Rich Creamy Chicken Divan
|Frozen broccoli spears||10 Ounce, thawed and drained (1 Package)|
|Cooked regular rice||1 1⁄2 Cup (24 tbs), uncooked (Unsalted, 0.5 Cup)|
|French fried onions||1 1⁄3 Cup (21.33 tbs), divided|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||2 Ounce (0.5 Cup)|
|Curry powder||1⁄4 Teaspoon|
|Cooked and cubed chicken||5 Ounce (1 Cup)|
Preheat oven to 350°F.
In 10-inch pie plate, arrange broccoli spears with flowerets around edge of dish. (It may be necessary to halve stalks to obtain enough flowerets.) To hot rice in saucepan, add 2/3 cup French Fried Onions, soup, sour cream, cheese, seasonings and chicken; stir well.
Spoon chicken mixture evenly over broccoli stalks.
Bake, covered, at 350°F for 30 minutes or until heated through.
Top with remaining 2/3 cup onions; bake, uncovered, 5 minutes or until onions are golden brown.