~ CHICKEN DIVAN ~ MY WAY

~ Chicken Divan ~ My Way image

Provided by Cassie *

Time 1h

Number Of Ingredients 15

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30 oz broccoli florets - par cooked for just a few seconds then rinse with cold water and drain well.
3 large chicken breasts,( or about 3 cups ) - poached in salted water and cubed or large shred. reserve 1 cup broth
1 - 22.6 oz cream of chicken soup ( family size )
1 c mayonnaise
1 tsp better than bullion chicken flavored paste
1/4 tsp each - curry powder & oregano ( if you don't like the flavor of curry...leave it out as you can taste it.)
1 Tbsp dried minced onion
1 1/2 tsp lemon juice
fresh cracked black pepper - to taste
1 1/2 c shredded cheddar cheese
1 tsp dijon mustard
TOPPING
2 Tbsp butter, melted
1 c seasoned bread crumbs or pankos
1/2 c slivered almonds

Steps:

1. Cook chicken in salted water until juices run clear. Remove and cool until can easily handle. Shred or cube the chicken. In a large bowl add, soup, reserved broth, bullion, Dijon mustard, curry, oregano, lemon juice, pepper and mayonnaise. Stir well to combine.
2. Preheat oven to 350 degree F. In a greased 9 x 13 baking dish, spread out the drained broccoli.
3. Next, arrange the chicken atop the broccoli.
4. Spread the soup mixture over the chicken, occasionally moving the chicken and broccoli around so that the soup can get down into the broccoli some. Spread the top evenly with cheese.
5. In a small dish, melt butter, mix in the bread crumbs and almonds. Spread evenly over the cheese.
6. Place in oven and bake for 40 - 45 minutes or until golden and bubbly.