Jetta Swiat's Chicken Divan

From Yankee Magazine's Great New England Recipes

Poultry Recipes

Yield: Serves 6-8.

Tender chicken breasts surrounded with a bubbling creamy sauce and topped with browned buttered crumbs. Serve with saffron-flavored rice or pilaf mixed with mushrooms and pimiento.

• 3 packages (10 ounces each) frozen broccoli spears, thawed enough to separate
• 3 to 4 whole chicken breasts (allow 1/2 breast per serving), boned
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 6 ounces sharp cheddar cheese, grated
• 1/2 to 1 cup bread crumbs, buttered

Grease a 13x9-inch baking dish and place broccoli spears on the bottom. Place chicken breasts on top of the broccoli. Combine soup, mayonnaise, lemon juice, and curry powder to make a sauce and pour over chicken. Top with grated cheese and bread crumbs. Bake at 325 degrees F for about 1-1/2 hours.

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