OVERNIGHT CHICKEN DIVAN
Instructions:
- 8 chicken breast halves, or 2 lbs. chicken tenders
- 1 - 2 heads fresh broccoli
- 1 can light cream of chicken soup, undiluted
- 1/2 c. fat-free sour cream
- 1/2 c. light mayonnaise
- 2 tbsp. dry sherry
- 1 tsp. paprika
- 1 tsp. prepared mustard
- 1/4 tsp. curry powder
- 1/3 c. parmesan cheese, grated
- Cook chicken, preferably by sautéing in one tablespoon of oil.
- Coarsely chop meat and set aside.
- Cook broccoli until tender crisp.
- Arrange broccoli in a lightly greased 9 x 13 x 2 inch baking dish.
- Combine soup and next six ingredients (thin if necessary with skim milk); spoon half of sauce over broccoli.
- Arrange chicken over sauce; top with remaining sauce.
- Cover and refrigerate up to 24 hours.
- Bake, uncovered, at 350 degrees for 30 to 35 minutes or until thoroughly heated.
- Sprinkle with cheese; bake an additional 5 minutes.
- Yield: 8 servings.