Years ago,  (it is getting really scary when you can say something like “20 years ago”.  I don’t feel older, and my wrinkles are staying at bay thanks to Mary Kay, but I must be getting old!) on a weekend home from college I was able to stay with some favorite little cousins while our parents were away on some fabulous getaway.  (Those “little” cousins now have babies of their own…..I really am getting old.)  My aunty Jill had a spotless house, wonderful kids, and food in the fridge.  I didn’t have to do anything except play, eat, and watch movies.  It was a great weekend!  Even with the deer I creamed on the highway we had a great time.  Jill had a huge pan of Chicken Divan in the fridge.  My little mother had never made it, but after the first taste of oohey gooey goodness I believe I was hooked.   I will admit I ate the whole pan.  We had some the first night, and then I went back, time and time again over the next few days, reheating a little here and a little there until the pan was gone.  Thanks Jill for the fabulous dinner.   We’re having it tonight!

Quite easy to make, and loaded with all sorts of Campbell’s Cream of something soups, cheese and sauciness.  That is the epitome of Mormon Mommy cooking.  I made a double batch today and froze one pan for another time, or when the need to feed a neighbor arrives. You know that’s another Mormon Mommy prerequisite.  I love to do this. (Freeze, not so much feed a neighbor.  I’ll feed a neighbor if I’m feeling generous and kind but that doesn’t happen so much. My name’s Lisa not Hollie!  She’s the kind and generous one.) Whenever I get the chance to think something through long enough to be organized I make doubles and freeze the second.   I’ll give the recipe for a single batch, but by all means make more!    Enjoy all you Mormon Mommy wanna-be’s!  I love your guts!!

Chicken Divan (I like to call it Divine.)

1 c. uncooked white rice, cooked

2 lbs fresh or frozen broccoli chopped and cooked

3 chicken breasts cooked  and diced

2 cans cream of chicken soup

1/2 t. curry powder

1 c. mayo

3 T. lemon juice

1/2 c. shredded cheese

1/2 c. bread crumbs or corn flakes

1 T. sesame seeds (opt.)

In a 9×13 inch pan first layer the cooked rice.  Top with the cooked broccoli, and then the chopped cooked chicken.  In a bowl combine all the remaining ingredients except for cheese, corn flakes and sesame seeds.  Pour the creamy mixture over the chicken and broccoli and rice mixture.  Cover completely and then spread cheese, and crumbs, and sesame seeds.  Cover with foil and bake in a 350′ F. oven for 25-35 mins.  Mine always takes longer.  Cook until the casserole is bubbly and wonderful.  Serve with rolls or carrots, or just alone.