This is Matt's favorite meal by far. It is not the healthiest and that is probably why he likes it so much. I usually add in 1/2 container of tofu along with the chicken. If you cooked your tofu earlier this week and had some left use it now otherwise here is the how to if you missed it how to make good tofu.
Ingredients
2-3 chicken breasts, cooked and chopped into bite size pieces
Large bag of frozen broccoli, steamed
2 cups shredded cheddar cheese
1/2 cup mayo
1 can cream chicken soup
2 tsp curry (I love curry and put more like 3 tsp in mine)
1 tsp lemon juice
Jasmine rice
Preheat the oven to 350.
1) Boil your chicken. It doesn't have to be all the way cooked since you're going to bake it. If you are adding or subbing tofu brown it now.
2) While the chicken is cooling go ahead and steam your broccoli. You can pop it in the microwave or use the water from the chicken. It just needs a few minutes not all the way cooked. This makes the whole thing cook faster in the oven.
3) In a large mixing bowl stir together the soup, mayo, cheddar cheese, curry and lemon juice. Salt and pepper to taste. Throw in the chicken and broccoli and toss them together.
4) Lightly grease a medium sized casserole dish and pour the chicken divan in. Sprinkle on some more cheddar cheese if you want to and you know you want to. Bake for about 30 min or until the whole thing is bubbling and slightly brown on top.
5) Make the rice while the chicken divan is baking.
PREP TIME: 20 min
COOK TIME: 30 min
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