Creamy Chicken Divan

Casseroles, Chicken


3 cups cooked chicken

16 oz bag frozen broccoli, cauliflower & carrots

1 can cream or chicken soup

1 cup Duke's mayo

1/2 cup sour cream

2 tbsp curry powder

2 tbsp lemon juice

salt, pepper & onion powder to taste

2 cups cheddar cheese shredded

3 slices bread cubed


1. Preheat oven to 375°F.

2. Coat a casserole dish with non-stick spray, then arrange chicken in the bottom. Season with salt and pepper to taste.

3. Cook veggies for 8-10 minutes until tender, then drain well.

4. While veggies are cooking, in a medium bowl, combine soup, Duke’s mayo, sour cream, curry powder, lemon juice and onion powder.

5. Layer veggies over chicken.

6. Spread soup / mayo mix over veggies. Then cover with cheddar cheese.

7. Poke bread cubes into cheese.

8. Cover and bake for 30 minutes, removing foil for the last 10 minutes.