Chicken Divan

This is an easy-to-make curried chicken casserole. This was Mom's version, probably from one of several almost identical recipes in the 1975 Malesus U.M.W. Cookbook. She also kept a similar Chicken Divan recipe rom a clipping from Sara Kaye (long-time food columnist with the Memphis Commercial Appeal).

30 minutes to prepare, 30 minutes to cook

Makes 6 to 8 servings

Probably from Hazel Coffman (Malesus), via Janice T. Watlington.

Contributor!Coffman, Hazel Contributor!Watlington, Janice T. Main Dishes!Chicken Divan Chicken!Chicken Divan Turkey!Turkey Divan Casserole!Chicken Divan Rice!Chicken Divan Mayonnaise!Chicken Divan Lemon!Chicken Divan Cheese!Chicken Divan Curry Powder!Chicken Divan Cream Soup!Chicken Divan

Ingredients

• 4 large Chicken Breasts cooked
• 2 pkgs (10 oz.) Broccoli lightly cooked
• 2 cans (10.5 oz) Cream of Chicken Soup condensed
• 1 cup Mayonnaise
• 1 tsp. Lemon Juice
• 1/2 to 1 tsp. Curry Powder
• 1/2 cup Cheddar Cheese grated
• 1/2 cup Bread Crumbs optional
• 1 Tbsp. Butter or Margarine melted, optional

Directions

Parboil the chicken breasts (or use leftover meat). Shred the meat and line the bottom of a baking dish with chicken, broccoli, chicken, and broccoli.

This dish also works well with turkey. Use it to convert the leftovers from a roasted turkey into a completely new dinner.

Combine the mayonnaise, cream of chicken soup, lemon juice, and curry powder and pour over the layered chicken and broccoli.

Sprinkle the top with the cheese. Combine the bread crumbs and the melted butter. Sprinkle them over the top of the casserole.

Bake uncovered at 350 deg. F for 25 to 30 minutes, or until bubbly and the cheese is melted.