Chicken Divan

Your basic early '60s chicken-broccoli casserole dish. Perfect for retro get-togethers, church suppers and other places where you need to feed a lot of people. Mmm mmm cream of whatsit soup!

CHICKEN DIVAN
2 10 oz. packages frozen broccoli spears (or use the same amount leftover steamed broccoli)*
1 whole chicken, cooked, skinned and boned
2 10¾ oz. cans cream of chicken soup
1 cup mayonnaise (this ain't no diet casserole)
2 tablespoons lemon juice
¾ teaspoon curry powder
1 cup Cheddar cheese, grated
Parmesan cheese to sprinkle generously on top
A little melted butter

Preheat oven to 375 degrees. On the bottom of a 9x13" casserole dish, layer broccoli. Place cut-up chicken on top of broccoli. Mix together soup, mayonnaise, lemon juice and curry powder and pour over chicken. Top with Cheddar and Parmesan. (You can also mix breadcrumbs with the Parmesan for a topping with a little more body.) Drizzle with melted butter. Cover dish with foil and bake 30 minutes or until hot and bubbly. Serve with rice. Makes 8 servings.

*This dish is also good made with asparagus, if you happen to like that sort of thing. (And who doesn't?)

Contributor: Norma Eriksson