I guess a better question is can it be slutty.
Yes, it sure can.
To my knowledge, Chicken Divan never called for cheese. It definitely never asked for two types of cheese, and probably not whole cream. Ok, well maybe some whole cream. And the buttered Ritz cracker topping? Cliche, I know but it rounds the whole thing out.
This dip just needs to calm the hell down. Well, ok maybe it doesn’t because I love it.
Probably the greatest thing about the taste of Chicken Divan is the Sherry. My husband will disagree because he isn’t crazy about the taste of it, but Chicken Divan is the shit in my opinion, seriously. Today I’m sharing a dip I made with Chicken Divan.
I actually put everything in my food processor and pulsed it until it was almost smooth, but you don’t have to. You can leave it chunky if you want and get the same taste.
I mean, I wouldn’t leave it way too chunky, but it would work.
And I don’t want to hear all that mess about broccoli making you gassy. YOLO.
If you want to check out a few of my previous unconventional dips/appetizers go here, here, here and here.
Here’s your printable, and I hope you like the new recipe layout – let me know what you think.
- 1 lb. chicken breasts, cut into chunks
- 2 tbsp. olive oil
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/3 cup Sherry
- 1/4 cup whole cream
- 1/4 cup Parmesan cheese, shredded
- 1 cup broccoli florets, chopped
- 1 block cream cheese, at room temperature
- 1/2 cup cheddar cheese, shredded
- 1/2 stick salted butter, melted
- 1 sleeve Ritz crackers, crushed
- Preheat oven to 375.
- Season chicken with salt and pepper.
- Bring olive oil over medium-high heat and add chicken; saute on each side 2 minutes.
- Whisk together the soups, Sherry, cream and parm; pour over chicken and reduce heat to low, add broccoli and cover.
- Simmer for 30 minutes, taste and season with salt and pepper.
- Remove from heat; stir in cream cheese and cheddar and pour into a oven safe dish.
- *Optional - At this point I put the chicken mixture in a food processor and pulsed until smooth.
- Sprinkle crushed crackers over dip and drizzle with melted butter.
- Bake for 30 minutes, until bubbly.
- Serve with crackers. Or whatever you want to slop it up with.
- If you decide not to puree it, just dice the chicken and broccoli up nice and small.