Chicken Divan casserole

Ladies, this one could land you a husband!mine went back for seconds and talked about it all week. I made one casserole with rice on the bottom and one without. If you use rice, I would add more sauce to be safe. This is a staple for your freezer cooking. We like leftovers and freezer meals so this was about the perfect size recipe for our family of four. I made one to eat and 1 or 2 to freeze depending on size of tray. I also used fresh broccoli I had blanched in lieu of frozen (our preference and it was on sale). Definitely use seasoned traditional bread crumbs on top and be generous! Enjoy :) Chicken Divan Ingredients 6 C uncooked rice 6-8 chicken breasts, shredded( generally, I use bone in breasts and usually only need 4-5) 1jar of mayonnaise 1can of cream of mushroom soup 2-3T Dijon mustard 2 C sour cream 8 C chopped broccoli 3 C cheddar cheese 2 cup Parmesan cheese to mix with bread crumbs Large can of seasoned breadcrumbs 2 T garlic powder 2 T onion powder salt & pepper Cook rice to according to the directions. While rice is cooking, prepare chicken. You chose cooking method. Chop the broccoli, then steam it. Set aside. Mix wet ingredients in one bowl with spices and chicken and broccoli in another bowl. Spread rice in casserole dishes. Combine chicken and broccoli with the wet mix. Add mixture to casserole dishes and top with cheese and breadcrumb mixture. – Preheat oven to 350 degrees – Bake for 25-35 minutes or until middle is hot to touch.