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Uncle Bob's Divine Chicken Divan Recipe

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This recipe for Uncle Bob's Divine Chicken Divan, by , is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 lbs. boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
3 cups fresh broccoli, cut small
2 cans (10.5 ounces ea.) cream of chicken soup
1 cup light mayonnaise
1/2 cup light sour cream
4 ounces dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon sweet curry powder
Sea salt, to taste
Fresh ground pepper, to taste
1 1/4 cups sharp cheddar cheese, grated
2 cups of fresh breadcrumbs
1 tablespoon butter, cut into small pieces

Preheat oven to 350 F. Spray casserole dish with nonstick spray. Cut chicken into strips, season with salt and pepper, and sauté until cooked through. Drain on paper towels. Cut into bite-sized pieces.

Steam broccoli for 3 minutes, remove from heat and place in an ice bath. Mix soup, mayo, sour cream, wine, lemon juice, curry powder, salt and pepper. Add chicken and broccoli and mix well. Cover with 1 cup of cheddar cheese. Pour on the sauce. Sprinkle with the remaining cheddar. Spread breadcrumbs over the cheese and dot them with the butter. Cook uncovered for 30 to 40 minutes, until the casserole is bubbly and the breadcrumbs start turning brown. Let sit 5 minutes before serving.




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