ULTIMATE CHICKEN DIVAN

My family always loved Chicken Divan. It was an easy way to get my kids to eat broccoli. I don't normally cook with processed foods, but in this case, two cans of

soup are essential in making this casserole so delicious and easy. 

3 medium boneless chicken breast halves

2 cups chicken broth or stock

1 bunch broccoli, cut into small florets, stems removed

3 T unsalted butter

1 small yellow onion, diced

1 small clove garlic, minced 

2 (10 ½-oz) can cream of chicken soup

½ cup mayonnaise

½ cup whole milk

1 t curry powder

8 oz (about 2 cups) grated sharp cheddar cheese, divided

Sea salt and freshly ground black pepper

12 butter crackers, crushed in a resealable plastic bag with a rolling pin

1 t paprika

Cooked rice or wide egg noodles

In a large skillet, fitted with a lid, bring chicken and broth to a low simmer. 
Cover and cook for 12 minutes.  
Remove chicken to a large bowl or baking sheet and let cool. 

When cool enough to handle, cut or shred into bite-size pieces. 
Transfer chicken to a casserole dish.

Preheat oven to 350 degrees F.

In the same large skillet, cover and simmer broccoli in the broth for about 2 minutes.  

Remove broccoli and lightly mix in with the cooked chicken.

Reserve ½ cup of the broth and set aside.

Add the butter to the skillet and sauté the onion for 5 minutes or until soft and translucent.

Add the garlic and sauté a couple more minutes.

Spoon evenly over the chicken and broccoli.

In the same large skillet pour in the reserved chicken broth, whisk in the soups, milk, curry powder, and most of cheese.

Stir to combine. 

Season to taste with salt and pepper. 

Pour over chicken and broccoli and gently mix in.  

Top with remaining cheese.

Scatter the crushed crackers over top of casserole and sprinkle with paprika

Bake for 45 minutes or until bubbly hot and serve over hot cooked rice or wide egg noodles.

Serves 4