Chicken Divan with Mayo

8 cups fresh broccoli, steamed and chopped

20 ounces of homemade cream of chicken soup (recipe in sauces and rubs)

2 chicken breast oven baked and cooled to touch

1 cup mayonnaise, either homemade or Duke’s

8 ounces of mushrooms finely chopped

4 ounces of white wine

½ lemon juiced

2 cups hand shredded cheddar cheese

½ cup finely chopped onion

Salt, pepper, thyme or other seasoning as desired to taste

3 tablespoons melted butter

1 cup Panko bread crumbs

Jarred sliced pimientos

Preheat oven to 350 degrees. 

Place chicken breast on a piece of foil topped with parchment paper.  Add a few drops of oil and ½ teaspoon of Rick’s House Seasoning.  Wrap tightly and place on tray and cook in over for about 40 minutes.  Once cooled, dice and add to a large bowl.

In a saucepan make homemade cream of chicken soup as directed by instructions.  Add 2 teaspoons of chopped mushrooms.

While making the soup, place washed broccoli in a microwave save bowl and microwave for 5 minutes.  Remove and place in a strainer and run cold water over to stop the cooking.  Toss to make sure to get them all cooled down.

Add remaining ingredients and 1 cup of cheese to a large bowl and mix.  Added to a sprayed casserole dish and top with remaining cheese.  Taste and adjust seasoning.  Mix melted butter and Panko together and add to top of cheese.

Bake in over for about 30 minutes or until bubbly.  Top with pimientos and let rest for 10 minutes before serving.