Every now and again we enjoy Retro Food Night. Last time, I cooked Chicken a'la King. This time, we chose Chicken Divan. Started the party with the classic retro dip made with Lipton Onion Soup Mix. Rounded out the meal with Marinated Mushrooms, a typical 60's salad of Iceburg Lettuce and 1,000 Island Dressing and crescent rolls. I wore my favorite Donna Reed style dress complete with bright red lipstick and pearls. Sometimes it's just fun to have fun !
Lipton Onion Soup Dip
Mix one envelope Lipton Onion Soup mix with 16 oz. sour cream. Serve with chips.
1 pound whole fresh mushrooms
1 large onion, thinly sliced
3/4 cup olive oil or vegetable oil
1/4 cup white vinegar
2 garlic cloves, minced
1/2 t. salt
1/4 t. ground mustard
1/8 t. pepper
crushed red pepper flakes, to taste
In a large bowl, combine all ingredients. Cover and refrigerate for 1 - 2 days. Serve with a slotted spoon.
1 box frozen broccoli flowerets
2 cups cubed cooked chicken
1 can cream of chicken soup
1/3 cup milk
1/2 cup shredded cheddar cheese
2 T. dry bread crumbs
1 T. butter, melted
Preheat oven to 350 degrees. Lightly butter 9 x 13 shallow baking dish or casserole. Cook broccoli according to package directions. Do not overcook. Mix soup and milk together. Mix bread crumbs and butter.
Place cooked broccoli in prepared pan. Add chicken pieces evenly over top. Pour on soup and milk mixture evenly over chicken. Cover with cheddar cheese. Sprinkle with bread crumb mixture.
Bake for 30 - 35 minutes until bubbly and golden brown.