Chicken Divan

Two things about this: first, it is easy, but it takes more time than you think it might. Or I am really slow. Or just OCD. Second, this violates my usual avoidance of canned soups, but I always use the no/low fat versions. And my family LOVES this, and has for years, so I HAVE to make it. This is one of my standard dishes to take to people.

4 cups of cooked rice

2 10-ounce packages frozen broccoli or 2 bunches fresh broccoli, cooked and chopped (Asparagus may be substituted for broccoli.)

2 cups chicken (cooked) or 3 chicken breasts (cooked), and cut in bite-sized pieces

2 cans cream of chicken soup (the healthier kind, of course)

1 cup mayonnaise (Fat-free plain yogurt for at least half and up to two-thirds of the mayo.)

2 tablespoons freshly squeezed lemon juice (Fresh is always better.)

1 teaspoon curry powder

1/2 cup shredded sharp cheddar cheese

1/2 cup soft bread crumbs

1 tablespoon melted butter

Spray an 9 x 13-inch baking dish with cooking spray. Spread cooked rice on the bottom of dish. Place broccoli on rice. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over all. Bake at 350 degrees for 25-30 minutes. Serves 6-8, unless they are teen-aged boys.