Honey Mustard Chicken Divan - Yum!

Have you noticed that chicken has become the reference meat against which most everything else is compared?  "Tastes like chicken" has become almost proverbial.  I even remember hearing those words from someone who'd eaten rattle-snake.

Chicken meat is versatile and adaptable depending on the flavorings and spices used.  Humans have had a thing for chicken since it was domesticated 3,600 years ago.  It is so popular that there are more chickens in the world than any other species of bird (around 24 billion in 2003).

One of the classic chicken dishes is Chicken Divan which is a casserole usually served with broccoli and a Mornay sauce (a cheesy white-sauce). It was invented at and named for the by-gone Divan Parisien Restaurant in the New York Chatham Hotel.  The Divan Parisien served Chicken Divan as its signature dish in the early twentieth century.  The chef or chefs who originally created it are unknown. The word divan comes from a Persian word that was originally a chart of accounts but came to refer to a customs house or council chamber.  The American use of the term as the name for a piece of furniture referred to the "long, cushioned seats," such as were found along the walls in Middle-Eastern council chambers.  In France the word divan refers to a meeting place or great hall. The New York Chatham Hotel restaurant owners picked the name Divan Parisien to imply a kind of continental elegance.

Once it became famous at the restaurant people clamored for a recipe to make it at home.  The dish has several variation and is now commonly prepared with canned soups for simplicity.  Chicken Divan became and has remained one of the most classic American casserole dishes to this day.  My version of Chicken Divan adds mustard, honey, and some curry for a slightly sweet tang that compliments the creamy savor of the sauce.  For the topping I replace the traditional bread crumbs with minced bread.  The slightly larger pieces of bread result in toasted nuggets that make for a little better crunch (I like the contrast of creaminess and crunchiness).  Finally, because I'm a huge fan of garlic I put a generous amount into the crunchy topping.

Here's how to make Honey Mustard Chicken Divan:

• 1 lb Frozen Broccoli - chopped
• 2 lb Chicken Breast - cubed and sautéed
• 20 ounces Condensed Cream of Mushroom Soup (make your own or use 2 cans of Campbell's)
• 1 C Mayonnaise
• 2 Tbsp Honey
• 4 Tbsp Dijon Mustard
• 1 C Sour Cream
• 1 C Sharp Cheddar
• 3 Tbsp Vinegar
• 1 Tbsp Curry Powder
• Salt and Pepper - to taste
• 1/2 C freshly grated Parmesan
• 1 C Bread - minced
• 1 Tbsp Garlic - minced
• 2 Tbsp Coconut Oil - melted

Directions
Preheat oven to 375 degrees F.  Thaw the broccoli and put into a casserole dish. Add the diced chicken.  In a medium bowl, combine all but the last three ingredients and whisk together to make a sauce. Pour the sauce over the broccoli and chicken.  Combine the Parmesan, bread crumbs, garlic, and coconut oil and sprinkle over the top.  Bake for about 30 minutes.  Serve hot over rice or noodles.