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Chicken Divan Skillet
Serves 6 - 8
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Ingredients:
| 2 tablespoons butter |
| 1 large sweet yellow onion, chopped |
| 1 teaspoon minced fresh garlic |
| 1 package French Fried onions, for topping, if desired |
| 1 teaspoon mild Curry Powder |
| 1 1/2 cups uncooked jasmine or basmati rice |
| 1 can chicken broth, (14.5 oz.) |
| 1 can evaporated milk, (12 oz.) |
| 3 cups diced, cooked chicken, (rotisserie works well) |
| 4 cups fresh or frozen broccoli florets |
| 1 can cream of chicken soup |
| 1 cup mayonnaise |
| 1 tablespoon fresh lemon juice |
| 2 cups Shredded Sharp Cheddar Cheese, for topping |
| Seasoned salt |
| Freshly cracked black pepper |
| 1 can cheddar cheese soup |
Directions:
- Preheat large skillet over medium-high heat; add butter, onion, garlic. Sprinkle evenly with seasoned salt and fresh pepper; stir in curry powder. Sauté until translucent, about 5 minutes.
- Stir in rice and cook for about 2 minutes, until coated with butter. Add chicken broth and milk and bring to a boil. Reduce heat, cover, and cook until rice is tender, about 15 minutes.
- Stir in chicken, broccoli, both soups, mayo, and lemon juice. Cover again and simmer 10 more minutes.
- Remove from heat and sprinkle cheddar evenly over the top, cover for 5 minutes to melt the cheese. Serve hot topped with French fried onions, if desired.
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