Chicken Divan


Another week has begun, and I’ve got a great casserole for you! This is chicken divan. It is probably my brother’s favorite meal. He came to visit a while ago and I made this for him, since I knew that he liked so well. He ate almost the entire pan. The only part he didn’t eat was what I ate. It was unreal. Granted he runs and cycles all day long, so he can afford to eat like that sometimes, but I was just blown away. So needless to say this is a very good meal.

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To make chicken divan, start by cutting some broccoli, and steaming it just until tender, you don’t want to get it too soft, as it will continue to cook once it’s in the casserole. Steaming for 3-5 minutes will be good, depending on how big you cut your broccoli. Then shred some cooked chicken and dice some ham and put in the bottom of baking pan. Add your broccoli on top of the chicken and ham.


In a small bowl mix together a can of cream of chicken soup, some mayonnaise and some pepper and a pinch or oregano. If you want to make the meal a little healthier, you can substitute the mayonnaise for some plain yogurt. That’s what I did this time, and I couldn’t tell the difference. It was very tasty! Once the soup mixture is combined pour over the chicken and broccoli, so its resting on top. If you want to stir it all together you can, but I always just keep it on top. Then sprinkle with some cheddar cheese, and with some crushed Ritz (or other buttery) crackers. They don’t have to be fine crumbs, just break them up like you are putting them in soup. Drizzle a tablespoon of melted on top of the crackers, and then bake in the oven for 15-20 minutes at 350 degrees. Enjoy!!


Chicken Divan


  • 2 cups Chicken, cooked and shredded
  • 1 cup Ham, diced
  • 2 cups fresh Broccoli, chopped
  • 1 can Cream of Chicken Soup
  • 1/2 cup Mayonnaise, or Plain Yogurt
  • Dash of Oregano
  • Pepper
  • 1 cup Cheddar Cheese, shredded
  • 1 sleeve Ritz Crackers, crushed
  • 1 tbsp. Butter, melted


Preheat oven to 350 degrees. Steam the chopped broccoli for 3-5 minutes, just until tender. In a 9×13 baking pan, put in the shredded chicken and diced ham. Top with the steamed broccoli. In a mixing bowl, combine the soup, mayonnaise (or yogurt), and oregano and pepper. Pour that over the chicken, ham, and broccoli, and spread it so it covers the entire pan. Sprinkle casserole with shredded cheddar cheese, and then with the crackers. Drizzle the melted butter over top. Bake in preheated oven for 15-20 minutes until the cheese is melted and the casserole is bubbly. Enjoy!!



Ham & Noodle Casserole


Sadly Christmas is over. We prepare for a month or more for this holiday, and in the blink of an eye it’s over. We had a great Christmas spending time with our families. It was so nice seeing everyone. Today I thought I would share this family favorite recipe that would be great for using any leftover ham that you may have from all the Christmas festivities. This is a simple recipe to put together for a family dinner.

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The casserole is a quick and easy recipe, perfect for a weeknight dinner. Start by boiling some water, and cooking egg noodles according to the package direction. Meanwhile, dice some ham and put in a large mixing bowl. Add some sour cream, a can of cream of mushroom soup, some spicy brown mustard, and a little pepper, and stir together. I don’t add any salt, since the ham is already pretty salty. Once the noodles are done cooking, drain and add to ham and soup mixture, stir to combine. Pour the casserole into a baking pan and bake in the oven at 350 for 20-25 minutes until bubbly. When there is about 8-6 minutes left, take casserole out and sprinkle with french fried onions, like you would put on green bean casserole. Continue baking the casserole for remaining time, until casserole is bubbly and the onions are crispy. Enjoy!


Ham & Noodle Casserole


  • 1 package egg noodles
  • 1 1/2 cups ham, diced
  • 1 can Cream of Mushroom Soup
  • 1 cup sour cream
  • 1-2 tsp. spicy brown mustard
  • French Fried Onions


Preheat oven to 350 degrees. Cook egg noodles according to package directions. Dice ham and put in a large mixing bowl. Add soup, sour cream and mustard, stir to combine. Add pepper to taste. When noodles are done, drain and pour into mixing bowl. Stir into the ham mixture. Pour casserole in a baking dish and bake for 15 minutes. Take casserole out of oven and sprinkle with french fried onions. Put casserole back in oven and continue baking for 6-8 minutes or until the casserole is bubbly and onions are crispy.

Chicken Noodle Casserole

Last night I made a super-yummy casserole, filled with joy and warmth… and chicken, noodles, and the last of my summer veggies. It was delicious. This can be made with so many different ingredients, and that’s why it’s one of my favorites meals. It’s very versatile. In this casserole, I used zucchini, summer squash, red bell pepper and onion. All of which came from my garden that I had this summer, except the onion, which came from my dad’s garden.

My Dad has always had an amazing garden in the summer, he’s like a wizard! He grows the best vegetables, including cucumbers, green beans, zucchini, different types of squash, peppers of all varieties, asparagus, onion, garlic, rhubarb, and most importantly tomatoes. This year he helped me start my own garden, and it turned out pretty well for my first garden. We had a little set back in the beginning due to some deer, but we got a good amount of produce. I was even able to can my own spaghetti sauce from the tomatoes I grew. So for this dish I used my last red pepper, summer squash, and zucchini from the garden.

This is an extremely cozy meal, perfect for a cold fall or winter evening. But since I used summer vegetables, I feel like there is still a chance for warmth. I love how food can make you feel good and warm inside. For the sauce, I just used a can of cream of chicken soup, and little lite mayonnaise. I seasoned it with some Italian spices, and a little paprika. Now usually I will make a sauce instead of using the goopy canned soup, but I was being a little lazy last night, so I went for convenience.

Now that its getting a little cooler in the evenings, go make this casserole. You won’t regret it!

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Chicken Noodle Casserole


  • 1 lb chicken, cooked, diced
  • 8 oz. egg noodles
  • 1 red bell pepper, diced
  • 1 small zucchini, sliced
  • 1 small summer squash, sliced
  • 1 small onion, diced
  • 1  10 oz can cream of chicken soup
  • 1/2 cup mayonnaise
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1 cup shredded cheddar cheese


Preheat oven to 350 degrees. In a stainless steel skillet put in a tablespoon of olive oil over med high heat. Once heated add vegetables and saute until cooked through. Meanwhile, cook noodles according to package directions. In a small mixing bowl, stir together the soup, mayonnaise and seasonings.  Add diced chicken, vegetables, and cooked noodles into soup mixture and stir to combine. Pour mixture into casserole dish and sprinkle cheese on top of casserole. Bake for 20 minutes at 350 degrees or until cheese it melted and casserole is heated through and bubbly.