Chicken Divan

Ahh, the casserole...it really takes me back, to church potlucks, school luncheons, baby showers, weeknight dinners.  It's the ultimate in comfort food.  Right before our daughter Keira was born, we made three types of casseroles for the freezer to get us through those first weeks of exhaustion.  Luckily our wonderful friends started showing up with food, so we didn't really need them.  But, eventually we made our way through them, and it was great to have a ready made dinner to pop in the oven.  This one was the favorite of the three, and guess where I found it?  That's right, the church cookbook.  I knew it tasted familiar. I decided it could use a couple more ingredients to make it a little more filling, so I added carrots and pasta, and that did the trick.  It's tasty, filling, and guaranteed to bring back a few memories. 

Adapted from the Les Dames de Chaminade Cookbook
Serves 8-10

3-4 Cups chicken, cooked and cubed
1 large bunch of fresh broccoli, cooked
1 Cup carrots, cooked and sliced
1 Cup pasta, cooked
2 cans condensed cream of chicken soup
3/4 Cup mayonnaise (or plain yogurt or sour cream)
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 Cup sharp cheddar cheese, shredded
1/2 Cup soft breadcrumbs

Arrange broccoli in a greased 9x13" pan.  Layer chicken, carrots, and pasta on top.  Combine soup, mayo, lemon juice and curry.  Heat in a sauce pan and pour over the top.  Sprinkle with cheese and bread crumbs.  Bake at 350 degrees for 25 to 30 minutes or until heated through.