I wish I could tell you the name of the recipe book I found this in, but it’s old and the front and back covers have long since been lost. Regardless, it is an easy dish that has become a popular choice in our house. Evey time I say I’m not sure what to make for lunch, my brother tells me to bake chicken divan. There’s rarely left overs here, but it does heat up well the next day.
In other news, there’s a Scarlet Pimpernel Quotation Challenge and Giveaway running now until Feb. 14 on Musings of an Introvert for the Anthony Andrew’s blog hop. If you’re interested, make your way over there and see how many quotations you can complete.
1 teaspoon olive oil
4 cups chicken, cut into small pieces
4 cups chopped carrots, cauliflower, and broccoli
1 teaspoon curry powder
1 can cream of chicken soup
½ cup mayonnaise
1 cup shredded cheddar cheese
Heat olive oil in skillet over medium heat. Cook chicken until done.
Meanwhile, place vegetables with water in a medium saucepan and bring to a boil. Let cook for a couple minutes. Drain vegetables.
Place vegetables on the bottom of a 9×13-in. baking pan . Top with cooked chicken. Mix cream of chicken soup, curry powder, and mayonnaise. Spread over chicken mixture. Top with cheddar cheese.
Cover with aluminum foil and bake 20 minutes at 350°F. Remove foil and book another 5 to 10 minutes, or until cheese is melted and starting brown and sauce is bubbling around the edges. Serve with rice.