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Nutrition Facts
Serving Size 1 (521g) Recipe makes 4 servings
Calories 847
Calories from Fat 395		(46%)
Amount Per Serving		%DV
	Total Fat 44.0g	67%
	Saturated Fat 11.2g	55%
	Monounsaturated Fat 13.8g
	Polyunsaturated Fat 14.8g
	Trans Fat 0.0g
Cholesterol 147mg		49%
Sodium 2288mg		95%
Potassium 766mg		21%
Total Carbohydrate 63.2g		21%
	Dietary Fiber 4.9g	19%
	Sugars 9.8g
Protein 50.5g		101%
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Chicken Divan

Recipe #152557 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Pizza Mama
Jan 19, 2006

Credit goes to Menus for Moms (www.menus4moms.com). Great for using up leftovers. Can be cooked in the crock as well. Give it a try!

SERVES 4 -6 (change servings and units)

Ingredients

4 cups cooked chicken, cut up
2 (10 1/2 ounce) cans cream of chicken soup
1 cup mayonnaise
1/2 cup cheddar cheese, shredded
1 tablespoon lemon juice
1/2 teaspoon curry powder
16 ounces frozen chopped broccoli, cooked
1 (6 ounce) bag seasoned stuffing mix

Directions

1
Preheat oven to 350°F.
2
Heat soup and cheese until melted; remove from heat. Add mayonnaise, lemon juice and curry; mix well.
3
In a 9x12-inch casserole dish layer all of broccoli, then all of chicken; cover with soup/cheese mixture. Top with stuffing mix.
4
Bake for 30 minutes or until bubbly.

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Featured Reviews for This Recipe

From: CindiNMike

On Jan 30, 2006

This is like one of our favorites around here. Anything creamy with chicken and stuffing seems to go fast. I used asparagus instead of broccoli, and just threw the frozen asparagus in the bottom of the casserole. It's already cooked anyway, so I saw no need to have it cook three times! But I think I'd probably put the stuffing on the bottom next time, so it absorbs more liquid. It was a tad crunchy on top, until we mixed it in after it cooked! And yes, this would work AWESOME in the crockpot, and yes, I'd put the stuffing on top for that one.

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