Super Easy Chicken Divan

So it's been a while since I've actually had a chance to post a recipe. I have been so crazy busy with just "stuff".  School is in full swing for me (my real job is hanging with a bunch of Middle Schoolers) and my daughter Kristina.  There are so many after school activites that many times dinner just gets in the way.  One thing that I constantly need to tell myself is that it's OK if I make something easy. This recipe is one that you can put together over the weekend, put it in the fridge until you want to pop it in the oven. Many times I boil a bunch of chicken breasts chop them up put them in a plastic bags and freeze it so you are always ready to make a dish like this.  While it's baking, put together a salad, make some rice and you are done! You can easily use low sodium soup, low fat cheese & mayonnaise if you want. I can tell you that it's a kid friendly favorite too!


4 to 6 chicken breasts (cooked, skinned & shredded)
16 oz. bag frozen broccoli cuts thawed (if I have fresh I just blanch and chop)
2 cans cream of chicken soup
3/4 t. curry powder
1 t. lemon juice
1 c. mayonnaise
1 1/2 c. shredded cheddar cheese
1/2 c. panko bread crumbs
2 T. chopped parsley

Place broccoli in the bottom of a 9x13 casserole dish.

 Place the cooked chicken over the broccoli.

Mix together soup, mayonnaise, curry powder, lemon juice. Pour mixture over chicken. Sprinkle cheese on top. Mix parsley with panko bread crumbs and sprinkle on top of cheese.

 Bake uncovered 35 minutes at 350 oven.