Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 629
  • Fat:
  • 49 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 115 mg
  • Sodium:
  • 944 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 2 g
  • Protein:
  • 28 g


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Fast Chicken Divan

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Frozen broccoli and leftover chicken get an easy—but elegant—treatment in a dish from Bertille Cooper of St. Inigoes, Maryland. She dresses them up with a saucy blend of cream soup and mayonnaise, then covers it all with a golden, cheesy crumb topping.

SERVINGS: 4-6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 5 min. Bake: 30 min.

Ingredients:

  • 2 packages (10 ounces each) frozen broccoli florets or chopped broccoli
  • 3 cups cubed cooked chicken
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 3/4 cup dry bread crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon sliced pimientos, optional

Directions:

In a large saucepan, cook the broccoli in boiling water for 1 minute; drain. Transfer to a greased 11-in. x 7-in. baking dish; top with chicken. Combine the soup, mayonnaise and lemon juice; spread over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top.
    Bake, uncovered, at 325° for 30 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving. Garnish with pimientos if desired. Yield: 4-6 servings.


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