This recipe is brought to you by Ryan and Diane.   When you like curry, and you like chicken divan, this is the best way to add a new flavor twist to an old classic.

Curried Chicken Divan

Yield: 4 Servings

prep time: 15

cook time: 45

total time: 1 hour

Ingredients

• 1 cups cooked rice (white or brown)
• 2-3 uncooked chicken breasts
• Drizzle of olive oil
• salt and pepper
• 1 large head broccoli1 tsp lemon juice
• 1 tbsp curry powder (divided)
• 1 cup sharp cheddar cheese, grated
• 1 can cream of mushroom soup ***
• 4 slices bread4 tbsp butter, melted

Instructions

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and put the chicken breasts straight onto the paper.  Drizzle with a smidge bit of olive oil, sprinkle with salt and pepper, and half the curry powder.  Bake for 30 minutes or until chicken reaches 165 internal temperature.
2. While chicken is baking: Shred cheese onto a piece of wax paper, set aside.
3. Trim broccoli, place in a microwave safe container with a splash of water.  Cover and steam for 6 minutes or whatever your microwave takes to produce a crisp tender broccoli.
    
4. *** Substitute for Cream of Mushroom Soup
    1 tbsp flour, 1 tspb butter, 2 cups chicken broth, 1/2 package of mushrooms, sauteed.
    
5. Cut bread pieces into cubes.  Set aside.
    
   Assembly:
    
   
6. In a large mixing bowl, add rice, broccoli and chicken which has been cut into cubes after cooling enough to handle.  Add cream of mushroom soup, stir to combine, add 1/2 can of water to the mixture.  This should be fairly loose, as the rice will absorb some extra liquid.  Add cheddar cheese, combine all ingredients well.
    
7. Place mixture into a greased casserole dish.   Rinse mixing bowl,  place butter in the bowl, and melt in the microwave, 30-40 seconds.  Add cubed bread crumbs, stir to coat and top casserole, spreading evenly.  Bake 30 minutes uncovered or until bubbly and breadcrumbs have browned.

All photographs copyright Janet S. Grey.