This recipe is my version of the classic chicken divan that was so popular in the 1960’s and 1970’s. The original dish was made with cream of chicken soup. mayo, sour cream and cheddar cheese. I replaced all of those ingredients with cashew cream and coconut milk. Then I added more flavor with lemon juice, madras curry powder and good white wine. The cashew cream thickens the sauce as it bakes in the oven. The result is a very tasty dish that is similar to the original but dairy free and much more healthy.
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Yield: 4 Servings
2 large chicken breasts
4 cups broccoli florets
1/2 coconut milk
1/2 cup cashew cream
zest one lemon
juice of one lemon
1/4 white wine
1/4 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons madras curry powder
sprinkle of salt and pepper
preheat oven to 350 degrees F
Dice the chicken breasts into cubes.
In a large bowl mix the coconut milk, cashew cream, lemon zest, lemon juice, white wine, black pepper, sea salt and madras curry powder.
Add the broccoli and cubed chicken to the sauce both are raw. Stir gently until everything is coated in the sauce.
Pour into a small baking dish using your spatula to flatten out the top of the casserole.
Cover tightly with foil.
Bake for 30 minutes covered and another 30 minutes uncovered.
Let sit for 5 minutes so that the sauce can settle. Enjoy!
Cashew Cream Recipe:
Cashew cream can be used in place of sour cream in dishes. It also is a perfect base for a cream sauce when you heat up a few tablespoons in a cup of veggie stock. I like to add dijon mustard to it and pour it over roasted cauliflower.
makes 2 cups
1 1/2 cups raw cashews
1/3 cup water
1 teaspoons fresh lemon juice
1/2 teaspoon salt
Soak the cashews in a bowl of water for 4-6 hours
Use a vitamix blender or other heavy duty one. Food processor works also but you will have to blend longer and continue to scrape the sides.
In the blender add the cashews, water, lemon juice and salt. Blend until totally smooth.