Category: Comfort Food

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Groovy Eats Ep 1 | January 1978 :: Chicken Divan + Baby Come Back

Welcome to Groovy Eats – our new YouTube show + Podcast that goes back in time, pairing retro music + recipes from the 70s, 80s and 90s 🎶 ⭐

Episode 1 |  January 1978 :: Chicken Divan, “Baby Come Back,” + the Comfort of Simple Times

Some years stay with you forever.
For me, 1978 is one of them.

Kristen, Jen and Dad
Me, my Sister Jen and Dad

January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.

Baby Come Back by Player
Baby Come Back by Player

That’s the spirit behind Groovy Eats Episode 1, my long awaited, brand new cooking show series. Each episode I’ll be pairing a #1 retro hit from the week with a beloved retro recipe from that same time period. Groovy Eats is all about letting food and music do what they do best – take us back in time,  bring back the good memories, and take us home.

The Song That Sets the Mood: “Baby Come Back”

The #1 song this week in January 1978 was “Baby Come Back” by Player —

Baby Come Back Player
Baby Come Back by Player

a smooth, emotional soft-rock anthem that helped define the late ’70s “yacht rock” era. It remained #1 on the charts for 6 weeks in January and February 1978, along with other Yacht Rock and soft rock bands like the Bee Gees, Paul Simon, Ambrosia, Fleetwood Mac, and Styx.

Billboard Top 100 - January 1978
Billboard Top 100 – January 1978

“Baby Come Back” is a song about lost love, longing, regret, and hope — wrapped in gentle harmonies and that unmistakable mellow groove. It didn’t demand attention. It earned it. And it remains one of my favorite 70s love songs today.

Baby Come Back #1 Single 1978 Player
Baby Come Back #1 Single 1978 Player

For me, this song instantly brings back memories of an epic and unforgettable  five-week family road trip in the Summer of 1978 from New York to California and back.

Kristen and Jenni 1978
Me and my sister Jen on roadtrip out West 1978

I was 8 years old and my family packed me and my sister up in the back of a truck, with a hitch and an RV – and we adventured off into the unknown to the wild wild West.

Long highways, crossword puzzles, campfires and marshmallows, hiking and exploring nature, panning for gold, salt flats in Salt Lake City, feeding Prairie Dogs in the Badlands, walkie talkies, Seattle, Mount Rushmore, geysers in Yellowstone Park, desert sunsets, and the radio always on.

Yacht Rock
Yacht Rock

This music was the soundtrack to childhood freedom — when life felt simple and wide open. Yacht Rock was king and something that always reminds me of that trip and the memories with my family as we traveled out West, without a care in the world.

The Dish That Brings It All Back: Chicken Divan

If the song sets the emotional tone, Chicken Divan sets the table.

Chicken Divan Hotel Parisien

Originally created in the early 1940s by Anthony Lagasi, chef at at the elegant Divan Parisien restaurant at Hotel Chatham in New York City, Lagasi had created a baked dish using chicken and broccoli in a rich bechamel sauce, creating the casserole we now know as Chicken Divan. It eventually made its way into American home kitchens — and by the 1970s, it was a full-blown casserole classic that everyone loved.

Chicken Divan

Creamy. Cozy. Comforting.
It was the kind of dish that felt “fancy” but familiar — perfect for family dinners and dinner parties alike.

Mom and Dad 1970s

This was a recipe my mom made for us, and when it was in the oven, you knew dinner was going to be good. It meant everyone was home. It meant we were sitting down together.

Chicken Divan

The casserole features chicken, broccoli, and a creamy curry sauce with a little lemon and wine added for flavor, topped with Cheddar cheese, buttery parmesan panko breadcrumbs and slivered almonds, all baked in the oven for a delicious and easy weeknight retro dinner the family will love.

This cozy and delicious casserole only takes about 30-45 minutes to make from start to finish,  and you can make it ahead of time and reheat it in the oven or microwave leftovers, or cover it well in plastic wrap/foil and freeze it for later.

The recipe below is the shortcut version that my Mom used to make in the 70s-80s but if you have time and the desire – you can choose to make a creamy Mornay sauce in place of the Cream of Chicken Soup and mayo if you’re feeling fancy.

Side Note: A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.

Please enjoy this luscious curry chicken cheesy broccoli delight – and let’s go back in time to 1978 – when life was good. 

Chicken Divan (Late-’70s Casserole Style)

A true “Retro Metro” staple — exactly how it was loved in 1978.

Chicken Divan

Chicken Divan was a A “Retro Metro” staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version I made in the recipe below, using condensed soup), often topped with buttered breadcrumbs and/or toasted almonds.

How it was typically served:
Over rice or buttered noodles with a green salad and crusty bread and a crisp white wine — very late ’70s “continental dinner party” vibes.

Chicken Divan

Chicken Divan (Late-’70s Casserole Style)

In January 1978, popular recipes centered on elegant "Continental" dinner party fare, hearty winter stews, and the burgeoning "gourmet-to-go" movement. This month saw the peak of French-inspired classics and the debut of unique internationally-influenced dishes that defined the late 1970s. Chicken Divan was a "Retro Metro" staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version using condensed soup), often topped with toasted almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works well)
  • 4 cups broccoli florets (or 2 (10 oz) packages broccoli spears), cooked until just tender
  • 2 cans (10.5 oz each) condensed cream of chicken soup (or cream of mushroom)
  • 1 cup mayonnaise
  • 1-2 tsp lemon juice
  • 1-2 tsp curry powder
  • 1/4 cup dry white wine or a splash of sherry
  • 1.5 cups shredded cheddar
  • 4 tbsp grated Parmesan
  • 1/4 cup panko or italian breadcrumbs
  • 1 knob butter, melted for Parmesan Panko topping
  • 1/2 cup sliced almonds

Method
 

  1. Heat oven to 350°F.
  2. Arrange broccoli in the bottom of a greased 9x13-inch baking dish. Top with chicken.
  3. In a bowl, mix soup, mayonnaise, lemon juice, curry powder, and wine/sherry until smooth.
  4. Spread sauce over the chicken and broccoli. Sprinkle with cheese.
  5. Top with sliced almonds (and/or buttered crumbs).
  6. Bake 25–35 minutes, until hot and bubbling. Let rest 5–10 minutes before serving.

Notes

How it was typically served in the 70s: over cooked rice or with buttered noodles (very “Continental dinner party” energy).
Garlic bread and a green salad are great sides. And a light crisp white wine like Sauvignon Blanc or Chardonnay pairs well, if you're feeling fancy.
You can make it ahead of time and freeze it for later. Simply let it thaw and bake at 350 degrees for 25-30 minutes. 

Why Music and Food Are the Ultimate Time Machines

What I love most about this pairing is how effortlessly it transports you.

Baby Come Back Player

One song. One dish.
Suddenly you’re back in another decade — remembering the people, the places, the feeling of being safe and cared for.

Player

Food holds memory. Music unlocks it.

Dad, Jen and Mom

Dad, my Sister and Mom in 1978.

My childhood home in 1978 on Cherry Hill Lane, in West Webster NY .

That’s the heart of Groovy Eats — cooking through the decades, one groove at a time, and honoring the moments that shaped us along the way.

Groovy Eats

Watch & Listen 🎶🍽️

🎥 Watch the full episode ⁠on YouTube ⁠to groove out to the song and cook along with me

🎙️ Listen to the podcast episode on Spotify

✍️ Subscribe on Substack for weekly essays, behind-the-scenes stories, and Groovy Eats extras ⁠@artfulgourmet

🎶 Follow Groovy Eats, Kristen Hess and The Artful Gourmet on social media @artfulgourmet and on TikTok ⁠@foodiegirl87

🍽️ View Kristen’s Food Styling + Photography Portfolio + book your next food shoot at ⁠https://www.kristen-hess.com

🎤 Watch the original music video of Player performing⁠ ‘Baby Come Back’ on YouTube⁠

🎶 Listen to the song ‘Baby Come Back’ on Spotify

If this episode sparked a memory for you, I’d love to hear it. Leave a comment and tell me: What song or dish instantly takes you back to childhood?

The Artful Gourmet Podcast

🎥 And please don’t forget to share, like and subscribe so you never miss a post, cooking video or podcast episode of Groovy Eats and The Artful Gourmet. 🎤

Until then, peace out, and keep grooving, one bite at a time. 😀🌟🙌

More recipes you might enjoy

Beef and Mushroom Dumplings

Red Wine Bolognese Pappardelle

Low Carb Cheesy Enchilada Bake

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Beef Stroganoff Casserole: A Family Recipe, A Memory, A Song for Dad 💕

Beef Stroganoff Casserole

There are recipes we cook because we’re hungry.

And then there are recipes we cook because we miss someone.

Beef Stroganoff falls into the second category for me.

Dad in Vietnam, 1969

One year ago, on January 2nd, I lost my dad. And this dish—creamy, comforting Beef Stroganoff—was his favorite. My mom used to make it for our family dinners back in the 1970s, when evenings revolved around the table, music played softly in the background, and everyone was home.

Nothing fancy.

Just food made with love.

Every time I make this casserole now, I’m transported back to that kitchen. The smell of onions cooking in butter. Egg noodles steaming. A familiar song playing—“Ventura Highway” by America—floating through the house like sunshine.

Food has a way of doing that.

It brings people back.

Me, my Sister, & Dad 1977

The Story Behind This Beef Stroganoff

Beef Stroganoff has a long history, but like many classic dishes, it became something entirely its own in American home kitchens—especially during the 1960s and 70s.

In our house, it was practical and comforting. Ground beef instead of expensive cuts of steak. Mushrooms, sour cream, egg noodles. Sometimes served straight from the skillet, sometimes baked into a casserole so it stayed warm while everyone gathered.

It wasn’t just dinner.

It was routine.

It was togetherness.

It was my dad asking for seconds.

And the smiles on our faces as we enjoyed our delicious homemade meal together at the kitchen table.

This version honors those family dinners—the kind where no one rushed, where conversation mattered, and where love showed up night after night in the same familiar dishes.

Me and Dad, 2001

Why I Still Make This Recipe

Grief has a funny way of showing up when you least expect it—sometimes in the quiet moments, sometimes while stirring a pot on the stove.

Making this Beef Stroganoff Casserole doesn’t feel sad to me. It feels grounding. It feels like connection. It feels like my dad is still nearby, leaning against the counter, waiting patiently for dinner. Or out on the patio listening to his favorite music while enjoying a dram of Scotch and a fine cigar.

If you’ve ever cooked a meal to remember someone, you understand.

And if this dish reminds you of someone you love, I hope you’ll make it for them.

Dad’s 80th Birthday

1970s-Style Beef Stroganoff Casserole

A comforting, classic family dinner—perfect for sharing, remembering, and slowing down.

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 6

Ingredients

2 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

1½ pounds ground beef

8 ounces mushrooms, sliced

2 tablespoons all-purpose flour

1 cup beef broth

1 cup sour cream

1 teaspoon Dijon mustard

Salt and pepper, to taste

8 ounces egg noodles, cooked and drained

Instructions

Preheat the oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.

Add the ground beef and mushrooms. Cook until the beef is browned and the mushrooms are tender. Sprinkle the flour evenly over the mixture and stir well to combine.

Slowly pour in the beef broth, stirring constantly to create a smooth sauce. Reduce heat to low and simmer for about 5 minutes, until thickened.

Remove from heat and stir in the sour cream, Dijon mustard, salt, and pepper. Add the cooked egg noodles to a greased casserole dish and pour the beef mixture over the top. Stir gently to combine.

Bake uncovered for 30 minutes, until hot, bubbly, and lightly golden around the edges. Serve warm and enjoy.

Nutrition (Approximate)

Calories: 450 Fat: 23g Carbohydrates: 32g Protein: 30g

Serving Notes & Variations

– Serve with a simple green salad or buttered peas for a true retro dinner.

– Leftovers taste even better the next day.

– This casserole freezes beautifully for future comfort meals.

A Song to Cook By

While this dish bakes, I always play “Ventura Highway” by America. It’s one of my dad’s favorite songs—and now forever tied to this recipe. Music, like food, has a way of holding memories gently. And transporting us back in time to happy memories of the people we loved and cherished the most in our lives.

👉🏻 Download printable recipe PDF

(Perfect for your recipe binder or to pass down as a family keepsake)

Food as Comfort

Food doesn’t fix grief—but it can soften it and comfort us when we miss them the most.

If this recipe brings you comfort, or reminds you of someone you love, I’d be honored if you shared your memory in the comments. We carry people forward in so many ways—and sometimes, it’s through the meals we keep making.

This one’s for you, Dad. 🤍

Ventura Highway, America 1975
Me and Dad, 1998
Dad’s last Christmas, 2024

1970s Spotify Playlist to listen to while cooking this recipe 🌟

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Crockpot Mississippi Pot Roast + Cheesy Cauliflower Mash

Mississippi Pot Roast with Cheesy Cauliflower Mash

There’s something deeply satisfying about a recipe that asks very little of you and gives everything in return.

This Crockpot Mississippi Pot Roast is one of those quietly magical dishes — the kind that fills the kitchen with rich, savory aromas while you go about your day. It’s unfussy, comforting, and endlessly reliable, yet still feels special when it lands on the table.

I love pairing this slow-cooked classic with cheesy cauliflower mash — creamy, indulgent, and lighter than traditional potatoes — because comfort food should feel good and taste incredible. This is the kind of meal meant for cozy evenings, a good glass of wine, and music humming softly in the background.

Mississippi Pot Roast with Cheesy Cauliflower Mash

Comfort Food Done Right — Low Carb, Slow-Cooked & Full of Flavor.

Mississippi Pot Roast is the kind of recipe that feels like a warm hug on a cold day — rich, tender, and effortlessly delicious. Originating in Mississippi in the 1990s, this slow-cooker classic has become an internet sensation thanks to its simplicity and melt-in-your-mouth results.

But we’ve given it a special twist — pairing it with cheesy cauliflower mash to keep it low-carb, creamy, and irresistibly savory.

Mississippi Pot Roast with Cheesy Cauliflower Mash

🥘 What Is Mississippi Pot Roast?

Mississippi Pot Roast is a Southern favorite slow-cooked beef dish born in Ripley, Mississippi. Despite how modern it feels, it has a surprisingly recent origin story — first created in the 1990s by a home cook, Robin Chapman, who adapted her aunt’s pot roast and tweaked the seasoning to be less spicy — using ranch dressing seasoning, au jus gravy mix, butter, and pepperoncini (banana peppers). It was shared in a church cookbook and soon became a viral classic in home cook circles.

The name comes simply from the state it was first created in — but its popularity has spread far beyond the South thanks to blogs, cookbooks, food communities, and social media shares, earning it nicknames like “the roast that owns the internet.”

👩‍🍳 Why You’ll Love This Version

✔ Crazy easy, dump-and-go preparation in the crockpot

✔ Tender, flavorful beef that falls apart and shreds perfectly

✔ Low-carb with cheesy cauliflower mash instead of potatoes

✔ Perfect for weeknights or weekend comfort lunches

✔ Keto, Gluten-free and adaptable to many diets

Mississippi Pot Roast with Cheesy Cauliflower Mash

Mississippi Pot Roast with Cheesy Cauliflower Mash
theartfulgourmet

Crockpot Mississippi Pot Roast + Cheesy Cauliflower Mash

Comfort Food Done Right — Low Carb, Slow-Cooked & Full of Flavor.
Mississippi Pot Roast is the kind of recipe that feels like a warm hug on a cold day — rich, tender, and effortlessly delicious. Originating in Mississippi in the 1990s, this slow-cooker classic has become an internet sensation thanks to its simplicity and melt-in-your-mouth results.
But we’ve given it a special twist — pairing it with cheesy cauliflower mash to keep it low-carb, creamy, and irresistibly savory.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Mississippi Pot Roast
  • 3–4 lbs beef roast (chuck or outside round)
  • 10 oz beef broth
  • 6 pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • 1 stick unsalted butter
  • 1 tsp dried Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dill
  • dash spicy seasoning (like Creole or Cajun)
Cheesy Cauliflower Mash
  • 1 head cauliflower, chopped
  • 2 tbsp cream or half and half
  • 2 tbsp unsalted butter
  • 1/2 cup shredded cheddar cheese
  • Garlic salt and pepper, to taste

Method
 

Prepare the Pot Roast
  1. Mix dried seasonings in a small bowl and rub all over the beef.
  2. Place roast in the crockpot.
  3. Add beef broth, pepperoncini peppers + juice, white balsamic vinegar, and butter on top.
  4. Cook on low for 8 hours (or high for 4–5).
Shred + Sauce
  1. Remove beef and shred with two forks.
  2. Optional: Stir cornstarch/xanthan gum into juices to thicken.
  3. Return shredded meat to juices.
Make Cheesy Cauliflower Mash
  1. Microwave cauliflower with cream + butter 12 minutes, stirring halfway.
  2. Blend with cheese until smooth.
  3. Season with garlic salt + pepper.
Serve
  1. Pile tender roast and pepperoncini over cheesy cauliflower mash and spoon extra sauce over top.

Notes

Serve with a hearty red wine like a Cabernet Sauvignon, Syrah/Shiraz or Zinfandel, or a dark rich beer like Guinness. A brown spirit cocktail could also pair well with this hearty savory dish as well. 

Mississippi Pot Roast with Cheesy Cauliflower Mash

🍽️ Serving Suggestions

Mississippi Pot Roast is incredibly versatile — serve it over:

  • Classic mashed potatoes
  • Cauliflower rice
  • Egg noodles
  • Rice or crusty rolls or garlic bread
  • In sandwiches with melted provolone

🔁 Variations to Try

✨ Classic Version: Use ranch and au jus seasoning packets instead of homemade seasoning.

✨ Instant Pot: Pressure cook for about 1 hour with 1 cup beef broth (great for faster results).

✨ Mississippi Chicken: Swap out beef for chicken breasts with similar seasonings for a lighter version.

✨ Add Veggies: Toss in carrots and quartered potatoes for a heartier pot roast.

🔥 Pro Tips for the Perfect Roast

  • Don’t lift the lid! Slow cooking thrives on trapped heat — lifting the lid can toughen the meat.
  • Sear first (optional): Browning the beef adds flavor but isn’t necessary.
  • Adjust heat: The Pepperoncini adds tang, not intense heat/spice — add more juice if you like it hot and want a bolder flavor.
  • Thicken the gravy: A dash of cornstarch or Xanthan gum helps it thicken up and makes a richer sauce.

🍷 Perfect Wine Pairings

Mississippi Pot Roast is rich, buttery, and savory — which means it loves a wine with structure, warmth, and a little soul.

🍷 Cabernet Sauvignon (California or Washington)

Bold enough to stand up to the beef and butter, with dark fruit notes that complement the savory gravy.

🍷 Syrah / Shiraz

Peppery and plush — a natural match for the pepperoncini tang and slow-cooked richness.

🍷 Zinfandel

If you love a cozy, fruit-forward wine with a touch of spice, this is a beautiful pairing for comfort cooking nights.

🍷 Pinot Noir (Oregon or Burgundy-style)

For a softer, elegant option — earthy, smooth, and perfect if you want the meal to feel elevated yet relaxed.

Serving tip: Slightly warm reds (not over-chilled) work best here.

🎶 Music Playlist: “Slow Cooker Soul”

This recipe begs for music that feels warm, nostalgic, and a little soulful — something that makes the kitchen feel like a sanctuary.

Playlist Vibe:  Cozy • Classic • Soulful • Easygoing

Suggested Artists & Tracks:

  • Fleetwood Mac – Dreams
  • Van Morrison – Into the Mystic
  • Norah Jones – Come Away With Me
  • Carole King – It’s Too Late
  • Bill Withers – Lovely Day
  • Steely Dan – Deacon Blues
  • Diana Ross – Ain’t No Mountain High Enough
  • Hall & Oates – Sara Smile

Perfect for a Sunday afternoon or a slow winter evening.

This is the kind of recipe that becomes part of your rhythm — dependable, comforting, and always welcome. Whether you’re cooking for family, friends, or just yourself, Mississippi Pot Roast has a way of making the day feel softer and the meal feel intentional.

Pour a glass of wine, let the slow cooker do the work, and enjoy the simple pleasure of a home that smells like dinner is going to be really good.

Other recipes you might enjoy:

Hearty Beef Vegetable Soup

Keto Cheesy Bacon Chicken

Rock Star Chili

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