Marilee's Chicken Divan
​From:  Fried Chicken and Gravy


2 bunches fresh broccoli 
4 chicken breasts, steamed, and cut into bite-sized pieces 
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup mayonnaise
2 T. lemon juice
1 T. curry powder
1 to 2 cups grated cheddar cheese
1 small loaf French bread, cubed into 1/2" pieces
Steamed white rice


1.  Steam broccoli until just barely tender. (It only takes a couple minutes.)  

2.  Chop the steamed broccoli and arrange in the bottom of a 9 x 13" glass baking dish.  

3.  Spread the chicken pieces over the top of the broccoli. At this point, I usually sprinkle a light seasoning of Johnny's or salt and pepper over the top of the chicken.

4.  In a separate bowl, combine the soups, mayonnaise, lemon juice and curry powder.  Spread over the top of the chicken. Sprinkle cheese over the top, and distribute the cubed bread.  

5.  Bake in a preheated 350 degree oven for 30 minutes or until bubbly, and heated through. 

6.  Serve with steamed white rice, and sit down at the table with your family, and thank the good Lord above. ​​

This delicious casserole serves at least six.  

- 1 4- to 4½-pound chicken, cut into 10 pieces 
- 1 cup buttermilk
- Fine sea salt and freshly ground black pepper
- 2 teaspoons minced fresh thyme
- 7 cloves garlic, smashed
- 1½ cups plus 5 teaspoons all-purpose flour
- 1 cup finely ground buttery crackers,
   such as 
ritz or club (about 1 sleeve)
- 2 teaspoons sweet paprika 
- about 2 cups lard or canola oil, for frying
- 1 small bunch fresh sage
- 2½ cups chicken stock, low-sodium store-bought   
   or homemade
- Mashed potatoes, for serving


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Jean’s Fluffy Pistachio Salad
also known as "Highway Salad"
​From:  Fried Chicken and Gravy


1 (20-ounce) can crushed pineapple, undrained
1 (3 oz.) pkg. instant pistachio pudding mix
1 (12 oz.) cottage cheese
1 (8-ounce) container Cool Whip, softened 

1.   In a large bowl, mix the undrained crushed pineapple with the package of instant pudding until well combined.  

2.  Stir in the remaining ingredients. 

3.  Cover with Saran Wrap and refrigerate for an hour or more before serving. 


4.   If you’re in the car making this on the way to someone’s home, it’ll set up fine, but it won’t be quite as yummy at room temperature. Please don't stir and drive.

Bertha's
​Sweet and Sour Meatballs

​From:  Fried Chicken and Gravy


1 (20-ounce) can pineapple chunks
1/3 cup water
3 T. vinegar
1 T. soy sauce
½ cup packed brown sugar
3 tablespoons cornstarch
1 large green bell pepper, cut into 1-inch pieces
Homemade meatballs or packaged Italian meatballs
Steamed white rice 


1.  Drain pineapple and reserve the juice in a one-cup measuring cup. Add water to pineapple juice, if needed to make one cup. Pour juice into a large saucepan. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch. Stir until smooth.   

2.  Cook over medium heat until thick, stirring constantly.

3.  Add the pineapple, meatballs and green pepper.

4.  Simmer uncovered for 20 minutes or until heated through. 

5.  Serve with steamed white rice,and sit down at the table with your family, and say a prayer. 
​​

Serves four (or one teenage boy)

Fried Chicken and Gravy

​From:  Amy Thielen's cookbook 
The New Midwestern Table

This is my favorite recipe for Fried Chicken and Gravy.
Amy Thielen is the host of Food Network's Heartland Table, and the author of several cookbooks. www.amythielen.com
A big thank you to Amy for sharing this recipe.

Christian romances are Sherri Schoenborn Murray's specialty.'