In reality, this isn’t quite chicken divan; it’s our more delicious version of chicken divan.
What you’ll need:
3 pounds chicken breasts
3 C fresh broccoli (or frozen broccoli if you prefer)
1 box quick rice (we use Rice-A-Roni chicken and broccoli)
1 C mayonaise
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 C dry white wine (we use pinot gris)
1 C grated cheddar
2 Tsp lemon juice
Dash of curry powder
Salt and pepper to taste
1/2 C breadcrumbs
1/2 C fresh grated parmesan
Butter for greasing pan
Bake chicken breasts at 350 degrees for 25–30 min on a baking sheet. Once it’s done cooking, cut into chunks or shred. Cook fresh broccoli in a vegetable steamer for 7–8 minutes (or cook frozen broccoli if you prefer). Cut broccoli into chunks. Make your quick rice according to the instructions on the box.
Mix soups, mayo, white wine, cheddar, lemon juice, curry powder, and salt and pepper in a large bowl. Add chicken, broccoli, and rice to the mixture.
Grease a 9×13 inch glass baking dish. Add the mixture to the baking dish and spread evenly. Sprinkle breadcrumbs and parmesan on top. Bake at 350 degrees for 20 minutes. Then broil for a couple minutes to get a nice golden brown crust on top.