Chicken Divan

This is one of our "tried and true" recipes...  It was one my mother-in-law included in the cookbook she made me when my husband and I got married.  It's very yummy.  My toddler loves it.  But if you don't like curry, you may not like it :). 

This is the recipe as we make it every time now.  It's slightly different than the original recipe, but we've found we end up with way too much "sauce" if we don't half the recipe (and use only one can of either cream of mushroom or cream of chicken).

2 cups cooked rice
2 (10 ounce) boxes frozen broccoli (2 cups fresh), slightly undercooked
2 cups cooked chicken
1 can cream of mushroom soup
1/2 tablespoon lemon juice
1/2 cup mayonnaise
3/4 cup sour cream
1/2 teaspoon curry powder
1 to 2 cups shredded Cheddar cheese

Preheat oven to 350 degrees. 

In a prepared 9x13 dish, place the cooked rice.  Top the rice with the broccoli.  Then sprinkle chicken pieces on top of broccoli. 

Mix cream of mushroom soup, lemon juice, mayonnaise, sour cream, and curry powder in a small bowl until well blended.  Spread over the other ingredients in the pan.  Sprinkle with shredded cheese. 

Bake 25 minutes, or until it starts bubbling.

There's a reason this is frequently on our menu :)...  Especially when it's not summer! 

Chicken, Broccoli, and Cheese Skillet Meal

This is just one of those tried and true recipes for my family.  I found it through Pinterest.  Here is the original recipe.

I've made this recipe 4 or 5 times now in the last year.  And I just really like it.  What's not to love about the combination of cheese, chicken, pasta, and broccoli?  For me, nothing :).

I also love that it's stove-top (therefore perfect for summer, in my opinion).  And it's a one-dish meal, so fewer dishes to wash!  And it's not terribly time-consuming to make.  The most tedious part is probably dealing with the raw chicken.  Which I didn't have to do this time, since I used my THRIVE Seasoned Chicken Strips :).

So here's the recipe the way I made it tonight:

1 to 1 1/2 cups THRIVE Seasoned Chicken Strips*
2 cups broccoli florets
1 1/2 cups elbow macaroni
1 can cream of chicken soup + 2 cans full of water
black pepper to taste
1 large garlic clove, pressed or minced
1 cup shredded cheddar cheese

Pour cream of chicken soup and water into a large skillet.  Warm over medium-high heat.  Throw in the chicken strips.  Add all other ingredients, except cheese.  Stir together.  Bring to a boil, then reduce heat to low and simmer 20 minutes or until pasta is tender.  (Checking to make sure there is enough water at about 15 minutes.)  Stir in cheese until melted and combine.  Allow to heat 2 more minutes.  Serve.

*1 chicken breast can be substituted.  Just cut it into bit size pieces and cook it in the pan in olive oil before adding the soup and water.  The THRIVE just saves me time :).

It's yummy.  My toddler loves it.