Sunday, February 5, 2012

Home at Last! The Ranch Kitchen's Chicken Divan!


HOME!  The last few weekends have been hectic to say the least!  Showing cattle is fun, but hard work on good old dad, mom, and especially the kids.  January used to be one dull month before cattle showing!  But now, there is now time to rest, especially on the last few weekends of the first month of the year!  Showing in the junior and open Hereford cattle shows at the Fort Worth Stock Show has become a tradition for our girls and ranch.  However, as of the last few years we could not do it without our ranch herdsmen Steve.  His help with our cattle and constant gentle guidance of our Audrey been a God send for us all.  Thank you Steve!

My husband this year completed two years as the Texas Hereford President during our National Hereford Show weekend.  It's an association we all hold dear to our hearts.  The people and ranches in their membership have become like family to us all and it was an honor for Scott to lead this historic association. He was blessed to have a great group of officers and executive committee members to assist him. I have just been so very proud of how he has really given everything he had to insure the associations success.

Today, I finished up most of the laundry and attempted to get my house back in order!  The meal I served on this Super Bowl Sunday is not necessarily a party food, but comfort food at it's finest.  It's filling and above all one of my favorite meals to make in the winter.  Along with the rice, a salad and the avocados I served with ranch dressing, dinner was ready in under an hour and fifteen minutes.  It's cheesy texture pleases even the pickiest kiddos and will fill up those men in your house.  Left overs are my favorite and I profess to even eating it my house eating something cold is the ultimate compliment!

The Ranch Kitchen's Chicken Divan

10 chicken tenders
10 broccoli spears. frozen or fresh
1 can cream of chicken soup
1 can cream of celery soup
juice of 1/2 lime equalling about 3 tablespoons
2 cups sharp cheddar cheese, grated
1 cup mayonnaise (no light)
1 cups sour cream (no light)

Spray a 9 x 13 inch glass dish with Pam.  Place chicken tenders in dish.  Place broccoli spears on top of chicken tenders.  Mix soups, lime juice, mayonnaise, sour cream well.  Add grated cheese to this mixture and blend.  Pour this mixture on top of chicken topped with broccoli, making sure to cover all of the dish.  Cook on 400 for 1 hour or until the mixture begins to brown on top.

Serve with cooked long grain rice or Uncle Ben's.