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, cut into bite-size pieces

1 cup water or chicken broth 

1 bunch broccoli, cut into small florets, stems removed

3 T unsalted butter

1 small yellow onion, diced

1 clove garlic, minced or pressed 

2 (10 ½-oz) cans low-sodium cream of chicken & mushroom soup

½ cup mayonnaise

1 t curry powder

1 T lemon juice

1 cup grated sharp cheddar cheese, divided

Season to taste with freshly ground black pepper

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

1 t paprika

1 t parsley

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 10 minutes.  
Remove chicken, with a slotted spoon and arrange in the bottom of 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 scatter on top of the cooked chicken.

Reserve ½ cup of the remaining 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, curry powder, and most of cheese.

Stir to combine. 

Season to taste with 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 30 minutes or until bubbly hot.

Serve over hot cooked rice or wide egg noodles.

Serves 4 to 6