Chicken Divan

Name: Chicken Divan
Ingredients: 2 (10 oz.) pkg. broccoli spears; 4 chicken breasts; 1 small onion; 1 stalk celery; dash of salt, pepper and poultry seasoning; water to cover chicken; 1/4 c. Parmesan cheese; 1/2 c. sour cream; 1 can cream of chicken soup; 1 Tbsp. butter, melted; 1/4 c. butter or margarine; 1 c. chopped onion; 1/2 c. chopped celery; 1 c. long grain rice (uncooked); 1/2 tsp. Italian seasoning, basil or oregano; 1 tsp. Accent; 2 c. cut, cooked chicken; 2 chicken bouillon cubes; 2 c. water; 3/4 c. chopped walnuts

20 ingredients

7 steps

Ingredients

2 (10 oz.) pkg. broccoli spears
4 chicken breasts
1 small onion
1 stalk celery
dash of salt, pepper and poultry seasoning
water to cover chicken
1/4 c. Parmesan cheese
1/2 c. sour cream
1 can cream of chicken soup
1 Tbsp. butter, melted
1/4 c. butter or margarine
1 c. chopped onion
1/2 c. chopped celery
1 c. long grain rice (uncooked)
1/2 tsp. Italian seasoning, basil or oregano
1 tsp. Accent
2 c. cut, cooked chicken
2 chicken bouillon cubes
2 c. water
3/4 c. chopped walnuts

Directions

1

Melt butter or margarine in Dutch oven or large skillet over medium flame.
2

Add onion and celery and cook until onion is tender.
3

Add rice and seasoning and continue to cook until rice is golden.
4

Add water and remaining ingredients, except walnuts, and bring to a boil.
5

Lower flame and simmer, covered, for 20 to 25 minutes or until rice is tender and liquid is absorbed.
6

Add walnuts.
7

Makes 5 to 6 servings.