Chicken Divan

This recipe was sent to me by my Grandma as a favorite. Enjoy:

Yield: 6 servings

2 packages frozen broccoli, chopped.

6 cups shredded chicken, cooked

2 cans 10 3/4-ounce cream of mushroom soup

1 cup mayonnaise

1 cup sour cream

1 cup grated cheddar cheese

1 Tablespoon fresh lemon juice

1 tsp curry powder

Salt and pepper

Optional: 1/2 cup fresh Parmesan, 1/2 cup soft bread crumbs (sprinkle both or either one on top)

Preheat oven to 350 degrees

Thaw frozen broccoli, drain. If you use fresh broccoli, cook for a couple of minutes and drain liquid off, and put into a 9 x 13 baking dish or whatever dish you like.

Put broccoli on the bottom of the dish. Add the chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, add milk if desired. Whisk together to make a sauce. Pour the sauce over the broccoli and the chicken. Mix well with a spatula. Spread out evenly in your baking dish and top with the parmesan cheese and the bread crumbs if you desire to use them.

Cover dish with tin foil and bake in the preheated 350 degree oven for 30-45 minutes, depending on how large your meal is. Mine was done in 30 minutes. This is a very good meal.

Tips & Tricks from Grandma:
Cut chicken into small chunks. Use fresh broccoli in place of frozen, and stem before making the recipe to soften. For a thinner sauce, use 1 can of soup and a little milk. Reduce Mayo to one large tablespoon, and reduce sour cream as well. Salt & curry powder can be omitted. Grated mozzarella works well in place of parmesan or bread crumbs.

Suggested Sides:

Fresh corn on the cob, green salad, and a side dish of fresh sliced tomatoes to top off the meal.