My sister-in-law is generally the instigator of our family’s marathon group text messages. These text threads start out in one place and end up in an entirely different location…generally with at least one person using shouty caps involving the message “TMI!” Seriously, we have been known to go from weather to Cosmo in three messages flat. Anyway, while we were in Florida last week at Disney World (that’s why I haven’t posted lately…picture to follow), some of our family members in Arkansas were deciding what they wanted for dinner, and my SIL was the person to suggest Chicken Divan. I had totally forgotten how much I used to love it…but it has bread crumbs and like 40 cups of sour cream, mayo, and cheese. Yes, we eat a primal diet…but the amount of sour cream and cheese in that recipe is our dairy allotment for about six months, HA!
I looked up the recipe for Chicken Divan and started coming up with replacements to jot down for a shopping list. The only thing that is a bit difficult to replace is the bread crumbs, solely because of their function in the recipe: they hold everything together. You can add whatever you think might work; however, I just kept it without anything used as a binder. It basically turned out as a loose casserole. If I were to add something next time, I would probably add some roughly chopped potatoes (or sweet potatoes if you don’t do white potatoes). This recipe is pretty forgiving, so add in whatever leftover vegetables you have laying around! Also, if you omit the cheese, it becomes Whole30 compliant.
Primal Chicken Divan
2 pounds boneless/skinless chicken thighs or breasts
24-32 ounces chopped broccoli florets
1 yellow onion, roughly chopped
1/2 to 1 pound mushrooms, sliced thick
3/4-1 C chopped asparagus
3/4-1 C full-fat coconut milk
1 C shredded cheese
1 tsp sea salt
1 tsp garlic powder
1 tsp paprika
1-2 Tbsp sweet curry powder
3/4 C sliced almonds
1.- Preheat oven to 350. Salt and pepper both sides of chicken. Put chicken in stockpot and cover by about an inch with water. Bring to boil and let simmer for 15-20 minutes (until chicken is cooked through). Remove chicken from pot and set aside to cool.
2.- Add broccoli and asparagus to the same chicken water. Cook about 5 minutes and then drain (for those of you playing the home game, that liquid is broth, should you want to save it). Dice chicken and add to large bowl. Add in broccoli, asparagus, mushrooms, onions, coconut milk, spices, and cheese. Mix well.
3.- Pour bowl contents into a 9×13 greased baking dish. Spread a little extra cheese (if desired) on top and then top with sliced almonds. Bake 30-40 minutes. Let cool for 5-10 minutes before serving.