My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, October 5, 2016

Chicken Divan

{ Prep Time: 45 mins / Difficulty: Easy / Yields: 4-6 servings }

2 bags frozen broccoli florets
2 cans (lower sodium) cream of mushroom soup
1 box Chicken Rice-a-Roni
2-3 large chicken breasts, cooked and cubed
1/4 cup shredded cheddar cheese, mild or sharp

1. Preheat oven to 375 degrees. Spray a 9x13" pan with cooking spray and set aside. Lightly season chicken breasts with a dash of salt and pepper, and place in your prepared baking dish. Bake for 35 mins or until chicken is completely cooked. (Use a meat thermometer to check the thickest part of the chicken breasts reads 165 degrees.)
2. While chicken is baking, prepare the rice according to package directions. (This takes about 25 mins to prepare.) Steam broccoli in a vegetable steamer in microwave; about 4-6 mins on high. (Or follow directions on back of package.) Drain well.
2. Mix chicken, rice, broccoli and soup together in a large bowl until mixture is evenly coated.
3. Spread into a 9x13" pan sprayed with Pam. Top casserole with grated cheddar cheese. Bake at 350 degrees for 20-30 minutes.
4. Serve alone or with your favorite dinner rolls!

** NOTE: Once baked, this dish can be placed in the freezer for about 2 months. Just make sure to bake everything as listed above, then cool completely, and cover tightly with foil and/or a tight lid. **

Recipe borrowed from mama's cookbook, "From My Kitchen, With Love"

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