December 2011

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for
She blogs weekly at

Chicken Divan Casserole

Pick up a deli-roasted chicken and you’re halfway there. Unlike classic Chicken Divan, which is made with broccoli spears and chicken slices, this is made with bite-size chunks of chicken. That makes it easier to eat even when thrashing to windward.

1 whole, deli-roasted chicken
10- to 12-ounce package cut broccoli, thawed and drained
1 can condensed golden cheese soup
cup sour cream
1 teaspoon garlic powder
cup bread or cracker crumbs
1/4 stick butter, melted

ake the skin off the chicken breast and cut meat into bite size. This should be about 2 cups. Save remaining chicken for another use. Whisk together soup, sour cream and garlic powder.

Spray a deep 8 X 8-inch casserole and scatter some broccoli and some chicken in it. Drizzle with some of the soup mixture. Add more chicken and broccoli, then the remaining soup mixture. Cover with foil and bake 20 minutes. Remove foil and add bread crumbs. Drizzle with melted butter and return to the oven until the top is golden. Serves 4.

No oven? No problem.

Stovetop method: Spray a heavy skillet and assemble casserole in the order described. Cover and cook over low heat until sauce is bubbly and broccoli tender. In a small, nonstick skillet, melt butter and stir in bread crumbs until toasty. Spoon onto serving plates and sprinkle with toasted bread crumbs.

Janet Groene’s books include Creating Comfort Afloat, ABCs of Boat Camping and Living Aboard. See more of Janet Groene’s galley-ready recipes at Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at Any other ideas? E-mail and we’ll credit you and the name of your boat.

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