617. Chicken Divan and 618. Cream of Mushroom Soup

I hadn’t heard of chicken divan before so I had to look it up. When I found a recipe for it, it sounded like something that I would love, but with a couple of ingredients that made it sound a little on the weird side. I know that a lot of American casserole dishes are made with mushroom soup, but considering I think that mushroom soup is pretty gross by itself I was never really tempted to try it. Also the recipe contains mayonnaise and I would have never thought to add mayonnaise to a cooked dish like this before; I only ever use it as a condiment, or as a dressing for chicken and salads. A chicken and broccoli bake topped with cheese sounded tasty whatever the ingredients were though, and that turned out to be the case. I served mine with mashed potatoes because everything is always better with mashed potatoes. Fact.

618 down, 1178 to go

468. Venison Casserole

I went through this phase a little while ago where for about 3 weeks in a row I always made something with venison on a Sunday, and this was on one of the Sundays. As I said the other day, I always love an easy, one-pot casserole dish, and I made this one red wine based and threw in plenty of shallots, celery and carrots along with the venison steak. I hadn’t ever had 469. Juniper before (other than in gin), but I knew it was supposed to go well with game so I threw a few berries in as well. They added a really interesting fragrant flavour.

469 down, 1327 to go

465. Chicken Provencale

Stews always appeal to me. Just being able to throw a bunch of ingredients in a pot, put it in the oven for 2 or 3 hours and then pull out a bowl of flavourful goodness is great. This chicken stew was full of all the classic Provencale flavours -tomatoes, black olives and herbs.

465 down, 1331 to go