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Chicken Divan (or Turkey)

Contributed By: Janice , NY | See all of Janice 's recipes
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The curry powder sets this off from other chicken divan recipes. Serve alongside or over rice or wide egg noodles. An excellent way to use leftover chicken or turkey and can substitute with low fat ingredients. Don't double cheese or you lose the flavor.
2 pkg's frozen asparagus or broccoli (cuts)well-drained
2 cups cooked chicken breasts (shreds, large cubes or chunks)
2 cans condensed cream of chicken soup (undiluted)
1 cup mayo
1 teaspoon lemon juice
1/4 teaspoon curry powder
1/2 cup shredded sharp cheddar cheese
1/2 cup seasoned crushed stuffing mix
2 teaspoons butter (melted)
350 degrees for 30 minutes in unbuttered 9x13 pan/dish

Arrange well-drained asparagus (or broccoli)in dish (first layer)

Add the chicken (second layer)

Meanwhile,in saucepan over low/medium heat, combine soup, mayo, curry powder, cheese and lemon juice, stirring constantly just until cheese melts. Pour over asparagus and chicken layers (third layer).

For topping: combine seasoned crushed stuffing mix with the 2 teaspoons melted butter. Sprinkle over the top of the soup mixture.

Bake 30 minutes or so - uncovered - casserole should be bubbly on edges.

Note: If using fresh vegetable, be sure to parboil it first. Do not overcook or it will take on a "mushy" texture at the end of baking 30 minutes.

Date Added: 10/10/2009
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