Creamy Chicken DivanPrint Recipe
- 15 minutes Prep | 40 minutes Cooking
- 6 to 8 Servings
Preheat oven to 375°F. Coat a casserole dish with non-stick spray. Arrange chicken in the bottom. Salt and pepper to taste. Cook veggies for 8-10 minutes until tender, then drain well. While veggies are cooking, in a medium bowl, combine soup, Duke’s mayo, sour cream, curry powder, lemon juice and onion powder. Layer veggies over chicken. Spread soup / mayo mix over veggies. Cover with cheddar cheese. Poke bread cubes into cheese. Cover and bake for 30 minutes, removing foil for the last 10 minutes.