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Old 08-23-2004, 07:35 AM   #1
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Question for JosieL re: Chicken Divan Casserole

Josie, do you sauté the mushrooms before adding them or put them raw?
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Old 08-23-2004, 08:33 AM   #2
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I saute them about half way. I like the flavor of a little mushroom juice in the sauce, but too much water emited from the mushrooms can make the sauce watery....especially after freezing. (I do this with most of my casseroles) So, sauteing them about half way done seems to work for me. I get the best flavor without too much liquid.

I have used canned in a pinch and of course you just throw those in with no problems.
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Old 08-23-2004, 12:46 PM   #3
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Thanks, Josie. I thought they must be cooked. I'll be trying out your recipe sometime in the next week or so.

Is it just me, or have all the links here suddenly turned blue? It's very hard on the eyes.
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Old 08-23-2004, 08:07 PM   #4
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Mmmm...I'm trying to remember the history of this recipe. I think we each had a recipe for this that was very similar. Mine was more of a layered version and yours looked a little less putsy. I believe I ended up using your recipe...and as you know, I add mushrooms to everything! But I used the sauce from my recipe. For me, my sauce was easier, because I didn't like reducing the cream on the stove and there was less room for error. This sauce gives perfect thickness every time, so it is a slam dunk.

I make it a lot and plan to make a big batch for back to school. Except for the two versions of the sauce, we were both thinking the same delicious thing.

For the sake of history, this was the first low carb recipe I ever made in 2000. It really got me through those first months.
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Last edited by NorthernNisse; 08-23-2004 at 08:11 PM..
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Old 08-23-2004, 08:13 PM   #5
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LindaSue...where did you find this recipe? I would like to look at it and see if it is dated or changed. I remember at one time, there was a typo in the spices and I couldn't edit.
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Old 08-24-2004, 05:46 AM   #6
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Josie, it was in a thread here awhile back. I copied the revised one you'd posted later in the thread, I think. Here's what I've got:

JOSIE'S CHICKEN DIVAN CASSEROLE
2-3 cups diced cooked chicken
16 ounces fresh broccoli, cut up, 1 bunch
1/2 pound fresh mushrooms, sliced
1 tablespoons butter
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chicken broth
1/2 teaspoon curry powder
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
6 strips bacon, fried until crisp, crumbled

Cook broccoli until slightly underdone; drain well. Meanwhile, sauté the mushrooms in the butter until not quite tender. Arrange chicken, broccoli and mushrooms in greased 9x13" pan. Mix mayonnaise, sour cream, broth and seasonings; pour over chicken. Top with cheese and bacon. Bake at 350º for 20-25 minutes. Let stand 10 minutes before serving.

Makes 6-8 servings
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Old 08-24-2004, 08:21 AM   #7
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Yup, the spices are right in this one. 1/2 teaspoon curry is just right for me.

I sometimes use frozen broccoli and/or canned mushrooms, but it's a little extra special with fresh.

I have no doubt that I put more than 4 ounces of cheese on top. I don't always measure, but I'm sure it is closer to 1 cup!

Origianlly this had a few French Fried Onions on top which I would do for company....because the crunch makes it fabulous!!! I tend to eat too many if I have them in the house....of course!!!...so I omitted them for my own safety.

I think you will find this is pretty much the same as your recipe.

Last edited by NorthernNisse; 08-24-2004 at 08:31 AM..
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Old 08-24-2004, 11:41 AM   #8
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I can't wait to try your version, Josie. I like the idea of the sauce being easier to make.
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Old 08-25-2004, 03:37 AM   #9
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This is one of my fav recipes on here. Thanks Josie!
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Old 08-25-2004, 07:04 AM   #10
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Also....I make my 1/4 cup chicken broth VERY STRONG...from a paste or cube.

Last edited by NorthernNisse; 08-25-2004 at 07:05 AM..
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