Healthy Chicken Divan

Sometimes you just want comfort food from your childhood.  This is one of mine.  I remember eating this with my family and hoping there would be leftovers, which there usually never were because everyone loved it.  I think it may originally be a Campbell's soup recipe, but we have changed it over the years and yet again it gets another make-over to become processed free.  To sum up the flavors, it's broccoli and chicken with a creamy, cheesy, curry sauce over the top.  I know - what's not to like, right?  I make this in a 9X13 pan, but you could halve the recipe and put it in an 8X8.  Although, I don't know why you would want to, the leftovers are one of the best parts - yummy and no cooking the next night.  Woohoo!

2 packages frozen broccoli, cooked
3-6 chicken breasts, cooked and shredded or cut up
2 Tbsp. butter
6 Tbsp. whole wheat pastry flour
1 cup chicken broth
1 cup milk
1 1/3 cups mayonnaise (I like safflower or vegenaise)
1 cup grated cheddar cheese
2 tsp. freshly squeezed lemon juice
1 tsp. curry powder
a scant 1/2 cup non-fat dry milk
1/2 cup water

Optional: bread crumb topping (1 slice of Ezekiel bread or whole wheat bread)

This may look like a long list of ingredients, but this really comes together pretty quickly.  First, grease a 9X13 pan, I use coconut oil, and lay the cooked broccoli in it as the first layer.  You can chop it up into even smaller pieces than I did so that it is easier to eat.  Place the chicken on top and set aside.

In a medium-sized sauce pan, melt the butter and then add the flour to make a roux. Add the broth and milk while you continue to stir to get rid of the lumps.  Once it thickens, turn off the heat and add the mayonnaise, cheese, lemon juice, and curry powder.  In a separate bowl, mix together the dry milk and water, then add to the sauce as well.  Stir everything together until well incorporated and pour over the chicken.

This picture shows a little of the chicken underneath, but you will evenly spread the sauce all the way to the edges.  To make the breadcrumb topping, place a slice of bread in the toaster, then put it into a mini food process and pulse until it is a semi-fine crumb.  Sprinkle evenly over the top of the sauce and bake at 350 degrees for 25-30 minutes.

Here it is right out of the oven.  This will serve 6 to 8 people or just me for several days!  It's creamy, gooey, and satisfying.  The curry is the finishing touch to this dish that makes it special, don't leave it out.  I like to serve this with a side of brown rice or even over brown rice with a nice salad.  This definitely takes me back and puts a smile on my face.  Hope it brings one to you too!