Debbie Housden from Baltimore was looking for a recipe for chicken divan that she said was published in The Baltimore Sun at least 10 years ago. Martha Socolar, also from Baltimore, said she too cut the recipe from The Sun many years ago and served it to her family for years, and they always loved it. Seeing Housden's request reminded her to start making it again. While I received many versions of chicken divan in response to this request, this was the very recipe Housden was looking for.

It is interesting that this recipe, unlike the many others I received for this somewhat common dish, is relatively low in fat thanks to the use of skim milk, reduced-fat cream of chicken soup, and reduced-fat cheddar cheese. It is a super-easy recipe and a great way to use up any leftover chicken, or you could do as I did and use a store-bought rotisserie chicken to save time. My family enjoyed this casserole too, and I'm quite sure they were not aware it was low-fat.

Requests

Martha Socolar from Baltimore, who provided the recipe for chicken divan, is looking for a pasta salad recipe with turkey in it that at one time appeared on the box of Mueller's small pasta shells. She said the recipe was on the box for a long time, but unfortunately she never copied it down, and now it is no longer printed on the box.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Chicken broccoli divan

Makes: 4 servings

4 cups cooked (about 1 pound raw) broccoli florets, drained

2 cooked chicken breast (about 2 cups), chopped up

1 (10 3/4 ounce) can reduced fat condensed cream of chicken soup

1/2 cup skim milk

1/4 teaspoon pepper

1/4 cup shredded, reduced-fat sharp cheddar cheese

Cherry tomatoes for garnish

Heat oven to 450 degrees.

In a 2-quart shallow baking dish, arrange the broccoli and chicken pieces. In a small bowl, mix soup, milk and pepper and pour over broccoli and chicken. Sprinkle cheese all over.

Bake 15 minutes or until hot.

Garnish with cherry tomatoes.