Go-To Meals: Chicken Divan

We all have them: the go-to meals that we love, that are easy, and that our kids will actually eat! This is one of my favorites from my childhood. My mom made it a lot, which was fine with me because the left-overs are terrific.

Chicken Divan

Broccoli (2 10 oz packages, frozen, or fresh), cooked. (I use my steamer and slightly under cook it.)
3-4 boneless chicken breasts, cooked

Sauce: Combine:

2 cans cream of chicken soup ( I use the low fat/low sodium variety.)
1 cup mayo (Again, I use lite mayo.)
1 tsp. lemon juice
1/2 tsp. curry powder

Directions:
Cook the chicken. (I freeze the broth in ice cube trays to use in other recipes later.)

Cook the broccoli. (In the photo I used a large bag of frozen florets, but typically I get fresh and use most of the stems, too.)

While the chicken and broccoli are cooking, mix up the sauce.

Slice or chunk the chicken and add it to the sauce.

Alternately, you can just layer the ingredients in a large baking pan. Mine is a 9x13 pyrex. Broccoli, chicken, sauce. Spread the sauce around to cover the broccoli.

Top with 1/2 cup shredded cheddar and bread crumb mixture. (1/2 cup soft bread crumbs mixed with 1 tablespoon of melted butter.)

Bake in 350 oven for 30 minutes, or until hot and bubbly. Serve with white rice.

Enjoy!!