Chicken Spaghetti

I love Six Sisters Stuff. If you haven't heard of them you should check out their blog. They also have a few cookbooks out. I bought one of their cookbooks from Costco and have been loving trying the new recipes. We really like spaghetti at our house and this is a nice change from normal spaghetti. It was really good and my kids all liked it.

Chicken Spaghetti
Source: Six Sisters Stuff

2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans 98% Fat Free Cream of Chicken (or Cream of Mushroom) soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided
1 (14.5 oz) can diced tomatoes
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional- use if you like a little bit of heat!)
1 (14.5 oz) can chicken broth
*Other ingredients you can add: zucchini, sauteed mushrooms, pimentos, green chilis (basically anything goes!)

 Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don't want it to be too soupy.
Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

Chicken and Bacon Lasagna Roll-ups

I love Italian food and these lasagna roll-ups are really, really good. I will definitely make this recipe again. I didn't get a picture before we starting eating them. Oops!

 

 

Chicken and Bacon Lasagna Roll-ups

Source: Simply Gloria

 

8 lasagna pasta, cooked and drained.

1 pound bacon, diced, cooked and drained

1 small red or yellow onion

6 cloves of garlic, crushed

2 chicken breasts, cooked and shredded

2 cups of Alfredo sauce

½ cup mozzarella (to sprinkle on top)

½ cup grated parmesan (to sprinkle on top)

Filling:

1 cup cottage cheese

½ cup sour cream

6 oz. cream cheese

½ cup grated parmesan

1 tablespoon garlic powder

2 teaspoons onion powder

salt and pepper (to taste, your preference)

Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)

In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)Sprinkle some parmesan on top of the bacon and chicken. Spread ½ cup of cream sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon. Sprinkle mozzarella and parmesan on top.

Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes.

 

Loaded Chicken and Potatoes

This dish was absolutely delicious. It is pretty easy to put together, it just takes a while to cook, so it's not really a last minute dinner idea. When I was putting all the spices in, I was thinking, wow, this is a lot of spices, but the flavor was really good. I only put in 1 tablespoon of hot sauce and I think it was perfect.

Loaded Chicken and Potatoes
Source: Singing Through the Rain

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT) (I only put in 1 T)

Topping:
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Baked *Fried* Chicken

This chicken was so yummy. My kids loved it and it's so easy to make.

 

Baked *Fried* Chicken
Source: Bakerette
6 boneless, skinless chicken breast

1 cup all-purpose flour

1/2  teaspoon salt

1 tablespoon seasoned salt

¾ teaspoon pepper

2 teaspoon paprika

½ stick butter

Buttermilk

Place thawed chicken breasts in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..

Meanwhile, preheat oven to 400 degrees Fahrenheit. Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl. Cut ½ stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots. Shake excess buttermilk off of chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.

Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).

Easy Garlic Chicken

This chicken is seriously so easy and fast. Great for a last minute dinner idea. It was really good and sweet. My kids even liked it.

Easy Garlic Chicken
Source: Food.com

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

1 tablespoon olive oil

 

Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Healthy (Cauliflower) Fettucine Alfredo

 

I was pretty leery of this recipe when I first saw it. I mean, it is made of all cauliflower, but it was really good. It obviously isn't as good as the real stuff, but it is a great way to get your vegetables in and I really did think it was good. I even had leftovers the next day. And all of my kids loved it. Try it!! I adapted the recipe I got it from. It called for 3 heads of cauliflower, so I just did 1/3 of the recipe and it made a ton of sauce. Definitely enough for 1 lb. noodles.

 

Healthy Fettuccine Alfredo

Source: Pinch of Yum

 

1 lb. uncooked fettuccine noodles

1 small heads cauliflower

3 cups vegetable broth

6 cloves garlic, minced

1/2 tablespoon butter

1/2 teaspoon salt

pinch of nutmeg

pinch of black pepper

1/2 tablespoon olive oil

¼ cup heavy cream

1/2 cup starchy boiling water from pasta pot

Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.

1. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
2. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
3. Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

* I grilled some chicken and put it on top.

 

Oven Baked Chicken Fajitas

These chicken fajitas in the oven were delicious. I recently discovered red bell peppers (I always used to use only use green) and they have become my favorite. These were really simple to make.

Oven Baked Chicken Fajitas
Source: Real Mom Kitchen

1 pound boneless, skinless chicken breasts, cut into strips

2 Tbsp vegetable oil

2 tsp chili powder

2 tsp cumin

½ tsp garlic powder

½ tsp dried oregano

¼ tsp salt

1 (15 oz) can diced tomatoes

1 medium onion, sliced

1 large bell pepper, seeded and sliced

12 flour tortillas

Toppings such as cheese, sour cream, and guacamole – if desired

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.nNext add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Salsa Chicken

Really yummy and so easy. I have been trying to find lots of crockpot recipes since two days a week Brock has karate and we don't get home until about 6:30 and I like to have dinner ready when we get home. This one works awesome especially since I have a rice cooker with a timer so that it can be ready when we get home also!

 

Salsa Chicken
Source: Chef Mommy


1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning )
1 cup sour cream
cilantro, for serving (optional)
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Melt in Your Mouth Chicken (SKinny Version)

Wow! I have really been a on a roll lately with some good food. For a while there, I would make something and it would be okay, but not worthy of adding to my favorites, but this week I have made some really good things, starting with this chicken. This recipe is floating around on the internet a lot lately but it normally calls for mayo. I found this recipe that has Greek yogurt in it so it is a lot better for you. Now, I have never had the regular version, but let me just say that the healthy version is so good. Seriously while I was eating this, I kept saying over and over, "This is really good." The next day I thought maybe I had overreacted a little bit, so I decided to have it for leftovers, and it was just as good the next day. This is a seriously good and healthy recipe!!! And easy!!

Melt in Your Mouth Chicken (Skinny Version)
Source: Life Of Meg

4 boneless/skinless chicken breasts
1 cup plain greek yogurt
1/2 cup parmesan cheese - grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper

Preheat oven to 375 degrees. Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl. Line baking sheet with foil and spray lightly with cooking spray. Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet. Bake for 45 minutes.

Man Pleasing Chicken

I found this recipe on Pinterest and I was impressed with how easy and good it was.

Man Pleasing Chicken
Source: Witty In The City

Preheat your oven to 450ºF.
Mix together
1/2 cup of dijon mustard
1/4 cup of maple syrup
1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs.  Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.

 Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary.

Evil Chicken Dinner

I have been reading the Lemon Tart series books by Josie S. Kilpack. They are mystery stories, but they talk about different recipes in the books and then they have the recipes listed so you can make them. I really like the books and I like new recipes, so it is a perfect combination. In the book Devil's Food Cake it had this Evil Chicken Dinner recipe. I really liked it. I didn't put in quite as much bacon as it said to, because it is a lot, but it was still plenty of bacon and really yummy.

Evil Chicken Dinner
Source: Josie S. Kilpack

1 pound bacon, cut into bite-sized pieces *
1/2 -1 pound boneless, skinless chicken breast, chopped into bite-sized pieces (one large chicken breast will usually do the job)
3 tablespoons chili powder
1 cup brown sugar
Up to:

1/2 cup water, as needed

Cooked rice
In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder.
Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating.
Serve mixture over hot rice.
Serves 6.
* Bacon is easier to cut if it’s partially frozen.

Chicken Bake on Rice

This dish takes a while to cook so you have to plan ahead, but it is nice to make ahead and then not worry about it while you do other things. And no, the chicken is not burnt, it is just the onion soup mix that makes it look that way.

Chicken Bake on Rice

9 chicken breasts
1 can cream of chicken
2 soup cans water
1 envelope dried Campbell's chicken noodle soup with white meat (2.3 oz)
1 enveloped dried onion soup
1 c. white uncooked long grain rice
Mix soups (except onion) and water and heat until dissolved. Mix in rice and pour in 9x13 pan (sprayed with pam). Make sure rice is evenly distributed when you pour into pan. Place chicken pieces on top of rice mixture. Sprinkle with remaining soup mixture and cover with foil. Bake at 350 degrees for 2 hours. Serves 8 or 9.

Chicken Cordon Blue Pasta

I got this recipe from a friend/relative. I have a lot of chicken cordon blue recipes, but I like this one with pasta.

 

Chicken Cordon Blue Pasta
Source: Weston Recipe Box

1 lb. pasta (I used penne-you could use any fun shaped pasta)
1 cup chicken, cooked and cubed
1 cup ham, cooked and cubed (I just used deli sliced ham cut into pieces)
1 1/2 cups milk
8 oz. cream Cheese (softened)
2 Tbsp. dried minced onion
2 cups swiss cheese, shredded (I used the cheese I had on hand: colby jack)
salt & pepper
cayenne pepper
1 cup panko crumbs (I ran out of bread crumbs so I used ritz crackers)
1/2 cup butter, melted

Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente. Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes)

Homemade Chicken Noodle Soup

 

My mom always made the best homemade chicken noodle soup. She would always make homemade noodles and they were so yummy. When I got married, I tried to make homemade chicken noodle soup and it was a major flop. I think I forgot the cream of chicken soup and maybe some other things, but it was really watery and gross. Since then, I think I have it mostly figured out. This soup is really creamy and so good. Sometimes when I am feeling ambitious, I make my own noodles and that is by far the best, but you can also buy these thick egg noodles at the grocery store that are also really good and easy.

 

Homemade Chicken Noodle Soup

2 chicken breasts
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
½ C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or ½ C whole milk
8-12 oz uncooked egg noodles (home style)
Salt and pepper to taste

Boil then shred chicken. Heat broth, then add carrots, celery, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

Here is the recipe for the homemade noodles if you want to give it a shot! They really make the soup so delicious!

Homemade Egg Noodles

2 c. flour
3 eggs
2 tsp. salt
¼ to ½ cup water

Measure flour into bowl; make a well in center and add eggs and salt. With hands, thoroughly mix egg into flour. Add water 1 T. at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball). Turn dough onto well-floured, cloth covered board; knead until smooth and elastic, about 10 minutes. Cover, let rest 10 minutes. Divide dough into four equal parts. Roll dough, 1 part at a time into a paper thin rectangle, keeping remaining dough covered. Roll rectangle around rolling pin; slip out rolling pin. Cut dough crosswise into 1/8 in. strips for narrow noodles and ¼ in. strips of wide noodles. Shake out strips and place on a towel to dry, about 2 hours. When dry, break dry strips into smaller pieces. Cook in 3 qts. Boiling salted water 12 to 15 minutes or until tender. Drain.

Cheesy Chicken Tator Tot Casserole

 

I have been making the hamburger version of tator tot casserole for quite a few years and while I like it, mainly because it is easy and my kids will eat it, I really, really, like this version. And it can be cooked in the crockpot which is even better. I am becoming a big fan of crockpot dinners, especially when I am running kids around to everything they have to do.


Cheesy Chicken Tator Tot Casserole
Source: The Country Cook

1 (32 oz.) bag frozen tater tots
1 (3 oz.)bag bacon pieces (you can cook your own bacon and break into pieces)
1 pound boneless, skinless chicken breasts, diced
2 cups shredded cheddar cheese
3/4 cup milk
salt & pepper, to taste

Spray crockpot with nonstick cooking spray. Layer half of the frozen tater tots on the bottom of the slow cooker. Sprinkle with 1/3 of the bacon pieces. Now top with 1/3 of the shredded cheese. Add diced chicken on top. Season with salt & pepper. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese. Put the rest of the frozen tater tots on top.
Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
Pour 3/4 cup milk all over the top. Cover and cook on low about 4-6 hours.

*You can make this in the oven, you just need to partially thaw the tator tots first.  Spray a

9x13 baking dish with nonstick spray.

Then layer ingredients into baking dish. Cover and bake at 350F degrees for about an hour to an hour and a half.

BBQ Chicken Salad

I found this salad on pinterest of coarse and decided to give it a try. It is really, really a great salad. It has lots of things in it, so it is more of a whole meal than just a side salad. We just had it with ranch, but the dressing it says to use sounds really good too, so we will have to try it next time.

BBQ Chicken Salad
Source: I Heart Nap Time

4 chicken breasts

1/4 cup water

1 1/2 cup BBQ sauce (we like Famous Dave's)

1 recipe black bean salsa (found here)

5 cups lettuce/ spinach

11/2 cup ranch dressing

1/2 cup cilantro

1 juiced lime

1 small tomatillo

tortilla strips

Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Huli Huli Chicken

                             

Our friends invited us over for dinner a while ago and they made us this dish. It is really a little bit different, but it is so good and it has really become one of my most favorite dinners. It is kind of an interesting combination of foods, but all together, they really are so good. Sometimes we mix our macaroni salad with our rice and chicken but if you don't want to do that, just try and take a bit of your chicken and rice with your macaroni salad to blend all of the flavors. The sirachi sauce is pretty hot, so try just a little at first.

                                                                    The chicken

                                                              The Macaroni Salad

                                                                   Sirachi Hot Sauce

Huli Huli Chicken

5 lbs chicken pieces

Place chicken on a broiler pan skin side up with plenty of salt and pepper. Broil for 10-15 min on both sides. Remove from oven, shred and put in electric frying pan to finish cooking with sauce.

Sauce:
1/3 cup kethcup
1/3 cup soy sauce
1/2 cup brown sugar
3 T. chicken stock
1 piece gingeroot crushed, (I use  about 1/4-1/2 tsp ginger in a jar)
1 garlic clove crushed

Pour over shredded chicken when nearly cooked through, then simmer for a bit to meld flavor. Serve over rice  and garnish with sirachi hot sauce and macaroni salad

Macaroni salad:
macaroni
shredded carrots
mayo (Best foods tastes best)

Copycat Winger's Sticky Finger Sauce

Our family really likes Wingers. About 10 years ago, my dad started really liking Wingers, so whenever they would come visit me at college, it seemed like we would go to Wingers to eat. Back then I always got chicken alfredo whenever we went out so I always got that there and it was good, but I didn't think it was anything too special. A couple of years ago, I decided to branch out and try their sticky fingers, and ever since then, it has been one of my favorite places. My favorite things are the sticky finger wrap and the sticky finger salad. About a year ago, my cousin put this recipe on her food blog and I knew I had to try it. It is so easy and so good. We usually use if for sticky finger salad but we have had sticky finger wraps before also.

CopyCat Winger's Sticky Finger Sauce
3/4 c. brown sugar
3 T. Franks hot sauce (has to be Franks)
2 T. water
Combine ingredients in a saucepan. Bring to boil for a minute. Serve with chicken.

Hot Wings

If you asked my wife what her favorite meal is, she would either say Hot Wings or Tiny Spicy Chicken.  She decided that we should have a hot wing party a couple of times this summer.  So, the other night she invited some of her siblings and parents over.  She asked them to each bring some wings.  We ended up making somewhere around 100 wings and a bunch of french fries.  I also made some chicken strips for the kids.  So with about 100 wings and 9 adults, we ended up with about 5 wings at the end of the night.  And a bit of a mess, but my wonderful wife got that cleaned up.  I learned that if you soak potatoes in water, as my recipe said, then try to fry them without drying them off pretty good, they will boil the oil over the pan and make you jump pretty quick. (and screech like a little girl) Oh well, its worth it.  The recipe is a guess.  I just throw stuff together, but hopefully it's close.

Hot Wings

2 cups of flour
1 Tbsp Tony Chachere's Original Creole Seasoning

Mix in a ziplock back.  Cut wings at joints and drop in the bag.  Shake well.  Pull the wings out of the bag and place in a glass pan.  Cover with cling wrap and place in the fridge for at least an hour.  This mix should be enough for around 50 wings.  Heat about 3 inches of vegetable oil in a pan or fryer.  Fry wings 10 to 15 minutes or until golden brown, stirring now and then.  Drain on paper towels.  Enjoy.

Sauce

We buy Franks Hot Sauce and then add butter to make our favorite sauce.  Mix equal amounts of melted butter and hot sauce together.  You can make it hotter by adding less butter, or cooler by adding more.  My brother in law makes a sauce that is, I think, about equal parts brown sugar and hot sauce.  It is pretty good as well.

Chicken Divan

A couple of years ago, I put together a cookbook for the Relief Society in our ward. One of my neighbors (who also makes amazing cream puffs) put in a recipe for chicken divan. I think this is probably our family's favorite dinner. Everyone likes it and everytime I make it and Brock asks what we are having for dinner and I tell him chicken divan, he cheers! It is really easy and has basic things in it. I have tried a few different things with this recipe. I have tried using low fat mayo and I have tried using quinoa in the place of rice. Both of these variations are okay, but the best way is to make it just like it says! We also like to eat ours with chow mein noodles.

Chicken Divan
In the bottom of a 9x13 dish, spread 2-3 cups cooked and drained broccoli.
Next, spread 3-4 cups cooked rice.
On top of the rice, spread 3-4 cups cooked, cubed chicken.
Then combine:
1 can cream of chicken soup
1 cup mayo
1/2 cup milk
1/2 tsp. curry powder (I usually leave this out)
Pour over the chicken.
Sprinkle 1 cup shredded cheese over all and bake at 350 degrees for 40 minutes.