Chicken or Shrimp Divan

In addition to the Chicken Divan among Aunt Sue's cards, Carol recognized Grammy's (Edith Klotz) somewhat more elaborate Shrimp Divan recipe in Grace's box.

Chicken Divan

(My [Edith's] version —s quick 'n' easy)

• 4 chicken breasts
• 1 package frozen brocoli or frozen asparagus
• 1 can cream of chicken soup
• 1/2 can milk or water
• grated American or Parmesan cheese

Brown chicken breasts and bake in oven as in recipe for Chicken Mornay. About 15 minutes before they are finished, remove from oven. Arrange brocoli or asparagus over and around them (partially cooked — about half the time recommended on the package). Pour over all a sauce made by combining 1 can cream of chicken soup with 1/2 can milk (or water). Top with grated cheese (either American or Parmesan) and bake 15 minutes or so — until cheese is bubbly and vegetables tender.

You can promote tenderness by covering the pan for part of the baking time (during the middle part is best).

I do this on the next to the top shelf of the oven. I guess you know that anything that should be browned on top goes near the top of the oven and vice versa.

Shrimp Divan

• 2 10-ounce packages frozen chopped broccoli
• 1 pound shrimp, cooked
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can condensed cream of celery soup
• 1 cup real mayonnaise
• 1 tablespoon lemon juice
• 1/2 cup cheddar cheese, grated
• 1/2 cup bread crumbs, seasoned
• 1/4 cup melted butter

Grease a shallow casserole dish. Put chopped broccoli in bottom and arrange shrimp on top. Sprinkle with salt and pepper.

In a separate bowl, mix soup, mayo, lemon juice, and cheese. Pour over shrimp.

Mix bread crumbs and melted butter and sprinkle on top.

Bake 350°F for 30 minutes.

Serves 4 to 6.

Edith's recipe card for Chicken Divan