Chicken Divan

You will want to play with this one.  My Auntie made it for me years ago.  The amount & type of veggies is strictly up to you.  I have done it with broccoli..also done it with green beans and mushrooms.  It's yummy yummy goodness.  So have fun and enjoy!!

Use Large Casserole/Lasagna baking dish

Preheat oven to  375°

3.         Boneless/Skinless Chicken Breasts (Boil then cube)

            I add garlic/onion powder/salt to taste while boiling chicken breasts & save the broth for the stuffing

3          Cups Frozen broccoli, more or less (cut into small bite size pieces) (any fresh/frozen veggie, I use two cans green      beans and a bunch of mushrooms)

1.         Family size can of Cream of Chicken Soup

½         Cup of Mayonnaise

¼         Cup of Lemon Juice (I sometimes add a tad more or less, go with your taste buds)

1          12oz. Packages of Herb Seasoned Stuffing (no cornbread style)

            (any brand of herb seasoned stuffing, I like sourdough based)

2          Cups shredded sharp cheddar Cheese 

*Lay out veggies in bottom of casserole dish

*Mix Chicken Soup, Chicken, Mayonnaise, Lemon Juice together & spread over veggies.

*Prepare stuffing mix according to stove directions

(usually 1 1/2 cup chicken broth and 1 stick of butter per pkg and mix)

Top with a little over half the cheese
*Fork stuffing over top of cream mixture
Top with remaining cheese

Bake at 375° for 30-35 minutes, or until cheese on top is melted and lightly golden and the casserole has boiled/cooked all the way thru.