Fast Chicken Divan with Mayo

Name: Fast Chicken Divan with Mayo
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 8 cups frozen broccoli florets or chopped broccoli; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 1 cup mayonnaise; 1 teaspoon lemon juice; 3 cups cubed cooked chicken; 1 cup shredded sharp cheddar cheese; 3/4 cup dry bread crumbs; 3 tablespoons butter, melted; 1 tablespoon sliced pimientos, optional

TOTAL TIME: Prep: 5 min. Bake: 30 min. + standing YIELD: 6 servings.

Frozen broccoli and leftover chicken get an easy—but elegant—treatment in this. I dress things up with a saucy blend of cream soup and mayonnaise, then cover it all with a golden, cheesy crumb topping. —Bertille Cooper, California, Maryland

Ingredients

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

Directions

1. Preheat oven to 325°. In a large saucepan, cook broccoli in boiling water for 1 minute; drain. Set aside.
2. In a large bowl, combine soup, mayonnaise and lemon juice; add broccoli and chicken. Gently stir to combine; transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over the top.
3. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand for 10 minutes before serving. If desired, garnish with pimientos.

Nutrition Facts

1 cup: 629 calories, 49g fat (14g saturated fat), 115mg cholesterol, 944mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 28g protein.

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