroom soup
  • 1 can cream of chicken (I used cream of corn with chicken)
  • 1 tbsp lemon juice
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 4 slices of cheddar cheese
  • 2 cups breadcrumbs
  • 5 tbsp melted butter

Preheat oven to 300 degrees.

Spread chopped broccoli on bottom of buttered 9 x 13″ baking dish. Spread cooked chicken over broccoli.

In a medium sized bowl, mix together both cans of soup, lemon juice, mayonnaise and milk. Spread sauce over chicken.

Slice cheese and place evenly atop sauce. Combine the breadcrumbs and melted butter in a small bowl. Sprinkle breadcrumb mix over cheese. Bake for 30-35 minutes. Serve with rice or toasted ciabatta.

Recipe adapted from Oh Comely Issue 13 by Tara Caimi. See here for full recipe & story:

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