Since then, I've tried other recipes and played around with things and finally have a Chicken Divan recipe--that doesn't use canned soup--that we really like. My latest inspiration came from this blog, which includes beautiful, step-by-step instructions. Since it's summer and we constantly have lots of squash to use, I added some to this recipe and it was delicious and added substance and color. (For vegetarians, I also believe this recipe would be good as Vegetable Divan, with the elimination of the chicken.)
4 c. cooked brown rice
3 chicken breasts, cooked and chopped into bite size pieces
2 c. broccoli, cooked and diced
1-2 c. squash, diced
1 onion, diced
About 4 Tb. butter
1/3 c. whole wheat flour
2 c. milk
1 - 2 tablespoons curry powder
1/2 c. mayo
1/2 c. or more of shredded cheddar
While rice, chicken, and broccoli cook (all in separate pans), heat up some oil (preferably extra virgin olive oil) in a large skillet and saute onions and squash until just softened. When broccoli is finished cooking, combine it with cooked onions and squash.
In medium saucepan, melt butter and when melted add flour. Continue to stir and cook flour for 5 - 10 minutes over medium or medium-low heat. When it starts to smell toasty, it's done. If it's too thick, add some of the milk to keep mixture from burning and to facilitate stirring.
Add all milk and stir until mixture starts to thicken again. Add salt/pepper. Add cooked vegetables and chicken. Stir until combined. If too thick, add more milk. Add curry. Taste and add more seasonings, as desired.
Remove from heat. Stir in mayo.
Pour into 9 x 12 square baking dish. Sprinkle cheese over top.
Bake for about 20 minutes, or until cheese is melted and has a touch of color, and the casserole is bubbling.
Serve over the warm rice.