Claire Douglass continues her meal in Wisconsin with a main course of Chicken Divan
Last time I delighted you with a starter of ‘Seven Layer Salad’ and now I’m going to move on to a Wisconsin main, the legendary ‘Chicken Divan’.
My grandmama had a culinary maxim: “One never serves chicken to guests”. Seemingly, such an axiom is unknown in Wisconsin. Second only to ‘brats’ (a bulbous grayish sausage rather than a description of naughty children), chicken is the preferred main to be presented to guests in ‘The Dairyland State’.
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Having politely, escaped seven layers of a Miracle Whip soaked salad, the table was laden with yet another layered concoction, this time, a ‘casserole’. Upon laying eyes on this offering and still feigning feeling ‘unwell’ to avoid any intimacy closer than I would allow a cab driver in Kabul, I requested the recipe, so that I might try it in future; by “future”, I meant on the day when HRH wears flip flops, chews gum and high fives Prince Charles.
For those interested in the exotic and weary of peacock pate or steamed moss, I give you a ‘taste’ of a land you may never visit:
Preheat oven to 350 degrees and spray pan with PAM.
Ingredients:
1 package of egg noodles.
2 cans of condensed mushroom Campbell’s soup.
1 bag of frozen broccoli florets.
½ a cup of mayonnaise.
3 breasts of frozen chicken.
2 packages of Kraft shredded cheddar cheese.
2 cups of Progresso breadcrumbs.
Bake for 30 minutes.
The pièce de résistance? Serve with a ‘flourish’ of Frenche’s French fried onion rings fresh from the tin.
Why is it called ‘Chicken Divan’ you ask? The answer? Because it truly does taste like a piece of furniture.
Follow Claire Douglass on Twitter at @ClaireLaCubana.
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3 comments
Who is ‘PAM’. A sous chef?
PAM is a cooking spray Glenmore. http://www.pamcookingspray.com It’s terribly efficient.
Yuck, yuck, yuck.