I’m pretty sure every person I have come into contact with today has mentioned the raging blizzard that is apparently headed our way. I can’t tell you how many times I heard:
“Are ya ready for the snow?”
“Did ya hear about the big storm?”
“There’s a big storm a comin’, eh?!”
“I hope you’ve got your shovel ready!”
And from my Dad who called me just now: “It’s gonna be the biggest storm in THREE YEARS!”
Well I say BRING IT!
We haven’t had a decent snow day in…I can’t even remember how long. A “snow day” for me over the past couple years has meant there’s only a light dusting of snow, but traffic is still going to be ridiculous, so if I don’t want to spend three hours driving to work I should probably just work from home.
We are loooong overdue for a big snowstorm. I want to get snowed in! Snowed in as in, I cannot make it out of my driveway. I know, we’re only supposed to get a foot of snow…but since everyone’s been talking about it and bigging it up all week, I’ve gotten really excited.
My fridge is stocked either way ;).
Tonight’s dinner was a dish from from Campbell’s Kitchen that my friend Janet recommended to me a few weekends ago. It’s called Chicken Broccoli Divan and it looked easy and delicious. It did not disappoint!
The recipe called for cooked broccoli, but I read some reviews that said they felt like the broccoli was overcooked and mushy, so I used fresh broccoli and it baked perfectly. I also added cauliflower and I did not cook that first either. I had to swap fat-free Cream of Chicken soup for the Cream of Broccoli soup, as it was what I had on-hand. I also did not have breadcrumbs, so I made my own with a hand blender and two slices of whole wheat bread (this was amazingly easy and took about three minutes, if that).
Please click here to view the original recipe.
And here is the recipe with my modifications:
Chicken and Broccoli (and Cauliflower) Divan
- 3 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 2 cups cooked, cubed, skinless chicken breast
- 1 can Campbell’s fat-free Cream of Chicken Soup
- 1/3 cup of 1% milk
- 1/2 cup plain Greek yogurt (optional, I added this because I added more veggies and did not want to sacrifice any sauce! :))
- 1/2 cup of light cheddar cheese (I used mozzarella)
- 2 tbsp whole wheat bread crumbs
Arrange broccoli, cauliflower and chicken in a large baking dish.
Pour mixture of soup and milk (and Greek yogurt!) over chicken and veggies. I mixed my soup, milk and yogurt together in a bowl first, but this may have been unnecessary. Sprinkle with cheese. Top with bread crumbs.
Bake at 425°F for 25 minutes, or until heated through (I baked mine for 28 minutes and it was perfect).
Easy peasy, and soo delicious!
Are you hoping for a big snow storm tonight, or would you prefer a light dusting?