Time for Restaurant Trivia. Does anyone out there remember The Magic Pan? It was an ‘80s icon chain restaurant located in pretty much every mall in America and they specialized in crepes. I honestly have no idea if they only served crepes, or if they had other things on their menu, because loved The Magic Pan for one dish, and one dish only – The Chicken Divan Crepes. I remember eating there pretty often, but I never remember eating anything but that one dish, which was always preceded by their Mandarin Orange Almond Salad. I know, my taste buds were oh so refined in the ‘80s.
For some reason, I was thinking about that Chicken Divan the other day when I was trying to decide what to scrape together for dinner. Unfortunately I had no time for crepe making, and I was out of broccoli (a chicken divan staple), but I did have asparagus and the ingredients for the creamy cheese sauce, so I improvised with this version made in my slow cooker. Chicken, Mushrooms, Asparagus and Pasta in a creamy cheesy sauce is the perfect comfort food for a chilly night. While it’s not quite as fancy as the crepe version, I gotta say, it took me right back to my favorite table at the Magic Pan.
If you are inclined to try your hand at crepes, skip the pasta and spoon the deliciousness into the crepes. I think they might even make pre-made crepes…
You could, of course just cook this on the stovetop instead of in the slow cooker. Just poach the chicken ahead of time and then shred it and toss it into the sauce. Either way, it’s totally yum!
- 1 pound boneless skinless chicken breast
- 1 tablespoon butter
- 1 tablespoon flour
- 1-12 ounce can reduced fat evaporated milk
- 1 1/2 cups water
- 3 teaspoons Better Than Bouillon Chicken Base
- 1- 4 ounce can sliced mushrooms
- 2 cups pasta shells
- 3/4 pound of asparagus tough stems snapped off
- 4 ounces shredded sharp cheddar cheese
Did you ever eat at the Magic Pan? What was your favorite dish?