Chicken Divan.

We made this tonight, and it was fantastic! I used Paula Deen's recipe as a basis, but altered it a little. This is the way that I made it.

Chicken Divan

2 bags frozen broccoli florets, cooked & chopped
1 rotisserie chicken, deboned & chopped (or 4 chicken breasts)
1 can cream of chicken or cream of celery
3/4 cup mayo
3/4 cup sour cream
1 1/2 cups grated Cheddar
Juice of one lemon
3/4 cup chicken broth
1 TBSP curry powder
1 tsp black pepper
1 tsp. onion powder
1/2 tsp garlic salt
1 small package slivered almonds
1/2 cup bread crumbs
1/2 cup grated parmesan
2 TBSP melted butter

Empty the broccoli into a microwave-safe container and cook until thawed, about 2-3 minutes per bag. In a large bowl, mix the cooked broccoli and chicken.

In a medium bowl, combine the soup, mayo, sour cream, cheddar, lemon juice, chicken broth, curry, garlic salt, pepper, onion powder, and almonds. Stir into the chicken mixture, and pour into a 9X13 pan.

Combine the parmesan, bread crumbs, and butter; place evenly on top of casserole. Bake uncovered at 350 for about 30 minutes, or until bubbly.

Optional: (1.) Substitute spinach for broccoli to make this Chicken Florentine. (2.) If you have an open bottle of white wine, substitute 1/2 cup for the chicken broth. (3.) Water chestnuts could also be added. (4.) For extra crunch, chow mein noodles can be added to the top in the last five minutes of baking.