Chicken Divine {recipe}

Growing up my momma made Chicken Divine often for dinner. It was one of my favorites. So when I got married, it was one of the recipes I asked her for. 

Fast forward 13 years and this recipe is now in our dinner rotation. Everyone loves it and we eat the entire thing.

Chicken Divine

1 refrigerated pie crust

4 boneless skinless chicken breasts

2 pounds fresh broccoli cut into small florets and stem chopped into bite size pieces

2 cans cream of chicken soup

1 cup light mayo

1 teaspoon lemon juice

1 tablespoon curry powder

2 cups shredded cheese

Place the refrigerated pie dough on the counter to bring to room temperature.

Cook chicken breasts in a pan seasoned with salt and pepper; shred.

Steam broccoli until crisp tender.

Mix together canned soup, mayo, lemon juice and curry. Add in chicken and broccoli and stir to coat.

Pour into a greased 9 x 13 pan, sprinkle with cheese and top with pie crust.

Bake at 400° for 30-ish minutes until bubbly and crust is golden brown.

A couple of notes: 

•My momma didn't top it with pie crust, that was something that I added a few years back and it's awesome {she makes it this way now too!}

•You can make this with frozen broccoli, if you get in a bind, but fresh is WAAAAAAY better.

•Instead of the canned soup, you can make it from scratch, following this recipe {here}. I do it both ways.

•If it's bubbly and the crust still isn't done, I put it under the broiler for a minute or 2.