Comments on: Vintage 1960 Chicken Divan

By: your name in landsat

your name in landsat — Sun, 08 Nov 2026 22:57:21 +0000

I enjoyed the history behind this Chicken Divan, especially the detail about the Divan Parisien Restaurant in the Chatham Hotel and chef Anthony Lagasi. The make-ahead and freezing tips are practical, and I like that the recipe notes using rotisserie chicken or frozen broccoli as shortcuts. The curry powder in the creamy sauce sounds like the detail that makes it worth repeating. For a fun break from cooking, your name in landsat nasa spells names with real NASA Landsat imagery.

By: tools366

tools366 — Sun, 08 Nov 2026 22:53:34 +0000

I enjoyed the backstory about Chicken Divan originating at the Divan Parisien Restaurant and becoming a home cook's staple by the late '50s. The tip about using rotisserie chicken or thawed frozen broccoli is practical for busy weeknights, and serving it with Basmati rice makes sense to soak up that creamy curry sauce. I also appreciate the make-ahead and freezing notes, which are helpful for planning. For anyone juggling meal prep and other tasks, daily toolbox has some handy utilities worth a look.

By: wplace art pixel converter

wplace art pixel converter — Sun, 08 Nov 2026 22:50:43 +0000

The detail about Chicken Divan originating at the Divan Parisien Restaurant and being named for the Chatham Hotel setting adds real depth to what is otherwise a familiar casserole. I also appreciated the practical notes on using rotisserie chicken or thawed frozen broccoli, and the make-ahead freezing instructions make this feel like a recipe I could actually fit into a busy week. The curry powder in the sauce is the small touch that sets this version apart from others I have tried. For anyone who likes turning favorite food photos into a different visual style, Wplace Pixel Art Converter is a simple related tool.

By: take care of shadow milk

take care of shadow milk — Sun, 08 Nov 2026 22:48:08 +0000

The detail that this Chicken Divan traces back to the Divan Parisien Restaurant in the Chatham Hotel, and that the family recipe itself goes back to 1960, gives the dish a nice sense of continuity. I also appreciate the practical notes about using rotisserie chicken or thawed frozen broccoli, and the make-ahead and freezing instructions make it seem very doable for a weeknight. The curry powder in the creamy sauce is what I'd be most curious to taste. For anyone who enjoys casual pet-simulation games between kitchen tasks, there's also take care of your own shadow milk.